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 furikake is made using the dehydrated pulp from my yuzu shrub. I then added the most delectable seaweeds I could find - a Japanese kombu and a Korean laver block seaweed imported by Table181 as well as an Australian harvested wakame from South Australia and dried wild harvest kelp from Mystery Bay in South Coast NSW. There are black and white sesame seeds as well as a wasabi flavoured sesame seed for a little kick to the mix. Sugar and salt round it out. This mix is sure to add that special umami bomb to any of your Asian inspired cooking.
Wasabi & Yuzu Sesame seeds (The Good Grub Hub, Australia)
Dehydrated Yuzu (Epicurean Harvest, NSW)
Black & White Sesame Seeds (imported)
Kombu (Table181, Japan)
Dried Red Chillies (Food By Fiat, NSW)
Dried kelp & black garlic (Mystery Bay Kelp, NSW)
Salt (Olssons, SA)
Sugar (CSL, QLD)
Dried Wakame (Dirty Inc, SA)
**Contains sesame & Soy. Gluten free.
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.