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.