is a dry Japanese
condimentA condiment is a relish, sauce, or seasoning added to food to impart a particular flavour or to complement the dish. Often pungent in flavour and therefore added in fairly small quantities, popular condiments include salt, pepper, ketchup, mustard, olive oil, vinegar and sugar.Usually applied by...
meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped
seaweedSeaweedSeaweed has antioxidents. Is a loose colloquial term encompassing macroscopic, multicellular, benthic marine algae. The term includes some members of the red, brown and green algae...
, sugar, salt, and
monosodium glutamateMonosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the naturally occurring non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621. Trade names of...
. Other flavorful ingredients such as
katsuobushiis the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna . Katsuobushi and kombu are the main ingredients of dashi, a broth that forms the basis of many soups and sauces in Japanese cuisine...
(sometimes indicated on the package as bonito),
salmonSalmon is the common name for several species of fish of the family Salmonidae. Several other fish in the family are called trout; the difference is often attributed to the migratory life of the salmon as compared to the residential behaviour of trout, a distinction that holds true for the Salmo...
,
shisoPerilla is a genus of annual herb that is a member of the mint family, Lamiaceae. In mild climates the plant reseeds itself. There are both green-leafed and purple-leafed varieties which are generally recognized as separate species by botanists. The leaves resemble stinging nettle leaves, being...
, egg, powdered miso, vegetables, etc. are often added to the mix.
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy.
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is a dry Japanese
condimentA condiment is a relish, sauce, or seasoning added to food to impart a particular flavour or to complement the dish. Often pungent in flavour and therefore added in fairly small quantities, popular condiments include salt, pepper, ketchup, mustard, olive oil, vinegar and sugar.Usually applied by...
meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped
seaweedSeaweedSeaweed has antioxidents. Is a loose colloquial term encompassing macroscopic, multicellular, benthic marine algae. The term includes some members of the red, brown and green algae...
, sugar, salt, and
monosodium glutamateMonosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the naturally occurring non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621. Trade names of...
. Other flavorful ingredients such as
katsuobushiis the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna . Katsuobushi and kombu are the main ingredients of dashi, a broth that forms the basis of many soups and sauces in Japanese cuisine...
(sometimes indicated on the package as bonito),
salmonSalmon is the common name for several species of fish of the family Salmonidae. Several other fish in the family are called trout; the difference is often attributed to the migratory life of the salmon as compared to the residential behaviour of trout, a distinction that holds true for the Salmo...
,
shisoPerilla is a genus of annual herb that is a member of the mint family, Lamiaceae. In mild climates the plant reseeds itself. There are both green-leafed and purple-leafed varieties which are generally recognized as separate species by botanists. The leaves resemble stinging nettle leaves, being...
, egg, powdered miso, vegetables, etc. are often added to the mix.
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in japanese cooking for pickling foods for onigiri, or rice balls.
Outside Japan furikake can be found in most Asian groceries, near the
katsuobushiis the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna . Katsuobushi and kombu are the main ingredients of dashi, a broth that forms the basis of many soups and sauces in Japanese cuisine...
; or in the ethnic food aisle of some major supermarkets.
See also
- Japanese cuisine
The modern term "Japanese cuisine" means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868...
- Gomashio
Gomashio is a dry condiment, similar to furikake, made from unhulled sesame seeds and salt . It is often used in Japanese cuisine, such as a topping for sekihan...
- a type of furikake mostly consisting of cooked black sesame seeds and sea salt crystals.
- Shichimi
Shichimi tÅgarashi or simply shichimi, is a common Japanese spice mixture containing seven ingredients...
- Ochazuke
Chazuke or ochazuke is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice roughly in the same proportion as milk over cereal, usually with savoury toppings....
- like furikake, ochazuke goes on rice, but the rice is soaked in green teaGreen tea is a type of tea made solely with the leaves of Camellia sinensis that has undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the...
.