1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Furikake 是什麼？如何自製？rich600338<blockquote class="wp-embedded-content" data-secret="gPPIyRcMo7"><a href="https://marcwiner.com/zh-hant/furikake/">Furikake 是什麼？如何自製？</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/furikake/embed/#?secret=gPPIyRcMo7" width="600" height="338" title="Furikake 是什麼？如何自製？ — Marc Winer" data-secret="gPPIyRcMo7" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2022/12/furikake-en-tete-750x500.jpg600400你可能早就好奇過，撒在白飯或魚料理上的那些小碎粒究竟是什麼。Furikake 是日本料理中非常經典的一種調味料。https://marcwiner.com/zh-hant/furikake/zh-hantFurikake（日式香鬆）日式調味料510151份15 克 柴魚片 (若使用煮過高湯的柴魚片，請將用量增加 50％)20 克 昆布 (可重複利用製作麵露或高湯後保留下來的昆布)1 湯匙 青海苔 (乾燥綠色海藻)3 湯匙 白芝麻 (先炒香)1 湯匙 黑芝麻 (先炒香)1.5 茶匙 糖 (可依個人口味酌量增加)0.25 茶匙 鹽1 茶匙 味醂1 茶匙 淡口醬油0.5 茶匙 芝麻油1 海苔片 (乾燥海藻)1 茶匙 青海苔 (乾燥綠色海藻)1 茶匙 乾香菇粉11https://marcwiner.com/wp-content/uploads/2022/12/furikake-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400