05/29/2020
I’m a big fan of furikake. I used it, purchased from international grocery stores, for years without knowing its Japanese name. I just called it Japanese rice seasoning. I have used it, however, in many ways, especially sprinkled over fish filets and in salads and soups made with rice noodles. Note the photo (which I apologize for; concoction tasted better than it looks here). The other night I had about six ounces of a side of salmon left in the fridge and cut it into inch squares and slathered them with a curry glaze before smoking/cooking them on the grill. Got the pieces firm and caramelized at the edges. Served the hunks of salmon over rice and snow peas and scallions (plus some slivers of seaweed) in a bowl with green tea and bonito broth. On top of that I sprinkled furikake. This mixture, in my experience, usually includes sesame seeds, seaweed, dried leafy veggies such as spinach, egg yolk powder, corn/potato starch, soy sauce powder and rice wine powder. The two kinds shown in the photo are anchored by bonito and dried shrimp. A very nutritious addition to rice! Yes, it’s a bit expensive, but worth it. A little goes a long way. I have also made my own, using most of the ingredients above dried in a slow oven. Wine? Maybe sake is best, but I like champagne or unoaked chard with most furikake dishes.
