Collection: Furikake and Ochazuke

Furikake originated in Japan in the early 20ᵉ century. It was invented to enrich the diet with calcium, at a time when nutritional deficiencies were commonplace. Its creator, Suekichi Yoshimaru, mixed dried bonito, sesame and salt to create a tasty powder for sprinkling over rice.

Traditionally used as a convenient way to season Japanese dishes, furikake has evolved to include a variety of flavors such as nori, shiso, yuzu, andume. This blendseaweeds, seeds, and seasonings has become a staple of Japanese cuisine, thanks to the umami flavor it adds to simple dishes such as rice, soups, and salads.

Today, it's a product appreciated the world over for its ability to sublimate many dishes. There is a wide variety of blends depending on the ingredients, and consumers often seek advice to discover their favorite flavor.

• On rice: The most common method is to sprinkle furikake directly onto a bowl of hot rice, bringing out the rich flavours of nori, sesame or bonito.
• In salads: Add it as a seasoning to give a Japanese touch to your vegetable or seaweed salads. seaweeds.
• For onigiri: Mix with rice to make tasty, colorful rice balls.
• In soups: A pinch of furikake can enhance the taste of miso soup or other broths.
• On cooked dishes: Use it to garnish scrambled eggs, grilled fish, or even noodle dishes like udon.
• With snacks: Sprinkle on French fries or popcorn for an original aperitif.

Shelf life after opening depends on the variety and ingredients, but generally it can be consumed within 3 to 6 months. It is important to check the use-by date indicated on the product packaging.

To preserve its freshness and taste, store in a dry place, away from heat and humidity. If furikake contains sensitive ingredients, such as dried fish (e.g. bonito), it is advisable to reseal the bag or transfer it to an airtight container after each use.

If in doubt, check for any changes in flavor or smell before using again.

Creating your own furikake is simple, and allows you to adapt the flavors to your tastes! Here's a basic recipe for this delicious Japanese condiment:

Ingredients:

• Sesame seeds (2 tablespoons): add crunch and mild flavor.
• Nori (1 leaf): crumble this seaweed for a touch of umami.
• Salt (1 tsp.): to spice up the mixture.
• Dried bonito (1 tablespoon, optional): for a tasty, typically Japanese touch.
• Dried ume or shiso (optional): for a tangy or herbaceous touch.
• Other ideas: yuzu, dried fish, or crumbled umeboshi plums.

Preparation:

1. Lightly toast the sesame seeds in a frying pan to intensify their aroma.
2. Crumble the nori leaf and mix with the toasted seeds.
3. Add salt and other ingredients to taste (e.g., bonito powder, yuzu zest, or pieces ofseaweeds).
4. Mix well and store in an airtight container.

Ochazuke is a simple, comforting recipe from Japanese cuisine. Here's how to make it:

• Main ingredients: a bowl of hot cooked rice, furikake, grilled or raw fish (salmon, bonito), and vegetables or seaweeds such as nori).
• Adding tea or broth: Pour hot tea (sencha, genmaicha, hojicha) or dashi over the rice.
• Seasoning: Add salt, shiso, or a little soy sauce to taste.
• Toppings: Sprinkle with furikake or sesame seeds for extra flavour.

For more details, please visit our ochazuke recipe page !

To prepare an ochazuke, several types of tea can be used, depending on your tastes and the desired result. The sencha is a classic choice for its balanced flavor, while genmaichawith its notes of puffed rice, adds a toasty dimension. The hojichawith its slightly smoky taste, is well suited to comforting dishes. You can also try yuzu blends or other flavour-enhancing variants. Make sure the tea complements ingredients such as furikake, fish or vegetables.

Furikake and gomashio are two Japanese seasonings used mainly to season rice, but they have some notable differences.

• Furikake is a mixture of various ingredients such as seaweeds , sesame seeds, dried fish (bonito, sardines), eggs, salt, and sometimes sugar or wasabi. There are many varieties of furikake, offering a wide range of flavors, from salty to slightly sweet or spicy.
• Gomashio, on the other hand, is a simpler seasoning, composed solely of toasted sesame seeds and salt. It is often used in macrobiotic cooking for its high mineral content and low sodium content compared to pure salt.

• Furikake is a dry mixture mainly intended to be sprinkled on rice. It is made up of various ingredients such as seaweeds , sesame seeds, dried fish (bonito, sardines), eggs, and even wasabi. It adds a touch of umami flavor and crunch to dishes. There are many variations to suit everyone's tastes and preferences.
• Shichimi togarashi, or "seven-spice mix", is a spicy powder used to season dishes such as soups, udon noodles or grilled meats. It generally contains red pepper, sesame seeds, orange zest, nori, ginger and sometimes sancho (Japanese pepper). Unlike furikake, which enriches a dish with umami flavours, shichimi togarashi adds spiciness and heat.

Furikake is a dry Japanese condiment sprinkled on rice. It is usually made from sesame seeds,seaweeds , salt, sugar, and sometimes dried fish (such as bonito). Depending on the variety, it may also contain eggs, shiso, dehydrated vegetables, wasabi, or ume plum. There are vegetarian and vegan recipes that do not contain fish or additives. Each blend offers a balance of umami flavor, crunch, and a hint of the sea, perfect for enhancing your everyday dishes.

Yes, there are vegetarian and even vegan furikake options that do not contain fish or dried bonito. These versions use only sesame seeds, seaweeds nori or wakame), shiso, ume plum, dehydrated vegetables, and yuzu to offer a rich umami flavor without any animal-based ingredients. It's an ideal alternative to accompany rice, salads, or noodles, while still adhering to a vegetarian or fish-free diet.

To get started with furikake, we recommend beginning with classic versions that combine balance and mild flavors. Traditional black and white sesame furikake is an excellent choice because it is easy to use, adds a nice crunch, and has a delicate flavor. You can also opt for furikake made with nori (seaweeds), which is very popular, offers a light salty flavor and goes perfectly with rice or soups.

If you want something a little more original, shiso or ume plum furikake can add a tangy and fragrant note that will enrich your dishes while remaining accessible to beginners.