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 families keep a few variations in their kitchen cabinet and use it to season their rice, vegetables, and fish.
How to Use Furikake
Rice
The simple, original way to use furikake: just sprinkle it on top. This could include adding it to plain rice in onigiris (Japanese rice balls), or rice bowls such as poke bowls, vegetable bowls, and even curry.
Vegetable seasoning
This is my favorite way to use furikake — to season my vegetables. I have about five different kinds of furikake on hand at all times, and it allows me to have my favorite vegetables in a variety of flavors so I’m never bored by them.
