Furikake (Japanese Seasoning) (2024)

FAQs

What is furikake seasoning made of? ›

Furikake (振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.

Salt + Sesame Seeds + Nori.

I did a bit of research and I believe the claim may come from California Prop 65 which requires warning labels on anything that may contain harmful ingredients. Seaweed contains lead so this product probably does contain some lead but just trace amounts and not enough to cause harm.

As you can see from its origin story, furikake is high in many vital nutrients. As previously mentioned, that includes calcium, but it's also high in protein, iodine, iron, and other minerals. Considering the combination of health benefits and depth of flavor, it's easy to see why furikake is so popular!

Noritama Furikake – This popular variety includes dried nori seaweed, dehydrated egg, and sesame seeds seasoned with soy, sugar, and artificial preservatives. It has a savory and slightly sweet flavor and is often used as a topping for rice dishes.

These days furikake is, broadly speaking, a mixture of sesame seeds, seaweeds, herbs, fish flakes, and salt that derives its name from the Japanese term for sprinkles. It's commonly served on bowls of steamed rice and pressed into rice-based snacks like onigiri for another layer of flavor, texture, and nourishment.

As such, the most well-known and accepted way of using furikake is to tear open a sachet and sprinkle it over a serving of rice, whether that be hot, steamed rice fresh from the rice cooker/saucepan, cold rice from the night before, or rice that is going into a bento box for lunch.

Most of the store-bought furikake contain M.S.G; even if health concerns surrounding M.S.G. have been disproven, I still consider it cheating to use it: The key ingredients of furikake are already intensely umami—they don't need a synthetic boost, just a pinch of salt and sugar.

Many people choose to use furikake on a healthy ramen, and that's for a reason. It has a distinct seaweed taste which many associate with healthier food. It's also crunchy and salty, meshing with a lovely nutty taste that comes from the inclusion of the sesame seeds.

Checking furikake freshness can be tricky because it doesn't spoil in the typical sense. However, its quality deteriorates. You need to look for signs like color fading, dull aroma, and decreased flavor intensity. If it has absorbed moisture and clumps together or develops an off odor, it's time to toss it out.

What does furikake mean in English? ›

The Japanese word furikake comes from the verb furikakeru, which, translated into English, means to sprinkle. This name perfectly defines the purpose of this dry seasoning, which is sprinkled directly on dishes as a spice, especially on white rice, but also on stews, soups, fish and pasta.

With a dusting of flakey furikake, a deep category of condiments found in Japanese grocery stores, you can add umami to just about any savory creation. Furikake means "to sprinkle" in Japanese—but how large a shake is open to interpretation. "Furikake is a versatile Japanese seasoning that's full of flavor and texture.

The latter is commonly used when making onigiri rice balls for bento box lunches, as the mixed rice remains tasty even after the rice cools down. Furikake are further categorized into dry types, which have a long shelf-life, and soft, moist varieties, which typically require refrigeration after opening.

This kind of rice ball is easy to make and delicious, perfect for eating with other dishes in a bento (Japanese lunch box) or enjoying it alone.

Furikake is a savory Japanese seasoning blend that typically contains dried fish (or other protein), sesame seeds, dried seaweed flakes, sugar and soy sauce.

While furikake does typically contain dried fish and nori seaweed, its taste isn't overwhelmingly fishy. Instead, expect more of a salty, umami flavor (think miso soup rather than canned sardines). So if you're not into strong fish flavors, you might still find furikake a welcome addition to your pantry.

Most of the store-bought furikake contain M.S.G; even if health concerns surrounding M.S.G. have been disproven, I still consider it cheating to use it: The key ingredients of furikake are already intensely umami—they don't need a synthetic boost, just a pinch of salt and sugar.

Togarashi is spicy and has a strong citrus flavor, while Furikake is savory and has a slightly sweet taste. The ingredients in each seasoning are also different, with Togarashi containing red pepper flakes and ginger, while Furikake contains dried fish and seaweed.