Furikake

Furikake is a delightful dry Japanese seasoning often sprinkled on cooked rice, vegetables, and fish. It's also a key ingredient in onigiri, the savory rice balls. The classic mix typically includes dried fish, sesame seeds, chopped seaweed, sugar, salt, and a touch of monosodium glutamate (MSG). Additionally, you might find variations with ingredients like katsuobushi (dried bonito flakes), freeze-dried salmon bits, shiso leaves (a type of herb), egg, powdered miso, and an array of vegetables. Characterized by its colorful, flaky appearance, furikake can provide either a seafood or spicy flavor. It's a staple in Japanese cuisine, perfect for pickling foods and enhancing the taste of rice balls.

The story of furikake begins in the Taishō period (1912-1926) when a pharmacist named Suekichi Yoshimaru created "Gohan no Tomo" to help people increase their calcium intake. Around the same time, Seiichirō Kai introduced "Kore Wa Umai" which quickly became popular, especially among the working class. Fast forward to 1948, and Nissin Foods began mass-producing furikake to combat malnutrition, emphasizing its protein and calcium benefits. By 1959, the term "furikake" had gained widespread recognition, thanks to efforts by the National Furikake Association, leading to the emergence of varieties such as salmon and sesame-and-salt furikake.

Furikake’s charm has crossed borders, particularly to the US, where it's used to season fish dishes, salads, and even snacks. It can be easily found in Asian grocery stores or in the ethnic food sections of major supermarkets.