{"id":144360,"title":"Furikake nedir, nas\u0131l yap\u0131l\u0131r?","modified":"2026-06-16T14:52:33+02:00","plain":"Furikake nedir? \n\n\n\nMuhtemelen daha \u00f6nce, pirincin ya da bal\u0131\u011f\u0131n \u00fczerine serpi\u015ftirilmi\u015f bu k\u00fc\u00e7\u00fck taneciklerin ne oldu\u011funu merak etmi\u015fsinizdir. Furikake, Japon mutfa\u011f\u0131na \u00f6zg\u00fc bir \u00e7e\u015fnidir. \n\n\n\nPek \u00e7ok \u00e7e\u015fidi vard\u0131r; ancak klasik tarifte ba\u015fl\u0131ca yosun, bal\u0131k, yumurta, kurutulmu\u015f otlar, susam tohumlar\u0131, tuz ve \u015feker bulunur. \u201cFurikake\u201d Japoncada kelimenin tam anlam\u0131yla \u201c\u00fczerine serpmek\u201d demektir. Bu kar\u0131\u015f\u0131m, yeme\u011finize hafif bir k\u0131t\u0131rl\u0131k katarken renk ve lezzet a\u00e7\u0131s\u0131ndan da zenginlik sa\u011flar. \n\n\n\nFurikake'nin tarihi\n\n\n\nFurikake asl\u0131nda olduk\u00e7a yeni bir bulu\u015ftur. K\u00f6keninin, Japonya’da 20. y\u00fczy\u0131l\u0131n ba\u015flar\u0131nda, yani Taisho d\u00f6neminin ba\u015f\u0131nda ortaya \u00e7\u0131kt\u0131\u011f\u0131 kabul edilir. 1920’lerde sava\u015f\u0131n y\u0131k\u0131c\u0131 etkileri, Asya k\u0131tas\u0131nda yetersiz beslenme dalgalar\u0131na yol a\u00e7\u0131yordu. \n\n\n\n\u00d6zellikle kalsiyum eksikli\u011fi gibi beslenme yetersizlikleri nedeniyle, Japonya’n\u0131n g\u00fcneyindeki Kumamoto’lu eczac\u0131 Yoshimaru Suekichi, pirincin \u00fczerine serpilmek \u00fczere bal\u0131k kemiklerinden yap\u0131lan bir kar\u0131\u015f\u0131m haz\u0131rlad\u0131. Daha sonra bu tarif zamanla zenginle\u015fti. \n\n\n\n\u0130\u00e7ine susam tohumlar\u0131, yosunlar ve kurutulmu\u015f otlar eklendi\u2026 O zamandan beri furikakenin bir\u00e7ok \u00e7e\u015fidi ortaya \u00e7\u0131kt\u0131.\n\n\n\nFurikake, okonomiyaki i\u00e7in de harika bir \u00e7e\u015fnidir\n\n\n\nFurikake \u00e7e\u015fitleri\n\n\n\nFurikakenin temel malzemeleri yakla\u015f\u0131k bir as\u0131rd\u0131r ayn\u0131 olsa da bug\u00fcn pek \u00e7ok farkl\u0131 t\u00fcr\u00fc bulunuyor. \n\n\n\nGenellikle nori (\u00f6zellikle su\u015fi yap\u0131m\u0131nda kullan\u0131lan, yaprak h\u00e2linde kurutulmu\u015f yosun), susam tohumu ve bonito gevre\u011fi (soya sosuna bat\u0131r\u0131l\u0131p kurutulmu\u015f \u00e7izgili orkinos) i\u00e7erir; ancak baz\u0131 tariflerde yarat\u0131c\u0131 dokunu\u015flar da g\u00f6rebilirsiniz. \n\n\n\nBug\u00fcn kar\u015f\u0131m\u0131za \u00e7\u0131kan \u00e7e\u015fitler aras\u0131nda, kurutulmu\u015f ve tatland\u0131r\u0131lm\u0131\u015f k\u0131rm\u0131z\u0131 shiso yapraklar\u0131ndan yap\u0131lan shiso furikake, wasabili furikake (ac\u0131 sevenler i\u00e7in!) ve somonlu furikake say\u0131labilir\u2026 Ac\u0131 m\u0131? Limonumsu mu? Hafif mi? Tuzlu mu? Her \u015fey, yeme\u011finize vermek istedi\u011finiz tada ba\u011fl\u0131. K\u0131sacas\u0131 \u00f6n\u00fcn\u00fczde geni\u015f bir se\u00e7enek yelpazesi var. \n\n\n\nFurikake'nin tad\u0131 nas\u0131ld\u0131r? \n\n\n\nSe\u00e7ti\u011finiz furikake t\u00fcr\u00fcne g\u00f6re tad\u0131 elbette de\u011fi\u015fir. Yine de hepsinin temel malzemeleri benzer oldu\u011fundan genel lezzet profili de b\u00fcy\u00fck \u00f6l\u00e7\u00fcde ayn\u0131d\u0131r. \u00c7o\u011funda bal\u0131k ve kurutulmu\u015f nori bulunur; her ikisi de g\u00fc\u00e7l\u00fc bir umami lezzeti verir! \n\n\n\npratik Kanton pilav\u0131na k\u0131zarm\u0131\u015f so\u011fan yerine furikake serpin!\n\n\n\nSusam tohumlar\u0131 ve yumurta tarifi zenginle\u015ftirir, hafif f\u0131nd\u0131ks\u0131 ve t\u00fcts\u00fcl\u00fc bir aroma katar. Furikakelerin \u00e7o\u011funda tuz, \u015feker ve monosodyum glutamat bulunur; umami tad\u0131n\u0131 da b\u00fcy\u00fck \u00f6l\u00e7\u00fcde buradan al\u0131rlar! K\u0131t\u0131r dokusuyla furikake, yeme\u011finize lezzetli bir dokunu\u015f kazand\u0131r\u0131r.\n\n\n\nFurikake mutfakta nas\u0131l kullan\u0131l\u0131r?\n\n\n\nJaponya’da genellikle beyaz pilav\u0131n, onigirilerin, su\u015filerin, bal\u0131k ve sebze yemeklerinin \u00fczerine serpilir; ama furikakenin en g\u00fczel yan\u0131, onu diledi\u011finiz gibi kullanabilmenizdir\u2026 \n\n\n\nO kadar \u00e7ok y\u00f6nl\u00fc bir malzemedir ki pek \u00e7ok tarife kolayca uyum sa\u011flar. \u00d6rne\u011fin sebze yemeklerini, eri\u015fteleri ve salatalar\u0131 \u00e7ok g\u00fczel tamamlar\u2026 Hatta baz\u0131lar\u0131 patlam\u0131\u015f m\u0131s\u0131r\u0131n \u00fczerine bile serper! Bal\u0131k ya da et pane har\u00e7lar\u0131nda da kullan\u0131labilir.\n\n\n\nFurikake yerine ne kullan\u0131l\u0131r?\n\n\n\nFurikakenin yerine ba\u015fka bir \u015fey kullanmak olduk\u00e7a kolayd\u0131r. Bunun i\u00e7in onu olu\u015fturan temel malzemeleri, yani tuz ve susam tohumlar\u0131n\u0131 kullanman\u0131z yeterlidir. Yemeklerinizin \u00fczerine bir tutam deniz tuzu ve kavrulmu\u015f susam serpin. \n\n\n\nElinizde varsa biraz nori yapra\u011f\u0131 da ekleyebilirsiniz. Yeme\u011finize katmadan \u00f6nce ince ince k\u0131y\u0131n. Bir ba\u015fka se\u00e7enek de shichimi togarashi kullanmakt\u0131r. Daha ac\u0131d\u0131r ama yeme\u011finizin lezzetini ayn\u0131 derecede g\u00fczel \u015fekilde canland\u0131rabilir. \n\n\n\nFurikake ile shichimi togarashi aras\u0131ndaki fark nedir?\n\n\n\nFurikake ile shichimi togarashinin pek \u00e7ok ortak noktas\u0131 vard\u0131r; her \u015feyden \u00f6nce ikisi de \u00fczerine serpilerek kullan\u0131lan Japon \u00e7e\u015fnileridir. Her ikisi de yosun, nori ya da susam tohumu gibi do\u011franm\u0131\u015f, \u00f6\u011f\u00fct\u00fclm\u00fc\u015f veya kurutulmu\u015f malzemeler i\u00e7erir. \n\n\n\nYine de oranlar ve kar\u0131\u015f\u0131mlar ayn\u0131 de\u011fildir. Furikakeden farkl\u0131 olarak shichimi togarashi daha ac\u0131d\u0131r. \n\n\n\nBu \u00e7e\u015fni ac\u0131 biber i\u00e7erir; baz\u0131 tariflerde pul biber, Sichuan biberi, kurutulmu\u015f portakal kabu\u011fu, zencefil ve ha\u015fha\u015f tohumu da bulunabilir\u2026 K\u0131sacas\u0131, baharatl\u0131 tatlar\u0131 sevenler i\u00e7in olduk\u00e7a zengin bir kar\u0131\u015f\u0131md\u0131r! \n\n\n\nFurikake'nin faydalar\u0131\n\n\n\nBir kez daha, bu tamamen se\u00e7ti\u011finiz t\u00fcre ba\u011fl\u0131d\u0131r. Furikakelerin \u00e7o\u011fu tuz bak\u0131m\u0131ndan zengin oldu\u011fundan iyi bir iyot kayna\u011f\u0131d\u0131r. Yine de \u00f6l\u00e7\u00fcl\u00fc t\u00fcketmek gerekir. \n\n\n\nA\u015f\u0131r\u0131 miktarda tuz, sa\u011fl\u0131\u011fa zararl\u0131 etkiler yaratabilir. \u0130\u00e7erdi\u011fi kurutulmu\u015f bal\u0131k sayesinde furikake ayn\u0131 zamanda iyi bir protein kayna\u011f\u0131d\u0131r. \n\n\n\nFurikake nerede bulunur? \n\n\n\nFurikakeyi Asya marketlerinde ya da \u00e7evrim i\u00e7i ma\u011fazalarda \u00e7ok kolay bulabilirsiniz. Nadir de olsa baz\u0131 b\u00fcy\u00fck marketlerde rastlanabilir; ancak uzmanla\u015fm\u0131\u015f d\u00fckk\u00e2nlar h\u00e2l\u00e2 en g\u00fcvenilir se\u00e7enektir. \n\n\n\nKendi kar\u0131\u015f\u0131m\u0131n\u0131z\u0131 evde de haz\u0131rlayabilirsiniz! Bunun i\u00e7in temel malzemelere ihtiyac\u0131n\u0131z olacak: kurutulmu\u015f bonito (ayn\u0131 zamanda dashi yap\u0131m\u0131nda da kullan\u0131l\u0131r), kombu, tuz, nori, susam tohumu; ayr\u0131ca \u015feker, mirin ve soya sosu. Furikake haz\u0131rlaman\u0131n say\u0131s\u0131z yolu vard\u0131r; bu y\u00fczden damak zevkinizin sizi y\u00f6nlendirmesine izin verin! \n\n\n\nFurikake nas\u0131l saklan\u0131r? \n\n\n\n\u00c7o\u011fu \u00e7e\u015fnide oldu\u011fu gibi furikakeyi de kuru ve \u0131\u015f\u0131ktan uzak bir yerde saklay\u0131n. Hava ge\u00e7irmez bir kapta muhafaza ederseniz birka\u00e7 hafta dayan\u0131r.\n\n\n\n\n\n\tFurikake (Japon pirinci i\u00e7in \u00e7e\u015fni)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 g katsuobushi (\u00d6nceden kullan\u0131lm\u0131\u015f katsuobushi kullan\u0131yorsan\u0131z miktar\u0131 %50 art\u0131r\u0131n)20 g kombu (Mentsuyu veya dashi yapt\u0131ktan sonra ay\u0131rd\u0131\u011f\u0131n\u0131z kombuyu yeniden kullanabilirsiniz)1 yemek ka\u015f\u0131\u011f\u0131  aonori (kurutulmu\u015f ye\u015fil deniz yosunu)3 yemek ka\u015f\u0131\u011f\u0131  beyaz susam (\u00f6nceden kavrulmu\u015f)1 yemek ka\u015f\u0131\u011f\u0131 siyah susam (\u00f6nceden kavrulmu\u015f)\u00c7e\u015fniler1.5 \u00e7ay ka\u015f\u0131\u011f\u0131  \u015feker (damak tad\u0131n\u0131za g\u00f6re biraz daha ekleyebilirsiniz)0.25 \u00e7ay ka\u015f\u0131\u011f\u0131  tuz1 \u00e7ay ka\u015f\u0131\u011f\u0131  mirin1 \u00e7ay ka\u015f\u0131\u011f\u0131  a\u00e7\u0131k soya sosu0.5 \u00e7ay ka\u015f\u0131\u011f\u0131  susam ya\u011f\u0131So\u011fuduktan sonra eklenecekler1 nori yapra\u011f\u0131 (kurutulmu\u015f deniz yosunu)1 \u00e7ay ka\u015f\u0131\u011f\u0131  aonori (kurutulmu\u015f ye\u015fil deniz yosunu)1 \u00e7ay ka\u015f\u0131\u011f\u0131 kurutulmu\u015f shiitake tozu\t\n\t\n\t\tKullanaca\u011f\u0131n\u0131z katsuobushi'nin iyice s\u00fcz\u00fclm\u00fc\u015f oldu\u011fundan emin olun. B\u0131\u00e7akla k\u00fc\u00e7\u00fck par\u00e7alara ay\u0131r\u0131n.Kombuyu ince \u015feritler halinde kesin, ard\u0131ndan \u015feritleri k\u00fc\u00e7\u00fck par\u00e7alara do\u011fray\u0131n.Pi\u015firmeYa\u011fs\u0131z bir tavaya katsuobushi, aonori ve kullan\u0131lm\u0131\u015f kombuyu ekleyin.Oca\u011f\u0131 orta-k\u0131s\u0131k ate\u015fe al\u0131n ve s\u00fcrekli kar\u0131\u015ft\u0131rarak katsuobushi kuruyup pul pul bir k\u0131vam alana kadar pi\u015firin.\u015eekeri, mirini, tuzu, a\u00e7\u0131k soya sosunu ve susam ya\u011f\u0131n\u0131 ekleyin. Ate\u015fi k\u0131s\u0131n ve t\u00fcm malzemeler iyice birle\u015fene kadar birka\u00e7 dakika boyunca s\u0131k s\u0131k kar\u0131\u015ft\u0131r\u0131n.Kar\u0131\u015f\u0131m\u0131 pi\u015firme ka\u011f\u0131d\u0131 serilmi\u015f bir tepsiye aktar\u0131n. Yay\u0131n ve tamamen so\u011fumaya b\u0131rak\u0131n.Kar\u0131\u015f\u0131m so\u011fuduktan sonra nori yapra\u011f\u0131n\u0131 k\u00fc\u00e7\u00fck par\u00e7alara kesin.Nori par\u00e7alar\u0131n\u0131, shiitake tozunu ve ilave aonoriyi so\u011fuyan furikakenin i\u00e7ine ekleyip kar\u0131\u015ft\u0131r\u0131n.Kar\u0131\u015f\u0131m so\u011fuyup b\u00fcy\u00fck \u00f6l\u00e7\u00fcde kuruduktan sonra t\u00fcm malzemeleri blender'a al\u0131n ve birka\u00e7 kez \u00e7ekin. Tamamen toz haline gelmemeli; dokusu hafif taneli kalmal\u0131.Furikakeyi tad\u0131n; gerekiyorsa bu a\u015famada biraz daha tuz veya \u015feker ekleyerek lezzetini dengeleyin.Susamlar\u0131 kar\u0131\u015f\u0131ma ekleyin (blender kullanmadan).\t\n\t\n\t\tBuzdolab\u0131nda 2 haftaya kadar saklayabilir, dondurucuda ise 1 aya kadar muhafaza edebilirsiniz.\n\t\n\t\n\t\tCondimentJaponaiseassaisonnement pour riz, furikake","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144360"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144360\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/4895"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}