Furikake (振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment[1] sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.[2][3] Other ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso and vegetables are often added to the mix.[3]
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring and may be spicy and/or sweet. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri).
^Japanese Furikake (Rice Seasoning) Archived 25 August 2011 at the Wayback Machine. Japanese Kitchen. Accessed 28 October 2009.
^Mouritsen, Ole G. (2009). Sushi food for the eye, the body & the soul (2nd ed.). New York: Springer. p. 113. ISBN 978-1441906182.
^ abAmbrose, Amber (12 April 2010). "Random Ingredient of the Week: Furikake". Houston Press. Retrieved 22 November 2015.
Furikake (振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri....
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smaller pieces and seasoned with salt or other seasonings such as wasabi or furikake. Norisenbei is a popular snack in Japan and is often sold in convenience...
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