I often make this a lot and keep it in the fridge. We can use it for many cookings - for the ingredients of "bowl of rice" like "katsu-don (pork cutlet on rice)", or "takikomi-gohan (mixed rice)", or many "simmered foods". So maybe when you keep it for further use, it's better to make this lightly seasoned. Of course, it's tasty to have only by itself.