Onisi D.I.Y. Non-allergen Gluten-free Rice-ball [42g]

Onisi D.I.Y. Non-allergen Gluten-free Rice-ball [42g]

• Gluten-Free

• 3 Flavors: Salmon, Wakame Seaweed, Khumbu

• One can create a traditional Japanese Rice Ball in 15 minutes without having to come in contact with any of the ingredients

• Rice are all pre-washed, steamed, stirred, and press-dried until 9%

• No need to re-wash or cook.

• Pour hot or cold water, and let the mixture sit its pre-packaged container. *Hot water (15minutues) / Cold water (1hour)

• Does not contain top 27 allergens

• Light in weight and can be stored for 5 years under room temperature

• Suitable for hiking, backpacking, travelling, or stored as emergency food

• Certified as Japanese Natural Disasters’staples

• ISO 9001 certified & 2005 JAXA certified

Main Ingredients:

Salmon: Japanese rice (made in Japan), dried salmon, salt, sugar syrup, trehalose, seasoning (amino acids)

Wakame Seaweed: Japanese rice (made in Japan), salt, dried wakame seaweed, sugar, starch, seaweed extract, scallop extract, sweet rice wine, seasoning (amino acids)

Khumbu: Japanese rice (made in Japan), salted sea tangle (protein hydrolyzate, sea tangle, salt)/seasoning (amino acids etc), sweetener (sorbitol, licorice), caramel pigment, polysaccharide thickener

Does not contain 27 allergens:

Shrimp/prawn, crab, wheat, buckwheat, egg, milk and peanuts, abalone, squid, salmon roe, oranges, cashew nut, kiwifruit, beef, walnuts, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, “matsutake” mushrooms, peaches, yams, apples and gelatin

Suggested Use:

1. Remove the sticker on the face of the bag.

2. Open the bag at the notch 1 and take the oxygen absorber packet out of the bag. Extend the bottom of the bag.

3. Fill the packet with hot or cold water to the fill line.

4. Close the zip closure at the top of the bag and shake the bag about 20 times to mix well the rice and ingredients.

*Approximate wait time for hot water is 15 minutes (20 minutes for red rice) and 60 minutes for cold water (15°C).

5. Shape the rice ball by pressing the sealed part beside the notch 2.

6. Tear off the upper part of the bag at north 2, 3 and 4. Fold down the remaining triangular parts on the both sides of the bag.