Chocolate to Put on Rice – The crazy condiment for when white rice is just too plain

By Casey Baseel, SoraNews24

To those unaccustomed to eating traditional Japanese cuisine, it can be hard to resist the temptation to pour soy sauce on their rice, especially when there’s a bottle of the stuff sitting right there on the restaurant table. But while soy sauce is used to season a great many foods in Japan, such as sushi, sashimi, and tofu, it’s never used on white rice.

But if the subtle sweetness of plain white rice is too delicate for your palate, Japanese company Kiyoya has an option for you with its new product, called Chocolate to Put on Rice.

This isn’t a straight-up dessert, however. Kiyoya, based in Nagasaki, is a miso producer, and this is technically a mixture of miso and chocolate. Peanuts are also listed among the ingredients, and opening the jar’s lid allowed a chocolaty, nutty aroma, with no trace of miso notes, to drift out.

The paste’s primary elements are present in different proportions in the flavor profile, though. We started by taking a lick of Chocolate to Put on Rice all by itself, and we’d call the taste 70% miso, 20% chocolate, and 10% peanut.

That’s still a tasty mix, though, and so it was time for the second stage of our taste test, as we took the label’s advice and added some to a bowl of freshly made rice.


With steam still rising off the rice, the chocolate scent became even more apparent. We took a bite, and found that just like the name says, Chocolate to Put on Rice goes surprisingly well with Japan’s favorite grain. The overall sensation is more salty than sweet, and while the cocoa fragrance gives it a definite touch of sweetness, it’s still mild enough that you can enjoy it as an accompaniment to your entrees, as opposed to an after-meal indulgence.

Next, we tried adding a dab of Chocolate to Put on Rice to a bowl of miso soup, figuring that the combination of like and like would make for good results...and we were right. The combination gave the soup a stronger, fuller flavor than it had without the added ingredient.

Finally, we tried enhancing some kimchi with Chocolate to Put on Rice. This turned out to be a misstep, as the flavors just didn’t mesh well together.

Honestly, since chocolate miso is an unprecedented condiment, it’s hard to say what Chocolate to Put on Rice would go well with. We’re looking forward to finding out, though, and we think next we’ll be trying Kiyoya’s recommendations of adding it to bread, pasta, and curry. If you’d like to experiment for yourself, Chocolate to Put on Rice can be ordered here directly from Kiyoya for 486 yen a jar.

Read more stories from SoraNews24.

-- Top 10 food disasters prepared by Japanese wives who have extraordinary talent in the kitchen

-- From lotus root to alcohol: Are powdered foods the next big boom in Japan?

-- Kansai and Kanto prove again that they are each distinct regions when it comes to food

© SoraNews24

©2022 GPlusMedia Inc.

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Gross, both in color and flavor combination. But maybe I should be openminded. Preconceived notions are the locks on the door to culinary innovation.

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Mmmm. I would. I've seen strawberry sandwiches in the convenience kiosks. This one could be a winner...

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You need to add something to rice as it has basically zero nutritional value. Don't get me wrong, I love it and we eat it almost every meal, though we usually now use 50-75% brown rice to give it some nutritional value.

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Thanks for that! We live in the US now, so will have to pick up some when we come to Japan this summer or check the Asian groceries locally.

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Ah, "simple is best"... except with all the overkill. Why not add triple corn while they're at it.

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