If you've ever had a bowl of rice in Japan, there's a good chance it came with a shaker of furikake on the side. Furikake is a dry, savory seasoning made to be sprinkled over food, adding crunch, salt and deep umami in a single pinch.
Where furikake comes from
Furikake has been a pantry staple in Japanese homes for generations. It was traditionally made to make plain rice more exciting and nourishing. Classic blends often include toasted sesame seeds, seaweed, salt and a savory element such as dried fish or egg.
What goes into Seisomi furikake
We keep the spirit of the classic and build it for the way people eat today. Our blends start with roasted white and black sesame, Celtic sea salt and organic wild Atlantic nori. Our Essential Furikake gets its rich, balanced umami from sake kasu, the rice lees left over from sake brewing, which we make in-house. Our Slightly Spicy Furikake adds mild gochugaru, organic garlic and smoked paprika for a gentle, lingering warmth.
Just as important is what we leave out: no cane sugar, no added MSG, no corn syrup, no preservatives and no unnecessary fillers.
How to use it
Rice is only the beginning. Furikake is at its best anywhere a dish needs a little salt, texture and savoriness: eggs, avocado toast, roasted vegetables, grain bowls, grilled meats, popcorn and even tinned fish. Sprinkle it on just before serving so the sesame and nori stay crisp.
Ready to try it? Shop our furikake or browse our recipes for ideas.
