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!
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. I’ve added the traditional bonito flakes to this one for a fishy umami depth of flavour.
This mix is sure to add that special umami bomb to any of your Asian inspired cooking.
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)
Dried Bonito Flakes (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)
Try over rice with some grilled fish. Or it’s great just sprinkled over popcorn! Any noodle salad you make will be made better with a final sprinkle of furikake. Try making an omelette with hot smoked salmon and spring onions and serve with a good sprinkle of this bonito furikake!