Pink-tinged Fermented Krill Edamame Rice

Pink-tinged Fermented Krill Edamame Rice

You won't need any seasoning if you season with fermented krill! The mixed rice will taste great thanks to the umami from the krill. It'll have a pleasant shrimp flavor.


White rice
2 rice cooker cups' worth (360 ml)
Fermented Krill
a bit more than 1 tablespoon (about 20 g)
1 tablespoon
Kombu for dashi stock
Edamame (frozen is fine)
1/2-2/3 cup (80 g)


1. You can find fermented krill in the same section of the supermarket as the other fermented seafood (shiokara). You can store this frozen.
2. Boil the edamame in salted water. If you are using the frozen kind, thaw naturally, shell the beans and remove from the pods.
3. Put the rice and the water in the rice cooker, then add the sake and place the dashi kombu on top. Prepare the rice as you do normally.
4. After the rice has cooked, mix in the edamame from Step 2, and it's done.
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7. "Kimchi Hot Pot Like Sundubu Jjigae," using tasty dashi stock made from fermented krill (Recipe ID: 1736314)
8. "Pasta Aglio e Olio with nanohana and fermented krill" Recipe ID: 1741725.

Story Behind this Recipe

Here is a way to use some fermented krill. You won't need other seasonings!