Furikake - Batch #03 - Vegan Kimchi


Furikake - Batch #03 - Vegan Kimchi


Furikake is an umami packed sprinkle that is traditionally sprinkled on rice. It originated in Japan but is now popular everywhere! It’s versatile as it can sprinkled on rice or salads or grilled fish or soup or just about anywhere! Often made with kastuboshi (dried bonito), I’ve opted for a vegan option with this one!

My last furikake sold out within a week and so I knew I had to make another! So welcome my kimchi furikake! This one is made using dehydrated homemade kimchi. I then added the most delectable seaweeds I could find - a Japanese kombu and a Korean gamtae imported by Table181 as well as an Australian harvested wakame from South Australia. You’ll also find some toasted nori as well! There are black and white sesame seeds as well as a little kick from some green garlic powder. Sugar and salt round it out with ground dried shiitake for that extra umami hit.


Dehydrated Kimchi (cabbage, spring onion, ginger, garlic, salt, red pepper flakes, sugar, seaweed powder - all locally sourced)

Black & White Sesame Seeds (imported)

Yaki Nori (Japan)

Green Garlic Powder (Longview Garlic, NSW)

Shaved Kombu (japan)

Dried Shiitake powder (Good Grub Hub)

Taki Kombu (Table181, Japan)

Gamtae Toasted Seaweed (Table181, Korea)

Salt (Olssons, SA)

Sugar (CSL, QLD)

Dried Wakame (Dirty Inc, SA)

Serving Suggestions

Try over rice with some miso grilled eggplant. Or it’s great just sprinkled over popcorn! Any noodle salad you make will be made better with a final sprinkle of this furikake. Try roasting cauliflower with sesame oil and then toss with furikake to serve.