INFO

Furikake means "sprinkle". Furikake was created in Kyushu, south-west of Japan's main islands as a food supplement. Now it is a popular condiment in every Japanese family kitchens along with soy sauce. It is a salt & pepper of Japan. This nutritional crunchy, salty, nutty, earthy, briny condiment that tastes slightly of seafood is a great all-purpose seasoning for rice, seafood, snacks.

Furikake originally made from dried fish, seaweed and sesame. Since then, recipes have evolved over the decades. Our Vegan furikake is complex and full of textures with layers and layers of flavours including ume shiso, dry miso, orange peel and aonori, with a hint of heat and a bit of sing from green Sichuan peppers. Here we dry our orange peels, salted shiso leaves and miso, and toast our seaweed and seeds.

All ingredients are blended in house.

How to use:
Japanese sprinkle it on rice, cooked & cold rice, vegetables, and fish, or used as an ingredient in onigiri. Great with ramen, We like it on our eggs or sprinkled on top of salads, giving that extra sexy crunch. We have also seen it being added to fried chicken. If you're a fan of avocado on toast you could try adding a dash of furikake, it'll blow you away. Sprinkle over rice, vegetables, fish or salads, we love to roll sushi rice balls and thoroughly coat them with furikake, serve them with a little side of pickled ginger and some wasabi.