A Simple Solution to Making Your Meals More Flavorful, Colorful, and Nutritious
What is furikake?
Furikake is a Japanese seasoning, often used on top of rice, cooked vegetables, or fish. It is traditionally made of dried fish (most often bonito), dried seaweed, sesame seeds, salt, and a bit of sugar.
Hundreds of different versions exist, including variations using salmon flakes, shiso herbs, dried vegetables, kombu and hijiki seaweed, wasabi, dried miso, peppers, or cured egg bits.
Furikake was first invented by a Japanese pharmacist named Suekichi Yoshimaru during the Taisho period, roughly 1912 to 1926. To address calcium deficits in his patients, he developed a powdered mixture of fish bones, roasted sesame seeds, poppy seeds, and seaweed. He named the product “Gohan no Tomo,” which translates to “friend of rice.”
Furikake did not gain widespread popularity until about 1948, however. Following World War II, many Japanese people were struggling with malnourishment, and so Nissin Foods began manufacturing the seasoning on a large scale. It was used as a way to add calcium and protein to rice-based meals in a simple and accessible way — by just sprinkling it on top.
By the time Japan recovered from the economic downturn of the war, furikake was a household staple. Today, most…
