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 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 chillies. 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.
Wasabi & Yuzu Sesame seeds (The Good Grub Hub, Australia)
Dehydrated Yuzu (Food by Fiat, NSW)
Black & White Sesame Seeds (imported)
Kombu (Table181, Japan)
Dried ground Chillies (Food by fiat, NSW)
Dried Kelp & Black Garlic (Mystery Bay Kelp, NSW)
Salt (Olssons, SA)
Sugar (CSL, QLD)
Dried Bonito Flakes (Japan)
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!