What Is Furikake? Everything You Need to Know About the Japanese Spice Blend

Rice is a staple in my diet. I typically make a big batch every week, and it makes its way into rice bowls for lunch or salads for dinner, or just gets a fried egg slapped on top for breakfast.

There are tons of ways to level up a bowl of rice, but among the best in my opinion is a sprinkle of furikake seasoning. Furikake is a Japanese seasoning blend that adds deep umami flavor to anything it touches. The seasoning blend was originally invented in the early 20th century to address nutritional deficiencies during a period when people were mainly eating white rice. A mixture of dried seafood, salt, and seaweed, it gave rice an infusion of protein, fiber, and minerals. 

These days you can find furikake sprinkled on more than just plain white rice. This versatile seasoning blend is a perfect topping for glazed salmon, grilled corn, your morning eggs, or a bowl of noodles. The possibilities are endless. Read on to find out everything you’ve ever wanted to know about furikake.

Furikake is made of a few main ingredients: dried nori seaweed, toasted sesame seeds, dried ground fish, and salt. Different varieties however, blend in additional ingredients like dried herbs, dried egg, sugar, dried shrimp, chile peppers, and dried wasabi. 

Furikake and togarashi are both flavorful Japanese condiments made from dried and ground ingredients, but the blends of ingredients are different. While both blends often include dried seaweed and sesame seeds, togarashi’s base is finely ground red chili pepper, making it distinctly spicier than furikake. Togarashi also includes brighter ingredients in its base like citrus peel and ginger, giving it an even more distinct flavor. 

Furikake means “to sprinkle over” in Japanese, so take my advice and get to sprinkling! It is, of course, great on rice, but can shine in so many other dishes. Try it sprinkled on roasted vegetables, noodles, or pizza. Add it to your avocado toast or scrambled eggs. Add it to a bowl of popcorn or a homemade snack mix. 

Furikake is available at Japanese markets and online retailers, but you can also make your own at home.

Like other dried spice blends, it’s best to store furikake in a cool, dark, dry place like a cabinet, drawer, or pantry. Ground spices typically last between three and six months with proper storage before they start to lose some of their flavor. If you’ve made your own blend, store it in an airtight container. Check the packaging of store-bought furikake for its specific expiration date.