Furikake Explained: The Ultimate Japanese Rice Topping You Need to Try

Furikake is hands down the best seasoning for Japanese rice. There’s no question about it, and you simply have to enjoy rice sprinkled with authentic furikake to see the light. In this post, we’ll introduce beginners to the famous Japanese seasoning, its key ingredients, a few blends, and some diverse uses.

Introduction to Furikake: Japan’s Beloved Rice Topping

We’ll begin our guide by answering the core question: What is furikake?

Furikake is a Japanese seasoning made from a dry mixture of seaweed, fish flakes, salt, sesame seeds, and herbs. Some other ingredients that can be used in the mixture are powdered miso, sugar, MSG (monosodium glutamate), dried salmon, and eggs. The taste of furikake may be salty, savory, umami-rich, or even sweet, depending on its ingredients. It has a crunchy texture with a flaky, bright-colored appearance.

Furikake originated in the 20th century, during a period of mass calcium and minerals deficiency in Japan. The combination of dried fish, sesame seeds, and seaweed (nori or kombu) served as a nutritional supplement at the time. Today it has been adapted into a nutrient-rich food seasoning.

Furikake plays multiple roles in Japanese cuisine, particularly as a versatile rice seasoning. People often sprinkle it on cooked and warm rice or use it as an ingredient in rice balls (onigiri) or sushi rice. It can also be used as a topping for fish and vegetables.

The History of Furikake: From Medicinal Uses to Culinary Staple

The practice of using dried fish to make crunchy flakes began around the 9th century. Salmon, red snapper, and shark were the most common fish used to make these flakes.

The modern version of furikake was invented in the Taisho period (1912–1926) by Suekichi Yoshimaru, a pharmacist living in Kumamoto Prefecture. Yoshimaru wanted to fix the problem of calcium deficiency in the common Japanese diet, so he came up with the idea of making flakes with ground fish bones, sesame seeds, seaweed, poppy seeds, and other herbs. The plan was to give people who didn’t want to eat fresh fish the chance to enjoy the mixture as a calcium supplement.

Yoshimaru called his product Gohan no Tomo, which translates to “friend for rice,” a clear indication that it was to be eaten on top of cooked rice. Over the years, more variations were created by other manufacturers, and eventually, its use shifted from a health supplement to a popular condiment.

The term “furikake” was first used to describe these types of rice seasoning in 1959 by the National Furikake Association. The name received widespread adoption and has been in use to this day. Also, furikake is no longer solely for rice. It can also be used to season salads, fish, and noodles.

What Does Furikake Taste Like?

You can forget everything you ever knew about the taste of white rice when you have furikake on your dining table. This versatile Japanese seasoning elevates rice (and other foods) with flavors that range from salty to sweet. The following is a list of common flavors found in furikake and the ingredients that are responsible for such varieties:

• Savory: This seasoning can bring a delightful mix of spicy and salty flavors. You can achieve this savory taste easily with furikake by mixing typical ingredients like toasted sesame seeds, salt, and seaweed with traditional spices.

• Salty: You can enjoy salty furikake by mixing it with a considerably higher amount of salt or soy sauce than that of typical recipes. Be careful not to overdo it due to the higher sodium content.

• Umami-rich: Umami is a flavor that can best be described as a blend of savory, meaty, and earthy tastes. Seaweed, sesame seeds, and katsuobushi (dried bonito flakes) are the three most important ingredients for umami flavor in furikake.

• Sweet: Furikake can also have sweet undertones, thanks to the use of sugar or candied orange peel. 

Traditional Ingredients Found in Furikake

There may be no limits to the types of ingredients one can find in a bottle of furikake. However, certain traditional ingredients are a vital part of modern furikake. Let’s have a look at the best ones:

• Dried fish flakes: Bits of dried and ground seafood are a major part of furikake seasoning. The most popular dried fish element used is katsuobushi (bonito flakes), which are packed with umami. By mixing the bonito flakes with soy sauce, you will get okaka, an extra savory option. Ground salmon can also be used as the main dried fish ingredient in furikake.

• Toasted sesame seeds: Black or white sesame seeds are toasted or roasted until they turn golden brown to produce a nutty taste and pleasant fragrance.

• Seaweed: Wakame, kombu (or edible kelp), and nori seaweed are the most common varieties used to make furikake.

• Umeboshi (pickled plum): Pickled or brined ume fruits are a staple in furikake. They offer salty and sour, but rich flavors, and help to bring balance to the condiment. Unlike the other three ingredients mentioned above, umeboshi is not a signature furikake ingredient.

Popular Furikake Varieties to Try

There are various types of furikake, depending on the main ingredients in the blend. This method of differentiating furikake blends originated in 1959. Below, we’ll take a look at some must-try options:

• Umeboshi furikake: It consists of dried umeboshi (pickled ume fruit). You can use it as a table spice, sprinkling it on salad, chicken, and fish.

• Wasabi furikake: This is one of the spiciest furikake varieties available. It’s blended with dried wasabi (Japanese horseradish) granules. This is the ideal condiment for lovers of spicy food.

• Shiso furikake: This variant uses shiso (perilla) leaves as the base ingredient. The leaves bring a herbal, minty flavor to the seasoning.

• Salmon furikake: This is not to be mistaken for furikake salmon, which is a salmon dish flavored with furikake. It contains bits of dried or freeze-dried salmon and offers the perfect seafood flavor.

• Noritama furikake: “Noritama” is a shortened term for nori seaweed and tamago (egg). Its blend of both ingredients will grace any dish with a balanced, delicious flavor.

How to Use Furikake on Rice and Beyond

Learning how to use furikake to elevate your dish will improve your eating experience overnight. Below are some practical tips on how to use this condiment with various foods:

• As topping: Sprinkle it on top of a bowl of steamed rice or mix it in the ingredients for making nori-wrapped rice balls or onigiri. Furikake is also a fantastic topping for noodles, salads, pasta, and even popcorn.

• As filling: You can stuff two halves of an avocado or toasted bread with furikake seasoning.

• As a cooking ingredient: Use furikake as a substitute for salt and pepper when making simple dishes like fried eggs.

Homemade Furikake Recipes: Crafting Your Custom Blend

You can make furikake at home using pantry staples like nori, bonito flakes, and roasted sesame seeds. Start by grinding the nutty ingredients, like sesame seeds and cutting the softer ones, like nori.

Gather all of the furikake ingredients in a pan, then add seasoning, such as soy sauce, sugar, mirin, sesame oil, and salt. Cook all of the ingredients and seasoning in the pan. You can stop cooking when they are dry. Next, allow the cooked ingredients to cool off before storing them in an airtight container.

Health Benefits of Furikake: More Than Just a Topping

We can’t create a furikake guide without discussing its health benefits. After all, the condiment started off as a nutritional supplement. Its biggest health benefit is the fact that it is rich in calcium, which is vital to the formation of bones and teeth. Most of the calcium comes from the fish in it. The seasoning is also rich in vitamin D, which boosts the immune system and aids weight loss.

Some of the common ingredients in the condiment provide essential nutrients. For example, nori seaweed is rich in iodine, and sesame seeds offer vitamin B.

Where to Buy Authentic Furikake in Japan and Abroad

Furikake is probably the easiest seasoning to find in Japan. You can buy this delicious condiment at practically all Asian grocery stores, supermarkets, and convenience stores in the country. There’s also a high chance that you’ll be getting the real deal.

The tables turn when you have to find furikake in other countries. Your chances of getting a substandard product become higher due to untrustworthy online retailers. Thankfully, you can remedy this by sticking to top retailers with direct supply links to Japan.

Savor the Taste of Japan: Why Furikake Deserves a Place in Your Pantry

Furikake has a unique ability to elevate the most simple dishes. The fact that its flavors can be modified by its main ingredients makes furikake not only tasty but also versatile. The next time you enjoy a rice bowl, noodles, seafood, or salads, don’t forget to sprinkle some furikake on it. You will thank us later!

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