{"id":132624,"title":"What is furikake, and how do you make it?","modified":"2026-06-13T11:17:19+02:00","plain":"What is furikake? \n\n\n\nYou\u2019ve probably wondered what those little flakes sprinkled over rice or fish are. Furikake is a classic condiment in Japanese cuisine. \n\n\n\nThere are many varieties, but the classic blend is mainly made with seaweed, fish, egg, dried herbs, sesame seeds, salt and sugar. \u201cFurikake\u201d literally means \u201cto sprinkle\u201d in Japanese. This seasoning blend adds a little crunch to your dish while bringing plenty of color and flavor. \n\n\n\nHistory of furikake\n\n\n\nFurikake is actually a fairly recent invention. Its predecessor is believed to have appeared in the early 20th century, at the start of Japan\u2019s Taisho era. In the 1920s, the ravages of war caused waves of malnutrition across Asia. \n\n\n\nIn response to these deficiencies, especially calcium deficiency, pharmacist  Yoshimaru Suekichi, from Kumamoto in southern Japan, created a mixture made from fish bones that was meant to be sprinkled over rice. Later, the recipe became more complex. \n\n\n\nSesame seeds, seaweed and dried herbs were added\u2026 Since then, many variations of furikake have appeared.\n\n\n\nUse it to season okonomiyaki\n\n\n\nVarieties of furikake\n\n\n\nFurikake has been built around the same basic ingredients for nearly a century, but today there are many different kinds. \n\n\n\nIt typically contains nori (dried seaweed sheets, especially used to make sushi), sesame seeds and bonito flakes (skipjack tuna soaked in soy sauce and dried), though some recipes get a little creative. \n\n\n\nAmong the varieties available today, you\u2019ll find shiso furikake, made from dried, seasoned red shiso leaves; wasabi furikake (for those who like a bit of heat!); salmon furikake\u2026 Spicy? Citrusy? Mild? Salty? It all depends on the flavor you want to bring to your dish. There\u2019s a whole world of possibilities. \n\n\n\nWhat does furikake taste like? \n\n\n\nThe taste will obviously vary depending on the type of furikake you choose. The overall flavor profile remains similar, however, since most blends share the same basic ingredients. They include fish and dried nori, two foods that both deliver plenty of umami flavor! \n\n\n\nInstead of adding fried onions to quick Cantonese rice, add furikake!\n\n\n\nSesame seeds and egg enrich the blend with nutty, slightly smoky notes. Most furikake contains salt, sugar and monosodium glutamate, which boosts that savory umami flavor. With its crunchy texture, furikake gives your dish a deliciously flavorful finishing touch.\n\n\n\nCooking with furikake\n\n\n\nIn Japan, it is typically sprinkled over plain white rice, onigiri, sushi, fish dishes or vegetables. The great thing about furikake, though, is that you can use it pretty much however you like\u2026 \n\n\n\nIt\u2019s such a versatile ingredient that it fits easily into all kinds of recipes. It works beautifully with vegetables, noodles, salads\u2026 Some people even sprinkle it over popcorn! It is also used to make flavorful crusts for fish or meat.\n\n\n\nHow can you replace furikake?\n\n\n\nFurikake is fairly easy to replace. Just use the ingredients it is built around: salt and sesame seeds. Sprinkle your dishes with fleur de sel and toasted sesame seeds. \n\n\n\nYou can even add nori sheets if you have some in your pantry. Chop them finely before adding them to your dish. Another option: pick up some shichimi togarashi. It\u2019s spicier, but it will also do a great job of enhancing your dish\u2019s flavors. \n\n\n\nFurikake and shichimi togarashi: what\u2019s the difference?\n\n\n\nFurikake and shichimi togarashi have a lot in common, starting with the fact that they are both Japanese condiments meant for sprinkling. They both contain chopped, ground or dried ingredients, such as seaweed, nori or sesame seeds. \n\n\n\nAnd yet, the proportions and blends are not quite the same. Unlike furikake, shichimi togarashi is spicy. \n\n\n\nThis condiment contains chili peppers, and some recipes may also include chili flakes, Sichuan pepper, dried orange peel, ginger, poppy seeds\u2026 In short, a whole assortment for lovers of spicy flavors! \n\n\n\nThe benefits of furikake\n\n\n\nOnce again, it all depends on the type you choose. Since many furikake blends contain seaweed and plenty of salt, they can be a source of iodine. Still, be careful not to overdo it. \n\n\n\nIn excessive amounts, salt can have harmful effects on health. Furikake is also a good source of protein thanks to the dried fish it contains. \n\n\n\nWhere can you find furikake? \n\n\n\nFurikake is easy to find in Asian grocery stores or online. Although it\u2019s less common, you may also spot it in some supermarkets, but specialty shops remain your best bet. \n\n\n\nYou can also make your own blend at home! You\u2019ll need the basic ingredients: dried bonito (also used for dashi), kombu, salt, nori and sesame seeds, plus sugar, mirin and soy sauce. There are countless ways to make furikake, so let your cravings guide you! \n\n\n\nHow do you store furikake? \n\n\n\nLike most condiments, store your furikake in a dry place away from light. Keep it in an airtight container, and it will last for several weeks.\n\n\n\n\n\n\tFurikake (Japanese Rice Seasoning)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 g katsuobushi (Increase the amount by 50% if using previously used katsuobushi)20 g kombu (You can reuse the kombu reserved after making mentsuyu or dashi)1 tablespoon aonori (dried green seaweed)3 tablespoons white sesame seeds (toasted beforehand)1 tablespoon of black sesame seeds (toasted beforehand)Seasonings1.5 teaspoon sugar (add more to taste)0.25 teaspoon salt1 teaspoon mirin1 teaspoon light soy sauce0.5 teaspoon sesame oilAdditional Ingredients (After Cooling)1 sheet of nori (dried seaweed)1 teaspoon aonori (dried green seaweed)1 teaspoon dried shiitake powder\t\n\t\n\t\tMake sure the previously used katsuobushi is well drained. Cut it into small pieces with a knife.Cut the kombu into thin strips, then cut the strips into small pieces.CookingAdd the katsuobushi, aonori, and reserved kombu to an ungreased pan.Set the heat to medium-low and cook, stirring constantly, until the katsuobushi is dry and flaky.Add the sugar, mirin, salt, light soy sauce, and sesame oil. Lower the heat and stir frequently over low heat for a few minutes, until everything is well incorporated.Transfer the mixture to a baking sheet lined with parchment paper. Spread it out and let it cool completely.Once cooled, cut the nori sheet into small pieces.Add the nori pieces, shiitake powder, and extra aonori to the cooled furikake, then mix well.Once the mixture has cooled and is fairly dry, transfer it to a blender and pulse until finely chopped. It shouldn't become a full powder, but almost.Taste the furikake and adjust the seasoning with more salt or sugar, if needed.Stir the sesame seeds into the mixture by hand; do not blend.\t\n\t\n\t\tRefrigerate for up to 2 weeks, or freeze for up to 1 month.\n\t\n\t\n\t\tCondimentJaponaiseassaisonnement pour riz, furikake","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=132624"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132624\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/4895"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=132624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=132624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=132624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}