What Is Furikake? The Japanese Rice Seasoning Explained
If you’ve ever eaten a bowl of rice in Japan and wondered what those little flakes sprinkled on top were, there’s a good chance it was furikake.
Furikake (ふりかけ) is a Japanese seasoning made to sprinkle over cooked rice and other foods. Depending on the variety, it can include seaweed, sesame seeds, bonito, egg, vegetables, seasonings and other ingredients.
There isn’t one standard furikake recipe. Think of furikake as a whole category of Japanese rice seasonings, with flavors ranging from simple and seaweed-forward to savory, sweet, fishy, spicy or extra crunchy.
And while rice is still the classic way to eat it, that little bottle can do quite a bit more.
What is furikake?
Furikake is a dry Japanese seasoning that you shake or sprinkle over food. The name roughly comes from the Japanese verb furikakeru, meaning “to sprinkle over.”
In Japan, furikake is an everyday pantry item. It’s an easy way to add flavor and texture to a plain bowl of rice, especially when you don’t have time to prepare a lot of side dishes.
You’ll also see furikake mixed into rice for onigiri, the Japanese rice balls commonly packed into lunches and eaten as a quick meal or snack.
There are dozens of furikake flavors, so two bottles can taste completely different even though both are called furikake.
What is furikake made of?
The ingredients depend on the variety, but some common furikake ingredients include:
- Nori or other dried seaweed
- Toasted sesame seeds
- Bonito or other dried fish
- Dried egg
- Salt and seasonings
- Wakame
- Shiso
- Wasabi
- Vegetables
- Chili or other spices
Some blends are very simple, while others have several ingredients layered together.
If you have food allergies or follow a vegetarian or vegan diet, check the ingredient list on each bottle. Furikake often contains ingredients such as fish, egg, sesame, soy or wheat, but the recipe varies from product to product.
What does furikake taste like?
There isn’t one furikake flavor.
A seaweed-heavy furikake may taste salty, savory and slightly ocean-like. Sesame adds nuttiness and crunch. Bonito brings a deeper savory flavor, while varieties made with egg can be a little softer and sweeter.
That variety is part of what makes furikake fun. Once you find a flavor you like, it becomes very easy to start shaking it onto things that have nothing to do with a traditional bowl of Japanese rice.
Does furikake taste fishy?
Some does. Some doesn’t.
Furikake made with bonito, salmon or other seafood ingredients will naturally have more of a seafood flavor. If you prefer something less fish-forward, look for a variety centered around seaweed, sesame or vegetables instead.
Checking the ingredient list is the easiest way to know what you’re getting.
How do you use furikake?
The easiest answer: cook some rice and shake furikake on top.
But once you have a bottle around, there are plenty of other places to use it.
1. Rice
Start with the classic. Sprinkle furikake over freshly cooked white or brown rice. You can also mix it into the rice instead of leaving it on top.
2. Onigiri
Mix furikake into warm rice before shaping it into Japanese rice balls. It adds flavor throughout the rice without requiring a separate filling.
3. Eggs
Try furikake over fried eggs, scrambled eggs or a soft-boiled egg. It’s an easy breakfast when you have leftover rice around.
4. Avocado
Sprinkle it over sliced avocado or avocado toast for a salty, savory finish and a little crunch.
5. Salmon
Furikake and salmon are an easy pairing. Use it as a finishing seasoning after cooking, or add it before baking for a simple furikake salmon.
6. Vegetables
Try it on roasted broccoli, green beans, cucumber, edamame or a baked sweet potato. It works especially well on vegetables that could use a little salt and texture.
7. Popcorn and fries
Yes, furikake works on snacks too. Shake it over warm popcorn or french fries while they’re still hot so the seasoning sticks.
8. Noodles
Add a little furikake to ramen, udon, soba or even a quick bowl of buttered noodles. Use it as a finishing seasoning rather than trying to make it the entire sauce.
9. Furikake Chex Mix
Furikake also works surprisingly well with cereal and snack mixes. A sweet-savory furikake Chex Mix is a good option when you want something crunchy that’s a little different from the usual party mix.
What’s the difference between furikake and nori?
Nori is dried seaweed. Furikake is a seasoning blend.
Nori can be one of the main ingredients in furikake, but furikake may also contain sesame seeds, fish, egg, spices and other seasonings.
So if you see “nori furikake,” you’re usually looking at a furikake blend where seaweed plays a bigger role in the flavor.
What are the different types of furikake?
Walk into a Japanese grocery store and the furikake section can be a little overwhelming. There are a lot of bottles, colors and flavors to choose from.
A few Mishima furikake varieties include:
- Nori Komi Furikake – roasted black seaweed
- Aji Nori Furikake – roasted sesame and green seaweed
- Seto Fumi Furikake – bonito and egg
- Katsuo Mirin Furikake – sweet sake bonito
- Ochazuke Wakame Furikake – wakame seaweed
If you’re new to furikake, a seaweed-and-sesame variety is an easy place to start. From there, try different blends and see what you like on rice, eggs, vegetables or fish.
Is furikake healthy?
Furikake is a seasoning, so nutrition depends on the blend and how much you use.
Different varieties can have different amounts of sodium, sugar and other ingredients. If those are things you watch in your diet, check the nutrition label on the specific furikake you’re using rather than assuming every variety is the same.
Is furikake vegetarian or vegan?
Some varieties may be, but many traditional furikake blends contain bonito, dried fish, egg or other animal-derived ingredients.
The same goes for allergens and dietary needs. Ingredients differ between varieties, so always check the individual package.
Is furikake gluten-free?
Not necessarily. Some furikake seasonings may contain soy sauce, wheat or other ingredients that contain gluten.
If you need to avoid gluten, read the ingredient and allergen information for the specific product before eating it.
Where did furikake come from?
Furikake has a long history in Japan and has changed a lot over the years as different ingredients and flavors became popular.
If you’re curious about how the seasoning developed, read our History of Furikake for the longer version.
So, what do you put furikake on?
If you bought furikake for rice, start there. A warm bowl of rice is still one of the best ways to figure out what a new variety actually tastes like.
Then try it on an egg the next morning. Put some on salmon. Shake it over popcorn. Mix it into onigiri. There really isn’t much technique involved, which is probably why furikake is such an easy condiment to keep reaching for.