Furikake is thought to have originated in early 1900’s Japan after a pharmacist was tasked with developing a seasoning that could enhance flavour of simple foods but also act to ward off calcium deficiency in the local population. This creation quickly became a resounding success and is now a staple in Japanese home pantries that adds depth and umami to a wide variety of dishes. This versatile condiment typically consists of a blend of dried fish, seaweed, sesame seeds, salt, sugar, and other flavorings, all combined into a powder or sprinkle form. While "furikake" itself refers to the act of sprinkling or scattering, it is also the name of the seasoning that has become a staple in Japanese cuisine. It serves both as a way to enhance the flavour of food and as a garnish, elevating the dining experience with its bold and distinctive taste.
Australian Furikake vs Japanse Furikake
I think it’s fair to say that Australian Furikakes are generally more savoury than their Japanese counterparts and very often vegan / fish free. We worked with two particularly talented local chefs to help us formulate our recipe (Steve Rogers and more recently Simone Watts) and we love its savoury crunch and versatility across so many different dishes.
Our Furikake recipe consists of roasted white sesame seeds, ground Victroian kelp, black sesame seeds, miso powder, ground pumpkin seeds and a small amount of raw sugar. Note some Furikake recipes are light-on with seaweed, ours is not one of those. Some furikakes also have a citrus element but we found this to be a polarising addition and so deleted lemon myrtle from our recipe.
Uses for Furikake
Although Furikake was mainly sprinkled on cooked rice traditionally, it was so many more delciious applications and there really are no rules. But here’s an overview of ways you could cosider using it:
Beyond rice, furikake has many other culinary applications:
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Noodles: Furikake can be sprinkled over noodle dishes like soba, udon, or ramen to add extra flavor complexity. Its versatility makes it a great accompaniment to both hot and cold noodle dishes.
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Vegetables: Furikake can be used to season grilled or steamed vegetables, providing a burst of umami that enhances the natural flavors of ingredients like broccoli, asparagus, or sweet potatoes.
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Fish and Meat: Furikake works beautifully as a seasoning for grilled or baked fish, particularly white fish or salmon. It also pairs well with chicken or pork, adding a savory kick.
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Snacks and Garnishes: Furikake can be sprinkled over popcorn for a savory snack, used in onigiri (rice balls) for a portable meal, or as a garnish for soups, salads, or even scrambled eggs.
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Creative Dishes: In more recent years, furikake has made its way into fusion cuisine. It can be used to season sushi rolls, mixed into salad dressings, or incorporated into baked goods like furikake-flavored crackers or bread.
So as you may appreciate, Furikake is a super easy way to add flavour and nutritional benefit to a huge variety of foods. Jump in and see where it takes you!
Click here to buy our Furikake or of course you can make your own! We sell G
round Kelp Powder with free shipping that you can use as a base, toast some sesame seeds and let your creative instincts run wild with other additions!
