Collection: Furikake and Ochazuke

Furikake originated in the early 20th century in Japan. It was invented to enrich the diet with calcium at a time when nutritional deficiencies were common. Its creator, Suekichi Yoshimaru, mixed dried bonito, sesame, and salt to create a flavorful powder meant to sprinkle 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, and ume. This blend of seaweed, seeds, and condiments has become a staple of Japanese cuisine, thanks to its umami touch incorporated into simple recipes like rice, soups, or salads.

Today, it is a product appreciated worldwide for its ability to enhance many dishes. There is a wide variety of blends depending on the ingredients, and consumers often seek reviews to discover their favorite flavor.

• On rice: The most common method is to sprinkle furikake directly over a bowl of hot rice, bringing rich flavors of nori, sesame, or bonito.
• In salads: Add it as a seasoning to give a Japanese touch to your vegetable or seaweed salads.
• For onigiri: Mix it with rice to prepare tasty and colorful rice balls.
• In soups: A pinch of furikake can enhance the flavor of a 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 it on fries or popcorn for an original appetizer.

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

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

Making your own furikake is simple and allows you to customize the flavors to your taste! Here is a basic recipe for this delicious Japanese condiment:

Ingredients:

• Sesame seeds (2 tbsp): add crunch and a mild flavor.
• Nori (1 sheet): crumble this seaweed for a touch of umami.
• Salt (1 tsp): to enhance the mix.
• Dried bonito (1 tbsp, optional): for a savory, typically Japanese note.
• Dried ume or shiso (optional): for a tangy or herbal touch.
• Other ideas: yuzu, dried fish, or crumbled umeboshi plum.

Preparation:

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

Ochazuke is a simple and comforting recipe from Japanese cuisine. Here’s how to prepare it:

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

For more details, feel free to visit our dedicated page on the ochazuke recipe!

To prepare ochazuke, several types of tea can be used depending on your taste and the desired result. Sencha is a classic choice for its balanced flavor, while genmaicha, with its toasted rice notes, adds a toasty dimension. Hojicha, with its slightly smoky taste, pairs well with comforting dishes. You can also try yuzu blends or other variations to enhance the flavors. Make sure the tea complements ingredients like furikake, fish, or vegetables well.

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

• Furikake is a blend made of various ingredients such as nori seaweed, sesame seeds, dried fish (bonito, sardine), 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, made only of toasted sesame seeds and salt. It is often used in macrobiotic cuisine for its mineral content and lower sodium level compared to pure salt.

• Furikake is a dry mix mainly intended to be sprinkled on rice. It is made up of various ingredients such as nori seaweed, sesame seeds, dried fish (bonito, sardine), eggs, and wasabi. It adds a touch of umami flavor and crunch to dishes. There are many variations adapted to different tastes and preferences.
• Shichimi togarashi, or "seven-spice blend", is a spicy powder used to enhance dishes like soups, udon noodles, or grilled meats. It typically contains red chili pepper, sesame seeds, orange peel, nori, ginger, and sometimes sancho (Japanese pepper). Unlike furikake, which enriches a dish with umami flavors, shichimi togarashi adds heat and spiciness.

Furikake is a dry Japanese condiment sprinkled over rice. It is generally made from sesame seeds, nori seaweed, 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 or vegan recipes without fish or additives. Each blend offers a balance of umami flavor, crunch, and a briny aroma, perfect for enhancing your everyday dishes.

Yes, there are vegetarian and even vegan furikake options, without fish or dried bonito. These versions use only sesame seeds, seaweed (nori or wakame), shiso, ume plum, dehydrated vegetables, or yuzu to provide a rich umami flavor without animal-derived ingredients. It’s an ideal alternative to accompany rice, salads, or noodles while respecting a vegetarian or fish-free diet.

To start with furikake, we recommend beginning with the classic versions that balance mild flavors. Traditional furikake with black and white sesame is an excellent choice, as it is easy to use, adds a nice crunch, and a delicate flavor. You can also opt for a furikake made with nori (seaweed), very popular, which offers a light iodine flavor and pairs perfectly with rice or soups.

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