Item 5650893 Ajinomoto Japanese-Style Vegetable Fried Rice made with hijiki seaweed, fried tofu, edamame, and

Recall map → All recalls → H-0594-2026

Item 5650893 Ajinomoto Japanese-Style Vegetable Fried Rice made with hijiki seaweed, fried tofu, edamame, and other colorful vegetables in an umami dashi sauce Net wt. 17oz. Retail box UPC 071757508934. Product packaging is flexible bags in a master case or flexible bags in cartons in a master case. There are 8/17oz. boxes or 8.5 lbs. per case. Case UPC 10071757508931. All products are intended to be stored frozen and fully cooked to 165F before eating. Ajinomoto Foods North America Inc. · reported 2026-04-01

Ongoing The agency has not recorded this recall as closed out.

Reason for recall: Foreign objects are glass varying in size from 1-3cm long and 2-4mm wide.
Classification: Class II
Recall initiated: 2026-03-03
Reported by the agency: 2026-04-01
Closed out (terminated): not reported
Recalling firm: Ajinomoto Foods North America Inc.
Ontario, CA
United States
This is the firm that issued the recall — commonly a distributor or processor. It is not the origin of contamination.
Distribution (the agency's own words): Distributed in AK, AL, AR, AZ, CA, CO, CT, DE, FL, GA, ID, IL, IN, KS, KY, LA, MA, MD, MI, MN, MO, MS, MT, NC, ND, NE, NH, NJ, NV, NY, OH, OK, OR, PA, RI, SC, TN, TX, UT, VA, WA, WI, and WY.
States we parsed from that text: AK AL AR AZ CA CO CT DE FL GA ID IL IN KS KY LA MA MD MI MN MO MS MT NC ND NE NH NJ NV NY OH OK OR PA RI SC TN TX UT VA WA WI WY
The agency named these states. Parse method explicit_state_list, confidence high.
Food category: Frozen prepared foods Grains, pasta & cereal Produce (fruit & vegetables) Sauces, condiments & spicesderived
Assigned by a reviewed keyword rulebook over the product description, not by the agency.
Recall type: Voluntary: Firm initiated
Recall number: H-0594-2026

This page reproduces a record published by the US Food and Drug Administration. It is not real-time: recalls typically appear in FDA's Enforcement Report weeks after they begin — a median of 40 days, see publication lag. For current food safety information consult FDA and USDA FSIS directly.