Furikake (振り掛け / ふりかけ?) is a dry Japanese condiment[1] meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi(sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), salmon, shiso, egg, powdered miso, vegetables, etc. are often added to the mix.
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods for onigiri, or rice balls.
Outside Japan, furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets.- Wikipedia.
Anyway this japanese seasoning was introduced to me when Aunty Jane made japanese rice balls for both Freda and I to munch on before we went for an evening mass at Christ the King church. It tasted so good that my mom always bought them whenever she makes a trip down to the supermarket.
It goes super well with rice!
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