Furikake is an all-purpose seasoning that can be added to just about any meal, however, in Japanese cuisine it is specifically used over Onigiri (rice cake), boiled rice, and fish fillets. Our recipes for White Fish Rice Bowl and Salmon with Chile Crisp are perfect candidates for this classic Japanese blend. Once you make it, furikake seasoning will last for so long! Store in a sealed jar or airtight container for 4-6 months. Ways to use Furikake Seasoning Simple Nori Rice Bowl with Tofu, Cucumber, & Avocado : Simple nori rice bowls are subtly infused with the tasty sea vegetable. Embellished with crispy tofu, cucumber, and avocado, it’s like veggie sushi deconstructed.

Nori sheets are available pre-toasted, and less commonly, kizami nori, toasted and shredded for ready use as a condiment. Nori is often added as a garnish to classic ramen noodles or can be shredded and used as a topping for yakisoba Taste Also, it is said that 95% of nori or dried seaweed in Japan has undergone an acid treatment process to remove pathogens that inhibit growth, but this puts a burden on the natural environment and reduces fish catches. So, if you love the earth, choose the nori manufacturers that use eco-friendly way to produce their nori.

This Furikake recipe is so savory and toasty! It’s a Japanese spice blend (or condiment) that is often sprinkled over Japanese Rice. But we’ve been using it on everything from Avocado Toast, to Poke bowls, to Poke Beets, to our Vegan Ramen! Lately, I’ve been sprinkling it over avocado toast and cucumber salads for the best flavor! Furikake tastes briny and tangy. It has an umami flavor from the savory and salty mix of ingredients and also tastes like the sea.

Taste: umami flavor with no strange or fishy smell. Not containing any strange flavors that mixes from other kinds of seaweed. In Japan, Nori Komi Furikake is used in some unique ways. Try sprinkling it over traditional ingredients like natto (fermented soybeans) or tofu for a delightful combination of flavors. The subtle notes of the furikake complement and enhance these beloved Japanese ingredients. Experiment with Fusion Delights Egg– you can totally replace salt and pepper with furikake on afried egg or soft-boiled egg when you want something more punchy. We’re not going to delve into sushi in the roundup that follows, but vegan sushi recipes are plentiful around the web. You can start here:Moreover, the molecules of vitamin C is generally easy to break when heated, but the vitamin C contained in nori has the characteristic of being resistant to heat. Nori also contains vitamin A, B1, and B2. Eating 2 sheets of nori a day will suffice your daily needs of vitamin A, B1, and B2. Storing Tips - I recommend using your furikake blend within a month. Store it in a jar or Tupperware in a cool, dry location. These umami components are found in various foods such as cheese and tomatoes. Among them, nori has all of inosinic acid, guanylic acid, and glutamic acid. Therefore, the umami flavor in nori is great. Many sources said that there is no other natural food like nori.