Furikake (what and how to make this Japanese condiment)

If you are a lover of Japanese cuisine and you would like to prepare it at home, you will discover that the furikake It’s an ingredient you can’t do without.

He furikake it’s a japanese dry seasoning which is used for give flavorespecially to rice, but it can be used on almost anything. It is, for example, one of the ingredients that you can find in famous onigirithose stuffed rice triangles that you can even see in your list of mobile emoticons.

It is made up of a mixture of different ingredients and there are many variants, although the base is almost always made up of a ground mixture of nori seaweed, katsuobushi (flakes of dried bonito) and seeds of sesame. He furikake is sprinkled over the rice hot, and it’s an easy and delicious way to add flavor and variety to an everyday meal.

Keep reading because we are going to tell you how to make homemade furikake and how to use itwe will tell you about its ingredients and other flavors that you can add, its origin and we will also tell you where to buy it if you prefer.

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How to use furikake

The word furikake (ふりかけ) derives from the verb furikakeru (ふりかける) meaning sprinkle, because that is exactly how this condiment is used. The most usual is to sprinkle it on the cooked white rice (gohan) and on the onigiri which are also rice, but can be used on stews, soups, fish, tofuetc.

The usual thing is to sprinkle it on hot foodso that with the temperature the flavors intensify.

The ingredients (and others that you can use)

The fundamental ingredients of furikake are three:

• Sesame seeds: you can use white, black or red sesame seeds, as you prefer. The important thing is that you toast them before using.
• Katsuobushi: it’s a essential ingredient of Japanese cuisine, and it is elaborated from bonito (a type of tuna) which goes through a process smoked, dried and fermented. The result is light flakes or chips, which add the characteristic umami flavor to dishes.
• nori seaweed: It is the seaweed that is used to roll the sushi. It is one of the many types of seaweed used in Japanese cuisine, and it is sold in dehydrated sheets.

In addition to these basic ingredients, as we have said, there is a wide variety of furikake. You can try incorporating some of these ingredients:

• shichimi togarashi: Also known as “seven flavor chili”, it is a mixture of spices originating from Korea. It has red pepper, tangerine zest, sesame, poppy seeds, hemp, nori seaweed and other possible ingredients. will give you a spicy touch to your furikake and you can buy it here.
• Wasabi: It is a root with a very intense and spicy flavor. It’s hard to find true wasabi outside of Japan, what we usually find is a paste (or powder) of horseradish. you can buy it here
• dried shrimp: They don’t need much explanation, you can get them here.
• miso: It is made from a flavored soybean paste. You can buy it here.
• kombu seaweed: another of the types of seaweed used in Japanese cuisine, you can buy it here.

Curiosities about furikake

What flavor does furikake have?

Its flavor is balanced between sweet and salty, also depending on the amount of sugar it contains. What is certain is that it contributes umami to any dish, that is, that flavor subtle but long taste and difficult to describe that it is one of the basic flavors -along with sweet, sour, sour and salty- in Japanese cuisine.

Where are you from?

We might think that furikake has an ancient tradition, but it is not. Born at the beginning of the 20th century as an option for combat calcium deficiency from which the population suffered, due to the scarcity of food.

The Japanese diet, as you know, is not rich in dairy products, and the biggest source of calcium is fish, particularly bones. Whole small fish were then dried and ground and added to meals, and other ingredients were mixed to improve the flavor. Thus, furikake was born.

Where to buy furikake

As we have seen, this seasoning is very easy to make at home, but surely it is even easier to buy it, so we leave you some options and try different flavors:

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