Kamamesi with mushrooms and chestnuts 245g

Just add it to rinsed rice, mix and cook! The combination of slightly sweet chestnuts and two kinds of mushrooms gives this dish a unique color and seasonal texture.Available only in autumn and winter. This is the perfect accompaniment of a richly fragrant kamameshi.

Polypore in tuft, bamboo shoots, salt, condiment fermente, soy sauce (soy, wheat, salt), seaweed extract, vegetable oils (corn oil, rapeseed oil), ginger puree, taste exhaust : monosodium glutamate; Thickeners: Xanthane gum, Guar gum; emulsifier: lecithins, polyglyceric esters of fatty acids; Brown, sugar, regulators of acidity: calcium lactate, ascorbic acid.