Furikake (ふりかけ) is a nutty, crunchy, umami-packed Japanese blend used to season rice. Although it’s referred to as a rice seasoning, furikake is literally the salt and pepper of the Japanese kitchen. It is so versatile that you can use the seasoning to instantly perk up any bland dishes.
What is Furikake?
Furikake (literally “sprinkle”) is a flaky or powered Japanese seasoning consisting of sesame seeds, seaweed, and dried seafood, meat, or vegetable. You may be familiar with the commercial variety in bottles or individual packets for kids and adults. Even Trader Joe’s has their own version of Nori Komi Furikake Seasoning!
The commercial variety contains a mixture of bonito flakes, toasted sesame seeds, nori seaweed, sugar, and salt. Some include salmon flakes, dried baby shrimp, shiso, egg, wasabi, and vegetables.
Furikake History
It goes back to the 12th century when there are records of making a salty powdered condiment consisting of dried sea bream, salmon, and shark. The current iteration was invented in the early 20th century as a nutritional supplement. It contained ground fish bones and poppy seeds to address the calcium and nutrient deficiency among the population.
How to Make Homemade Furikake
Ingredients You’ll Need
- Katsuobushi (dried bonito flakes) – You can buy it from Japanese/Asian grocery stores or online. This store carries good-quality Hana Katsuo here (ships internationally).
- Aonori (dried green seaweed) – You can buy it online here.
- Roasted sesame seeds – White and black sesame seeds taste differently, so use both!
- Nori (dried seaweed)
- Seasonings: soy sauce, mirin, sugar, salt, and sesame oil
💡 Tip: If you have reserved kombu and katsuobushi from making dashi or mentsuyu noodle soup base, you can repurpose them in this recipe! Read the details below.
Overview: Cooking Steps
This homemade furikake is really easy to make!
- Cook all the ingredients and seasonings in a frying pan until they are dry and separated.
- Let cool completely.
- Add nori seaweed and transfer to an airtight container.
Repurposing Spent Katsuobushi and Kombu
Whenever you make dashi (Japanese soup stock) from scratch, you are always left with spent kombu or katsuobushi, or usually both if you make Awase Dashi (a combination of kombu and katsuo dashi).
The best way to repurpose these spent ingredients is to make homemade furikake.
Another bonus is that you don’t have to use them right away. You can reserve spent kombu and katsuobushi in an airtight container and store it in the refrigerator for a week or in the freezer for up to a month, until you’re ready to make furikake.
Take out the portion you need and cut them into small pieces and cook in the pan with the rest of ingredients.
FAQs
Why do we need to cook the ingredients? Can we just mix everything?
There are two reasons why we cook all the ingredients and season them in a frying pan.
- Dry ingredients absorb all the delicious wet seasonings (soy sauce and mirin), and then become dry. So the ingredients will be flavored.
- If you don’t cook the mixture, loose dry seasonings such as sugar and salt will sink at the bottom of the container and you will end up with a flavorless furikake.
How long does it last?
If you include a Food Safe Silica Gel Desiccant Packet in your airtight container, you can keep the homemade furikake for 1-2 months at room temperature!
Without it, the nori and katsuobushi will start to get stale, so consume the homemade furikake within 2 weeks.
Creative Ways to Enjoy Furikake
Rich in calcium, iodine, and iron, this homemade furikake is a healthy way to season your Japanese dishes!
Furikake is absolutely wonderful on just a simple bowl of rice, porridge, or udon noodles. It’s also perfect for seasoning onigiri (Japanese rice balls), soba noodle salad, grilled salmon, or rice crackers. But don’t stop there, furikake is so versatile that I love to get creative and sprinkle it on these as well:
- Avocado – this is my favorite. Keep it simple and halve the avocado and season it with furikake as an afternoon snack. For a savory breakfast, smear your toasted bread with mashed avocado before you give it a good sprinkle of furikake. It’s a Japanese-twist on avocado toast.
- Egg – you can totally replace salt and pepper with furikake on a fried egg or soft-boiled egg when you want something more punchy.
- Popcorn – planning on binge-watching Japanese shows on Netflix or a Japanese movie night? Flavor your homemade popcorn with furikake to keep to the theme.
- Pasta – oh yes, you can top furikake on Mentaiko Pasta, cacio e pepe pasta, or any simple creamy pasta.
- Furikake Chex Mix – This is one of our family’s holiday edible treats!
A Great Holiday Gift
If you make a big batch, you can even freeze the seasoning for a month. Furikake makes a great holiday gift. Just pack the Japanese seasoning in a cute little glass jar to surprise your foodie friends and family!
Make sure to add a Food Safe Silica Gel Desiccant Packet for each jar, so your friends and family can enjoy it for 1-2 months!
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Furikake Recipe
Ingredients
- ⅓ oz katsuobushi (dried bonito flakes) (5 packets, 2 g each; or ½ oz (15 g) reserved katsuobushi, see Notes; skip for vegan)
- ½ oz reserved kombu (optional; see Notes)
- 1 Tbsp aonori seaweed (plus more, to taste)
- 3 Tbsp toasted white sesame seeds
- 1 Tbsp toasted black sesame seeds
- ½ sheet nori seaweed
For the Seasonings
- 1 tsp soy sauce
- 1 tsp mirin
- 1 tsp sugar (plus more, to taste)
- ½ tsp Diamond Crystal kosher salt (plus more, to taste)
- ½ tsp toasted sesame oil
Instructions
Before You Start
To Prepare the Reserved Katsuobushi and Kombu (If Using)
- Drain ½ oz (15 g) reserved katsuobushi. Cut it into small pieces.
- Slice ½ oz reserved kombu into thin strips. Cut the strips into small pieces.
To Cook the Furikake
- Add ⅓ oz katsuobushi (dried bonito flakes) or the reserved katsuobushi, 1 Tbsp aonori seaweed, and the reserved kombu to an ungreased frying pan. Add 1 tsp soy sauce, 1 tsp mirin, 1 tsp sugar, ½ tsp Diamond Crystal kosher salt, and ½ tsp toasted sesame oil. Mix until combined.
- Cook over medium-low heat, stirring constantly with a spatula, until the katsuobushi is dry and flaky, about 3–4 minutes.Nami's Tip: Reserved katsuobushi holds more moisture and takes 5–7 minutes. Cooking allows the ingredients to absorb the seasonings. If you don't cook it, the sugar and salt will sink to the bottom of the jar.
- Reduce the heat to low. Add 3 Tbsp toasted white sesame seeds and 1 Tbsp toasted black sesame seeds. Cook, stirring frequently, until fragrant, about 1 minute.
- Spread the furikake on a baking sheet lined with parchment paper. Let it cool completely.
To Add the Nori
- Cut ½ sheet nori seaweed into thin strips. Cut the strips into ⅛-inch (3-mm) squares.
- Add it to the cooled furikake and mix.
- Taste the furikake. Add more salt or sugar, if needed.Nami's Tip: I added 1 tsp more aonori seaweed for extra color and taste.
To Serve
- Sprinkle it on steamed rice, Onigiri, Avocado Toast, Mentaiko Pasta, Yaki Udon, popcorn, or Furikake Chex Mix.
To Store
- Place a food-safe silica gel desiccant packet (optional) in an airtight glass jar. Add the furikake and close the lid.
- If using a desiccant packet, store the furikake at room temperature for 1–2 months. If not, store it in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
Notes
- Katsuobushi: Use ½ oz (15 g) reserved katsuobushi from making dashi or mentsuyu noodle soup base. To save it for later, store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
- Kombu: Use ½ oz (15 g) reserved kombu from making dashi or mentsuyu. Keep it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Nutrition
Did you make this recipe?
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Editor’s Note: This post was originally published in July 2013. It has been republished on November 27, 2022, with the revised recipe, new images, and updated content with more information.