What Is Furikake
Furikake is a dried and finely chopped seasoning comprising a blend of different ingredients. It is used as a topping or a finishing seasoning and traditionally includes dried fish, some form of seaweed, sugar, sesame seeds, and salt. There are many variations sold and most Japanese people have their favorite.
The History of Furikake
Furikake, unlike some ingredients used in traditional Japanese cooking, is not that old, relatively speaking. It originates from the Taisho era which dates back to around 1926. During that time, many Japanese people lacked sufficient calcium in their diet which consisted mainly of rice, so a pharmacist named Suekichi Yoshimaru created a solution to the problem by drying small fish and grinding them up into a fine powder which was rich in calcium. Because the flavor of ground fish powder was very strong, Yoshimaru added other ingredients such as sesame seeds and seaweed as a balance. Thus, the basis of furikake originated out of a necessity.
In the beginning, the seasoning blend did not have a name. However, it was around 1959 when the National Furikake Association was formed and the term “furikake” became a mainstay. In fact, the word “furikake” comes from the Japanese word “furi”, which means to “scatter”. Furikake was marketed towards the Japanese people and was even included in the diet of Japanese soldiers to ensure proper nutrition.
Slowly but surely, furikake became more popular as different furikake blends were concocted, some including egg and wasabi.
How Furikake Is Used
On Rice:
Today, furikake is used in a multitude of different ways. It is most commonly sprinkled on plain rice as a condiment and it adds texture as well as incredible umami flavor. The next time you are eating some Japanese rice, add some furikake and you will be amazed. Furikake is also commonly added to onigiri which are Japanese rice balls.
In Noodle Dishes:
Furikake is also commonly used in noodle dishes such as ramen, udon, and soba.
On Vegetables:
Furikake can be used on vegetables, both raw and cooked. You can sprinkle it on a salad or on roasted veggies to add another flavor dimension.
In Stews and Soup Dishes:
A small dash of furikake in a finished stew or soup adds some zing and additional flavor. You can add it to miso soup or into Japanese curries.
Various Other Uses:
Many people get creative and add furikake to poke bowls, avocado toast, popcorn, agedashi tofu or fried tofu, on sandwiches, etc.
Vegan Furikake Seasoning Recipes
Traditional furikake is not vegan, but it is easy to make delicious vegan furikake at home. There are many vegan ingredient options and you can experiment with them to make multiple variations that you like. Below are three vegan furikake recipes that we love, each with its own distinct flavor:
1. Classic Vegan Furikake
Ingredients:
- 1/4 cup dried nori seaweed, finely chopped
- 1/4 cup white sesame seeds, toasted
- 1 tablespoon dried shiitake or any dried mushrooms, finely ground
- 1 tablespoon granulated sugar, or to taste
- 1 teaspoon salt, or to taste
Instructions:
- Toast the Sesame Seeds: In a dry skillet over medium-low heat, toast the sesame seeds until they are golden, about 2 minutes. Stir often so that they do not burn.
- Mix the Ingredients: In a bowl, combine the chopped seaweed, toasted sesame seeds, ground mushrooms, sugar, and salt.
- Store: Transfer the mixture to an airtight container. Store in a cool, dry place for up to 1 month.
2. Spicy Vegan Furikake
Ingredients:
- 1/4 cup dried nori seaweed, finely chopped
- 1/4 cup white sesame seeds, toasted
- 1 tablespoon ground dried chili flakes, or vary amount according to taste
- 1 tablespoon granulated sugar, or to taste
- 1 teaspoon salt, or to taste
Instructions:
- Toast the Sesame Seeds: Toast the sesame seeds in a dry skillet over medium-low heat until golden.
- Mix the Ingredients: Combine the chopped seaweed, toasted sesame seeds, ground chili flakes, sugar, and salt in a bowl.
- Store: Place the mixture in an airtight container. Keep in a cool, dry place for up to 1 month.
3. Citrus Vegan Furikake
Ingredients:
- 1/4 cup dried nori seaweed, finely chopped
- 1/4 cup white sesame seeds, toasted
- 1 tablespoon dried lemon or lime zest, finely chopped
- 1 tablespoon dried parsley or chives
- 1 tablespoon granulated sugar, or to taste
- 1 teaspoon salt, or to taste
Instructions:
- Toast the Sesame Seeds: Toast the sesame seeds in a dry skillet over medium-low heat until golden.
- Mix the Ingredients: In a bowl, mix the chopped seaweed, toasted sesame seeds, dried lemon zest or lime zest, dried parsley or chives, sugar, and salt.
- Store: Transfer to an airtight container and store in a cool, dry place for up to 1 month.
Optional Vegan Furikake Ingredients:
Black sesame seeds
Wasabi powder
Dried kombu
Dried wakame seaweed
Dulse flakes
Matcha powder
Onion flakes
Dried green onion
Sundried tomatoes or tomato powder
Togarashi
Miso powder
Instant vegan bullion
Enjoy your home-made furikake!