Furikake

Furikake is a Japanese seasoning designed to be sprinkled over cooked rice and other dishes. It typically combines dried fish flakes such as bonito (katsuobushi) or salmon with toasted sesame seeds and finely chopped seaweed, often along with salt and a touch of sugar. Variants may include dried egg, mushrooms, or chili powder, and some use different base ingredients to create sweet, savory, or umami flavors.

There is a wide range of varieties, reflecting regional tastes and brand formulations. Common forms feature nori (seaweed) fragments, sesame, and fish-based flakes, while vegetarian or vegan versions may emphasize seaweed, sesame, and vegetable-derived seasonings. Additional seasonings such as soy sauce, miso, or dried bonito powder can alter the flavor profile. Texture can vary from crumbly to flakey.

Furikake is typically used to season plain steamed rice, but it is also popular onigiri (rice balls), poke bowls, salads, and noodle dishes. It provides flavor, aroma, and texture, and can serve as a quick, shelf-stable accent in lunch boxes and home cooks’ pantries.

The name furikake derives from Japanese terms meaning to sprinkle or dust on top. Its use spread widely in Japan in the 20th century, and it has since become a common, commercially produced seasoning. While most varieties contain fish or fish-derived ingredients, many vegetarian options are available. Storage should be in a cool, dry place; after opening, keep sealed to prevent moisture ingress.