The Japanese Seasoning You'll Want to Sprinkle on Everything

January  5, 2016

Furikake, the savory and salty Japanese seasonings for sprinkling on rice, merits an entire section even in Manhattan’s tiniest Japanese markets.

And if you’ve tasted one, you understand why: Furikake enlivens a plain bowl of rice: Add some mayo and a fried egg and you can call it a meal. I relied heavily on furikake when I lived in a dorm room with just a rice cooker for making dinner.

Furikake tastes good on almost any savory food you can imagine; you’ll find yourself shaking it onto salad, popcorn, and soup.

Photo by Melissa Goodwin

Since a whole industry seems to exist around furikake, you’d think it must be tricky to make at home; in fact, it’s a simple as mixing together ingredients and putting them in a jar.

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When you compose your own mix, you get to control what’s in it, and put in as much or as little each ingredient as you like. Most of the store-bought furikake contain M.S.G; even if health concerns surrounding M.S.G. have been disproven, I still consider it cheating to use it: The key ingredients of furikake are already intensely umami—they don’t need a synthetic boost, just a pinch of salt and sugar.

Photo by Melissa Goodwin

The simplest versions of furikake include as few as two ingredients, usually dried fish and seaweed. That might sound like a very fishy flavor, but it’s more salty and umami (think miso soup, not canned sardines).

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Top Comment:
“Now, I can be a Furikake pro--give anything you want a few stripes of Kewpie and add the Furikake. Really, this sounds like a match made in umami paradise.”
— Threemoons

You’ll see mixtures with bits of dried egg, shrimp, salmon roe, shiso, wasabi, and, in Hokkaido, even buttered potato (I doubt that last one is natural). They come in jars for shaking into your bowl and in packets that are meant to be mixed with rice for omusubi (rice balls).

Making up your own furikake recipe is fun. If you can go to a Japanese grocery store, walk the aisles looking for anything dried and savory that might be good on rice. Take a peek in your cupboards for inspiration, too; if you want to add crushed Corn Flakes or smoked salt, go for it. If you have a freeze-dryer, go wild! And if you’re not shy about using a pinch of M.S.G., get it in its purest form by seeking out Ajinomoto brand at the Japanese market.

Photo by Melissa Goodwin

For me, the point of making my own furikake is to choose natural ingredients with clear flavors. My basic recipe starts with sesame seeds, katsuobushi (bonito flakes), and toasted nori seaweed. You can use flavored nori to add the flavors of soy sauce or teriyaki. You can also used pre-flaked nori, but I prefer sheets like you would use for sushi.

If I can find tiny dried anchovies or shrimp, I’ll add those too; I especially like shrimp for the pretty color they add. I season mine liberally with salt and sugar, but if you use flavored nori, you may want to back off on the salt.

Here’s a recipe to get you started:

In a dry frying pan over high heat, toast the sesame seeds, constantly shaking the pan, until they smell toasty, about 1 minute.

Immediately transfer them to a bowl so they don’t continue cooking. If your nori is not crisp enough to crumble easily, you can toast it for about 30 seconds by waving it over a gas flame, or placing it under a broiler. Be careful not to burn it!

Crumble the nori into the bowl with the sesame seeds. Crumble the bonito flakes into the bowl with the sesame seeds and nori. Add the tiny dried shrimp and anchovies, if using.

Season the mixture with salt and sugar, and mix thoroughly. Transfer it to an airtight jar. This will keep indefinitely, but the flavor is best in the first month or two.

Photo by Melissa Goodwin

What do you put in your furikake? Tell us in the comments!

See what other Food52 readers are saying.

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Hannah Kirshner is author of Water, Wood, and Wild Things.  She is a writer, artist, and food stylist whose work has appeared in The New York Times, Vogue, Saveur, Taste, Food52, Roads & Kingdoms, and Atlas Obscura, among others. Trained at the Rhode Island School of Design, Kirshner grew up on a small farm outside Seattle and divides her time between Brooklyn and rural Japan.


Mary May 5, 2020
Is it possible to make a vegan version of furikake that still resembles the traditional?
Chris January 10, 2017
Is this something you could put in a grinder to give the intenseness some longevity?
Mark B. May 14, 2016
This is awesome. I went out and bought the ingredients this morning and now having it for dinner. Rice with furikake and Kewpie mayo!
Zuzanna K. May 14, 2016
Is there any chance not to use sugar in this seasoning? I have put away sugar and all sweetening products from my diet and I don't want to start eating them ever again.
Mari P. May 14, 2016
EW - Kewpie on gohan? Hawaiians have always had a different take on Nihonshoku but wow, ew. Too much going on there.
Threemoons January 24, 2016
Ooooh boy, just got the order of Kewpie Japanese Mayo that I put in on Amazon. Now, I can be a Furikake pro--give anything you want a few stripes of Kewpie and add the Furikake. Really, this sounds like a match made in umami paradise.
Marlene K. January 13, 2016
Hot buttered popcorn sprinkled with Furikake and arare (mochi crunch or rice crackers with soy sauce flavor) is a classic snack in Hawaii known as hurricane popcorn. The movie theaters even sell a packet to make your own.
Lesliepbg January 13, 2016
I thought MSG was naturally derived. Although some people state they are sensitive to it, it comes from natural sources:
Threemoons January 6, 2016
Totally a teeny dried anchovies thing. Also some puffed quinoia if I can manage it; I love the texture. I have to remember to pick up supplies for this on my next Asian grocery run! Black seaweed bits are also good in this.
Anne's K. January 6, 2016
I love furikake but I never thought of pairing it with mayo on my rice! Brilliant idea, yum!
Suzanne January 5, 2016
I'm definitely making this!