Furikake (振り掛け / ふりかけ) is a dry Japanese condiment[1] meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, shiso, egg, powdered miso, vegetables, etc. are often added to the mix.
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods for onigiri, or rice balls.
Outside Japan furikake can be found in most Asian groceries, near the katsuobushi; or in the ethnic food aisle of some major supermarkets.
See also
- Gomashio—a type of furikake mostly consisting of cooked black sesame seeds and sea salt crystals.
- Shichimi
- Ochazuke—like furikake, ochazuke goes on rice, but the rice is soaked in green tea.
References
- ^ Japanese Furikake (Rice Seasoning). Japanese Kitchen. Accessed 28 October 2009.
 |
This condiment-related article is a stub. You can help Wikipedia by expanding it. |
 |
This Japanese cuisine-related article is a stub. You can help Wikipedia by expanding it. |
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
