Nori Fume Furikake Rice Seasoning - 1.7 oz by Ajishima Foods

Product Information

Seto Fumi Furikake combines bonito flakes, granules of egg flavor, and seaweed as its primary ingredients, resulting in a delectably sweet and savory blend.

Nori komi furikake is a basic blend made from a base of crushed or sliced nori seaweed blended with sesame seeds, sugar and salt. It’s naturally vegan / vegetarian friendly, too!White sesame seeds: Lightly ground and toasted to release their oil, adding a rich and nutty flavor to the seasoning.

Nori contains EPA (Eicosapentaenoic Acid) which is one of the nutrients that are currently attracting attention for being effective in preventing cancer. There are many kinds of furikake blends, so I'll give you several mix-in options and suggestions that you can try! What is furikake made of?

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Also, it is said that 95% of nori or dried seaweed in Japan has undergone an acid treatment process to remove pathogens that inhibit growth, but this puts a burden on the natural environment and reduces fish catches. So, if you love the earth, choose the nori manufacturers that use eco-friendly way to produce their nori. Both of these furikake variations are offered by Sanjou Shokuhin and provide unique flavor experiences. OPTIONAL: Plunge them into a bowl of cold water and let them sit in it for about minimum 30 min (or longer). Drain the potatoes, rinse them and dry well with a clean kitchen towel (or some paper towels). This process does get the fries crisper but it is a lot of extra effort – scroll up to read SOAKING CUT POTATOES above the photos for a more detailed explanation. Homemade furikake blends are good for a month or less. Store the seasoning blend in a cool, dry place in an airtight container.

Next, add optional flavorings such as bonito flakes, dried herbs (I used dried parsley), and dried chili pepper such as gochugaru or togarashi. Wasabi powder is another option for spicy furikake. Taste and adjust the salt and sugar to your liking. Furikake (ふりかけ – pronounced “foo-ri-ka-keh”) means ‘sprinkle’ and is traditionally used a rice seasoning or “all purpose” seasoning in Japan. As popular as salt and pepper in the West, it’s savoury with a hint of sweetness, and is a great way to add crunch and a delicious umami flavour to your finished meal.Recently a reader asked me how to make it because where she lived, it was nowhere to be found. These days it is pretty accessible in urban areas, easily found at most upscale grocery stores, Asian Markets, and even at Trader Joe’s! I really love this brand of Furikake! But if you, like her, would like to make it yourself, it is easy and doable! Nori can be eaten on its own, though it is typically toasted before doing so. Some people like to flavour their nori during the toasting process, often using soy sauce, sake, mirin, sugar, and seasoning to create ajitsuke-nori. Peel or (if dealing with new potatoes) simply scrub your potatoes well. Cut into 1.25 cm / ½” wide batons. Try to make them as even as possible so that they cook evenly. Freezer is recommended for long-term storage of nori as it will has a longer-lasting preservation of the texture and flavor than when you store it in refrigerator. However, it’s easier to use if it you store it in the refrigerator as you don’t need to unfroze the nori.

Note: General size of one sheet of nori is 19cm x 21cm and about 3g in weight. In Japanese it’s called 1帖 ( ichi-jo). I grow as much of my own food as possible, I don’t buy processed food at all but, it’s getting harder to eat and drink healthily. I’m now seeing banned food additives suddenly being allowed by so called “food safety agencies” even when they know it’s not safe !

Nori in Japanese Cuisine

Delicious topping for so many recipes! Furikake seasoning will instantly enhance any dish. It is so versatile and can be used in many ways- scroll down! Pasta– oh yes, you can top furikake on Mentaiko Pasta,cacio e pepe pasta, or any simple creamy pasta.