Salts and finishing mixes
Furikake
A dry Japanese rice topping of seaweed, sesame and salt, with fish or egg in some versions.
Presented by ClearTrust Free for cooks, makers and the curious.
Furikake means to sprinkle over. It is a dry seasoning shaken on plain rice, onigiri and noodles. Most versions combine nori, toasted sesame, salt and sugar, and some add dried fish, egg or shiso.
What goes in
Parts by volume of the whole spice. The ring shows each part's share.
Made step by step
Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.
Step 1: Toast Toast the sesame seeds until they start to pop. Step 2: Toast Pass the nori over a flame or in a dry pan until crisp. Step 3: Grind Crumble the nori finely by hand. Step 4: Dry Dry the shiso leaf and crumble it. Step 5: Blend Mix all parts with salt and sugar. Step 6: Store Store in a shaker, in a dry place. Finished Furikake, by share.
Origins
It is often said to have developed in the early twentieth century in Japan as a way to add calcium and flavour to rice. Today supermarkets in Japan sell dozens of kinds, and cooks also make it at home.
Making it
Nori is toasted and crumbled, sesame is toasted, and these are mixed with salt and sugar. Katsuobushi, dried bonito shavings, or dried shiso are optional.
Where it is used
The spices in it
Also part of it, and being written: Perilla (Shiso.), Nori (Seaweed.).
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Sources and further reading
Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.