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Furikake is a dry Japanese condiment made from salt, sugar, seaweed, sesame seeds, and dried fish. It is commonly used to flavor rice and can be found in Japanese kitchens and restaurants. It is often used as a topping for onigiri and chirashi. Furikake can be stored in a salt cellar-like container.
Furikake is a Japanese condiment that is used to flavor rice in a number of Japanese dishes. It is a dry condiment made from salt, sugar, dried and chopped seaweed, sesame seeds and small pieces of dried fish. The most predominant flavors in furikake are usually fish and seaweed. There are several variations of this recipe that introduce other ingredients from the sea to improve the flavor of the fish in the sauce. For example, some furikake mixes incorporate katsuobushi, which is a kind of dried tuna that is shaved into flakes.
This condiment has been described as the salt and pepper of Japan. It is common to find furikake in Japanese home kitchens and on tables in Japanese restaurants. It is less common in the West, but can be found in Asian grocery stores and some grocery stores that have a well-stocked ethnic foods section. For those interested in using furikake in their home cooking, but can’t find a nearby retailer that sells it, the seasoning can be ordered from various online retailers. Furikake is safe to ship because it is a dry condiment with a relatively long shelf life.
There are many uses of furkikake in Japanese cooking, but one of the most common is as a topping for onigiri, which are rice balls that are stuffed with savory or pickled fillings and then wrapped in seaweed. It is also common for furikake to be used in chirashi, which is a dish of raw fish layered over sushi rice. Furikake is often sprinkled over the rice before adding the fish. The condiment is also often used to flavor rice which is simply served as a side dish.
Furikake can be stored in a dish that closely resembles a salt cellar in size and shape. When kept in this form, the vessel that holds it usually has a lid to keep the condiment fresh and protect it from moisture. To serve the dressing from this type of container, a very small spoon or spatula is used. This utensil is very similar to the salt spoons that are used to scoop salt from a salt cellar.
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