Furikake Seasoning

About

What is furikake and why does it taste so good? Furikake (pronounced fu-ri-ka-keh) is a dry Japanese rice seasoning designed to be scattered over hot rice. The name literally translates as 'sprinkle', and that's exactly how you use it. Add a generous pinch over a steaming bowl, so the heat draws out every layer of flavour. Most furikake starts with the same handful of ingredients. Toasted white and black sesame seeds bring a warm, nutty crunch. Nori seaweed adds a deep, mineral saltiness. From that base, producers across Japan add their own twists. Ingredients like dried shiso leaf, tangy ume plum, citrusy yuzu zest, tingly sansho pepper or fiery wasabi powder, create dozens of regional and seasonal varieties. The result is a seasoning that hits several flavour registers at once: salty, sweet, nutty and savoury, with a dry crunch that contrasts beautifully against soft, sticky rice. That balance of taste and texture is what makes this Japanese rice seasoning such a staple, and why it's been a fixture of Japanese home cooking for well over a century. How to use furikake at home The classic use is the simplest. Cook a pot of Japanese short-grain rice, spoon it into a bowl and scatter a teaspoon or two of furikake seasoning over the top while it's still steaming. The warmth releases the aroma of the toasted sesame and nori, and the seasoning clings to each grain. Other than rice, furikake works anywhere you want a hit of savoury crunch. Mix it into onigiri rice balls before shaping. Toss it through warm udon or soba noodles with a drizzle of soy sauce . Sprinkle it over popcorn, scrambled eggs or roasted vegetables for a quick umami lift. It also makes a surprisingly good dry coating for pan-fried chicken, salmon or prawns. Just press a spoonful onto the surface before cooking and it crisps into a nutty, golden crust. Our furikake collection includes multiple varieties, sourced from producers we trust in Japan. Alongside the more traditional mixes, the Yawataya Isogoro