Collection: Furikake and Ochazuke

Furikake originated in Japan at the beginning of the 20th century. 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 intended to be sprinkled 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 seasonings has become a staple of Japanese cuisine, thanks to its touch of umami incorporated into simple recipes such as rice, soups, and salads.

Today, it is enjoyed around the world for its ability to enhance a wide range of dishes. There is a wide variety of blends depending on the ingredients, and consumers often look for reviews to discover their favorite flavor.

• On rice: The most common method is to sprinkle furikake directly over a bowl of hot rice, adding rich flavors of nori, sesame, or bonito.
• In salads: Add it as a seasoning to give your vegetable or seaweed-based salads a Japanese touch.
• For onigiri: Mix it with rice to prepare tasty, colorful rice balls.
• In soups: A pinch of furikake can enhance the flavor of miso soup or other broths.
• On cooked dishes: Use it to garnish scrambled eggs, grilled fish, or even noodle dishes such as udon.
• With snacks: Sprinkle it over 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 moisture. If the furikake contains sensitive ingredients, such as dried fish (e.g., bonito), it is recommended to seal the sachet tightly or transfer it to an airtight container after each use.

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

Making your own furikake is simple and lets you adapt the flavors to your tastes! Here is a basic recipe for this delicious Japanese condiment:

Ingredients:

• Sesame seeds (2 tbsp): add a pleasant crunch and a mild flavor.
• Nori (1 sheet): crumble this seaweed for a touch of umami.
• Salt (1 tsp): to enhance the mixture.
• 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 according to your preferences (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 Japanese dish. 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).
• Adding tea or broth: Pour tea (sencha, genmaicha, hojicha) or hot dashi over the rice.
• Seasoning: Add salt, shiso, or a little soy sauce to taste.
• Toppings: Sprinkle with furikake or sesame seeds for extra flavor.

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

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 roasted dimension. Hojicha, with its slightly smoky flavor, pairs well with comforting dishes. You can also try yuzu blends or other varieties to enhance the flavors. Make sure the tea complements ingredients such as furikake, fish, or vegetables.

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

• Furikake is a blend made from 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 savory to slightly sweet or spicy.
• Gomashio, on the other hand, is a simpler seasoning made solely from roasted sesame seeds and salt. It is often used in macrobiotic cuisine for its mineral content and lower sodium content compared with pure salt.

• Furikake is a dry blend mainly intended to be sprinkled over rice. It is made with 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 varieties to suit everyone's tastes and preferences.
• Shichimi togarashi, or "seven-spice blend", is a spicy powder used to enhance dishes such as soups, udon noodles, and grilled meats. It generally contains red chili pepper, sesame seeds, orange zest, nori, ginger, and sometimes sansho (Japanese pepper). Unlike furikake, which enriches a dish with umami flavors, shichimi togarashi adds spice and heat.

Furikake is a dry Japanese seasoning to sprinkle over rice. It generally consists of 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. Vegetarian or vegan recipes are available, without fish or additives. Each blend offers a balance of umami flavor, crunch, and briny aroma, perfect for enhancing your everyday dishes.

Yes, there are vegetarian and even vegan furikake varieties, with no fish or dried bonito. These versions use only sesame seeds, seaweed (nori or wakame), shiso, ume plum, dehydrated vegetables, or yuzu to offer a rich umami flavor without any animal-derived ingredients. It’s an ideal alternative for serving with rice, salads, or noodles while following a vegetarian or fish-free diet.

To get started with furikake, we recommend beginning with the classic varieties that combine balance and gentle flavors. Traditional furikake with black and white sesame is an excellent choice because it is easy to use, adds a pleasant crunch, and has a delicate flavor. You can also choose a furikake made with nori (seaweed), which is very popular and offers a lightly briny flavor that pairs perfectly with rice or soups.

If you would like a more original touch, shiso furikake or ume plum furikake can add a tangy, aromatic note that will enhance your dishes while remaining accessible to beginners.