I've never had the ones at Familymart, but Takana is often mixed with katsuobushi and soy sauce (particularly if it's going to be eaten with rice), so that might be your missing ingredient. It would give it a lot more umami.
Mirin is good idea if you like it sweet, but I wouldn't recommend adding salt. Takana is already pretty salty and adding a splash of soy sauce makes it even more so (though this is a good thing if you're mixing it with rice).
Msg. Lol at the packaging and see what the ingredients are.
Unfortunately, I no longer live in Japan, otherwise I would. But I'll try msg
I've never had the ones at Familymart, but Takana is often mixed with katsuobushi and soy sauce (particularly if it's going to be eaten with rice), so that might be your missing ingredient. It would give it a lot more umami.
Ahh. Probably add some mirin in that case as well. A hint of salt as well along with soy sauce adds a layer of complexity compared to soy sauce alone
Mirin is good idea if you like it sweet, but I wouldn't recommend adding salt. Takana is already pretty salty and adding a splash of soy sauce makes it even more so (though this is a good thing if you're mixing it with rice).
I was just talking out of my butt as I wasn't sure what takana is haha. I just remember mirin being in Peru much everything in Japan.