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 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 wasabi flavoured sesame seed for a little kick to the mix. Sugar and salt round it out with ground dried togarashi chillies from Living Earth Farm. This mix is sure to add that special umami bomb to any of your Asian inspired cooking.
Wasabi Sesame seeds (The Good Grub Hub, Australia)
Dehydrated Yuzu (Food by Fiat, NSW)
Black & White Sesame Seeds (imported)
Kombu (Table181, Japan)
Dried Togarashi Chillies (Living Earth Farm, NSW)
Gamtae Toasted Seaweed (Table181, Korea)
Salt (Olssons, SA)
Sugar (CSL, QLD)
Dried Wakame (Dirty Inc, SA)
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.