What exactly is furikake?
. The repurposed ingredients were chopped into small pieces and simmered in soy sauce, mirin, and sake until they became flaky and dry enough to sprinkle on rice. Other times they never turned sprinkle-able and we enjoyed them as tsukudani, moist sweet-savory pickles often eaten with plain rice or used as an onigiri filling.Furikake has come a long way since I was a child growing up in Japan in the ‘60s.
Modern furikakes come in a variety of combinations. While the classic gomashio, shiso, and katsuobushi still stand, you’ll also find furikakes with newer additions like dehydrated egg, wasabi, nori, sardines, cod roe, umeboshi, meat, , curry powder, and other spices. And thanks to industrial dehydrators, they’re also drier, crispier, and longer-lasting than those homemade versions I grew up with.Furikake is versatile and doesn’t need to be saved for special meals or even reserved for Japanese dishes—it can become a daily seasoning like salt or pepper if you wish.
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