Furikake has become an essential condiment in Japanese households during the last century. It was created during the Taisho period (1912-1926). The Japanese diet was regarded to be calcium deficient at the time. To solve this problem, a pharmacist in Kyushu created furikake, a condiment that may be added to rice, a mainstay of the Japanese diet. In the original recipe, dried fish bones were mashed up and mixed with nori flakes and toasted sesame seeds. During World War I, furikake was also distributed to the Japanese forces as a source of sustenance.
The product’s target demographic has varied, from adults to youngsters in the 1960s and then adults in the 1990s. Today, a wide range of diverse variations cater to the needs of entire families, with hotter versions such as wasabi furikake created for adults.
What is Furikake?
Furikake is a Japanese spice made from nori seaweed, sesame seeds, and katsuobushi (dried fish) (dried bonito flakes). Shiso leaf, shiitake mushroom powder, dried yuzu peel, wasabi, miso powder, or highly flavoured Akaka are other ingredients (katsuobushi soaked in soy sauce and re-dried). Furikake is made by carefully chopping each component into small pieces to generate a powdery, flaky texture. Gohan no tomo (“rice friend”) is a blend of pulverized fish bones, nori, and toasted sesame seeds inspired by modern furikake. Most Asian grocery stores sell pre-made furikake in various flavours, with or without monosodium glutamate (MSG), a popular flavour enhancer.
How to Make Furikake?
In a food processor, blender, or spice grinder, pulse sheets of dried nori with a tablespoon of dried fish flakes, such as katsuobushi, and five dried shiso leave until they are uniform in size. Add a teaspoon of black sesame seeds and a teaspoon of white sesame seeds to a mixing dish. Add any additional ingredients as needed. Furikake is more commonly used as a topping for other meals than as an ingredient, so have some on hand to use as a condiment or to finish recipes. It’s also suitable as a flavour or coating for battered fried Chicken or shrimp, Popcorn, and snack mixes.
Ingredients
Basic Furikake Base:
- 12 cup sesame seeds, white (see notes)
- 2–3 nori sheets, seasoned (or plain)
- 12 teaspoon salt, plus salt to taste
- sugar (12 teaspoons) (optional, but good)
Optional additions: (The proportions are just a starting point.)
- Two teaspoons of shiitake powder (toast alongside sesame seeds in the pan)
- One tablespoon dulse (toast alongside sesame seeds in the pan)
- One tablespoon of black sesame seeds
- 1–3 tablespoons bonito flakes
- ½ teaspoon wasabi powder
- One teaspoon of kelp powder
- ¼ teaspoon red chilli pepper flakes
- One teaspoon of miso powder
- Two teaspoons of dried shiso leaves
Instructions
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- In a spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly.
- Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute until they become fragrant and lightly toasted, 7-8 minutes.
- Stack, fold, and cut nori into small strips, then cut into small pieces, or you can also crumble it with your hands.
- Add sesame seeds to a small bowl, along with salt and sugar.
- Add any additional ingredients ( see ideas and get creative!)
- Store in an air-tight container for up to 6 months.
Furikake Recipe
What are the Uses of Furikake in your Cooking?
5 Ways to Use Furikake in your Cooking
Furikake seasoning is as versatile in the application as it is in composition. Furikake can be used as a condiment or a seasoning, depending on your preferences:
A spoonful of furikake can give ramen, miso soup, or stew a new lease on life as a seasoning. Season a bowl of white rice or Onigiri with it (rice balls). Furikake can be used for savoury grain porridge, steamed or fried fish, and roasted vegetables as a garnish. Furikake can be used as a topping for fried eggs, scrambled eggs, or omelets or sprinkled over chopped avocado. If you’re looking for a savoury snack, the seasoning can add a blast of umami flavour to toasted almonds, Popcorn, or granola.
・Furikake Salmon
This recipe is nutritious and delicious but quick and straightforward to prepare. The first step is to season the salmon with salt and pepper and then place it on a baking sheet. Make sure the baking pan is thoroughly oiled. Add some mayonnaise and a generous amount of furikake to the salmon. Make sure the top of the salmon is fully covered with mayonnaise.
This would take about 25 to 30 minutes to bake. This is a favourite since serving salmon is a simple and healthful way. It’s easy to cook, and the preparation won’t make anyone sweat. During the wet months of June, this cuisine is ideal for an indoor evening.
・Furikake Rice
Furikake rice toppings are thought to be the ideal application and purpose of the furikake. It has always been used as a “sprinkle” on top of steamed rice throughout Japanese history. This can add flavour to rice that is otherwise bland and plain. The seaweeds and fish give the rice a seafood taste, while the toasted sesame seeds add a crunch. Many folks prefer to eat Furikake rice without anything else. For added flavour, some people serve it with fried eggs.
Other flavours are available, including salmon-flavoured furikake, created from dried fish flakes. There’s also citrus pepper furikake, which has a zesty citrus flavour with peppercorns. There’s also vegetable furikake, which comprises dried chunks of delicious veggies added crunch to the rice. Some have spring greens or onions as well. Some feature chilli pieces, making the furikake rice spicy and perfect for the chilly months of October, November, and December.
Furikake comes in various tastes that combine well with Onigiri, a famous Japanese snack. It will give it unique flavours and more. Furthermore, the many types of furikake create a vibrant blend that makes Onigiri very cute, photo-worthy, and eye-catching.
・Furikake Chicken
Dried fish is commonly used to make this seasoning, and Bonito flakes, salmon flakes, and more can be found here. Making it with dried chicken flakes, on the other hand, might be an excellent choice for individuals who want a distinct flavour. It will have a less salty flavour, but it will still be meaty and salty. This is a delicious springtime supper during March, April, and May.
Furikake, on the other hand, goes well with fried Chicken. Coat the Chicken with egg and flour, then liberally coat it in furikake. Then this could be a tasty substitute for just salt and pepper. Once the chicken is golden brown, it can be dipped lightly and fast soy sauce.
・Furikake Fries
This meal is a massive hit at parties, and it’s not your average French fry. Instead of simply salting freshly fried or baked French fries, a generous helping of furikake could be added.
This is a better option than plain salt because it has more flavours and the sesame seeds add crunch. The savoury flavour of the furikake is enhanced when dipped in ketchup. This is a highly savoury food because ketchup is produced using tomatoes, high in glutamate.
Potato wedges are another option for serving this. A portion of excellent party food is thicker slices of potatoes that have been fried or baked with furikake sprinkled on top. An excellent recipe is baked potato halves with cheese and furikake on the exterior and soft on the interior. Finally, how about some furikake-topped mashed potatoes? The mashed potato’s milky sweetness will complement the furikake’s salty flavour.
・Furikake Popcorn
Popcorn comes in various flavours, including cheese, butter, sour cream, and barbecue. There are, however, a few places throughout the world that provide unique and exciting varieties of Popcorn to break up the monotony. Furikake is a fashionable and increasingly popular popcorn flavour. During August and September, it’s a great snack to enjoy with a friend on a summer outing. During the romantic months of February, it could be an excellent snack for a stay-at-home date.
The seasoning’s salty flavour adds an unexpected twist to the snack. The seaweed is a unique ingredient that imparts a semi-salty, fishy flavour. The dried salmon also works well with the sweetness of the popped corn. This is a fresh and healthy way to eat Popcorn. Even without adding salt, it will give Popcorn a unique flavour, making eating Popcorn a lot more fun.
Furikake vs. Shichimi Togarashi
Furikake and togarashi are two savoury Japanese condiments created from dried, chopped, or ground materials. They commonly share ingredients like seaweed and sesame seeds. On the other hand, the blends differ and are employed for slightly different objectives.
Shichimi togarashi, by definition, contains peppers, implying that it’s meant to be hot. Chilli pepper flakes, nori, toasted sesame seeds, Sichuan peppercorns, dried orange peel, ginger, and poppy seeds are blended and pounded into a fine powder in a popular variation of togarashi’s seven-spice combination. Furikake is more closely connected with rice, but shichimi togarashi can be found in foods that call for spicy, nutty, or savoury characteristics.
While different versions of furikake have varied ingredients and flavour profiles, dried fish and chopped nori are two typical elements that offer a savoury umami flavour.
Furikake with toasted sesame seeds tastes nutty, and furikake with dried egg has a more complex flavour profile. Other furikake types may include peppers or chilis for added heat, and those containing vegetables or herbs like shiso will also have the flavour of those ingredients. To enhance and balance other flavours and heighten umami, most forms of furikake incorporate salt, sugar, and monosodium glutamate (MSG).
What are the Benefits of Furikake Seasoning?
Furikake is composed of various components, each offering a unique health advantage. This is especially true since it was created as a calcium supplement for people deficient in minerals.
It is high in vitamins and minerals. Iodine is one of these, and it aids in the maintenance of the body’s metabolism. Vitamins A and B are also present. On the other hand, Sesame seeds contain natural oils beneficial to one’s health. It is also high in protein and other chemical substances. In addition, the addition of fish and groundfish bones gives a significant amount of calcium and protein.
The flavours used to get the health benefits of Furikake are:
- Iodine: The nori in furikake is a fantastic source of iodine; in fact, it may be the most significant natural source.
- Protein: The bonito in furikake seasoning is not only a source of umami but also adds protein to the dish, and protein is also found in sesame seeds.
- Furikake flavour was designed to cure calcium deficiency in the first place. The mixture is a good source, with the mineral coming from a few ingredients like seaweed and chilli peppers.
- Vitamins: The nori in furikake is a good source of several vitamins, particularly vitamin B elements.
Due to these nutrients, furikake may treat or anticipate conditions like:
- Osteoporosis: The abundance of calcium and other minerals in furikake flavour helps slow down how bones lose thickness. You can also use the Turmeric Benefits to prevent osteoporosis.
- Thyroid problems: Your thyroid needs iodine to function correctly. Furikake flavour contains seaweed, which can be a good source of it. Consuming the ideal amount can almost likely help you avoid various glandular problems.
- High cholesterol: Flax seeds, which can lower cholesterol levels in the blood, may be found in some furikake flavoured assortments.
Conclusion
Furikake is one of the most well-known, if not the most widely used, Japanese seasonings. Furikake, or furikake flavouring, is a collection of dry, usually blended seasonings designed to be sprinkled over rice. Furikake is a one-of-a-kind Japanese flavouring that comes in a variety of flavours, including wasabi furikake (made with dried wasabi), nori komi furikake (made with seasoned nori seaweed), shiso furikake (made with seasoned, dried, and squished red perilla leaves), and salmon furikake (with dried salmon morsels). Dried omelet bits, broiled sesame seeds, bonito fish flakes, and even matcha green tea are sometimes found in furikake.
