Furikake

Bringing that flavour of Japan to your kitchen.

This incredible Japanese seasoning comprising of seaweed, sesame seeds, dried bonito and our secret selection of ingredients is a healthy and flavourful addition to not only Japanese dishes but any meal.

 In the early 1900's Pharmacist Suekichi Yoshimaru developed Gohan no Tomo ("Friend for Rice") in Kumamoto, Japan, grinding fish bones, seaweed, and sesame to combat calcium deficiency in the diet. This early version became popular, and the term "furikake" (from furi "shake" and kake "pour") was established later, with mass production starting post-WWII. Today, it's a staple in Japanese cuisine, enjoyed on rice, in onigiri (rice balls), and even on salads or fish, due to its flavor enhancement and nutritional benefits. 

Boil it! Braise it! Smoke it! Roast it! BBQ it! Chef it!