Furikake

Furikake is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as salmon, shiso, wasabi, soy sauce, or mirin may also be included.

History

Furikake was created in Japan by a pharmacist named Suekichi Yoshimaru, who first developed it as a calcium supplement. In the 1950s, the product was commercialized by a company called Yamasa Kamada, which is still a popular brand of furikake today.

Usage

Furikake is most commonly used as a condiment for Japanese rice, but it can also be used in the preparation of onigiri or rice balls, and as a topping for Japanese noodles and tofu. It is also used in Japanese cuisine to add flavor to sushi, tempura, and other dishes.

Varieties

There are many different varieties of furikake, both commercially produced and homemade. Some popular flavors include salmon, shiso, wasabi, and ume (Japanese plum). There are also varieties made with katsuobushi (dried bonito flakes), nori (seaweed), sesame seeds, and other ingredients.

Health and Nutrition

Furikake is a low-calorie, high-flavor food that can be a good source of calcium, iron, and vitamin B. However, it can also be high in sodium, especially in commercially produced versions. Some brands also contain monosodium glutamate (MSG), which some people may be sensitive to.

Cultural Significance

Furikake is a staple in many Japanese households and is often used in bento boxes, which are single-portion take-out or home-packed meals common in Japanese cuisine. It is also a popular ingredient in Hawaiian cuisine, where it is used in dishes like poke and musubi.

See Also

• Japanese cuisine
• Japanese condiments
• Rice seasoning