Homemade Furikake
This classic seasoning blend is one of the most versatile, nutritious, and delicious condiments that you can easily make at home. ‘Furikake’ in Japanese means sprinkle, thus it’s the perfect way to bring a sprinkling of yummy goodness to any dish.
Now, if you are already a fan of furikake, you’re probably thinking, Why make it at home when there are so many brands available at the supermarket and online? Well, for one, furikake should be consumed as fresh as possible. Second, store-bought versions may not have the healthiest or freshest ingredients, AND some even contain MSG. (Yuck!)
And third, when you make it at home, you can adjust the ratio of the main ingredients to suit your unique taste buds. And last, when you make your own, there’s less usage of single-use packaging (furikake is often sold in plastic bottles), which is better for the environment and you (less exposure to microplastics).
I like to keep my furikake simple by using just these three ingredients:
1 ounce dried seaweed
(You can use nori, dulse, or wakame flakes)
2/3 cup raw sesame seeds
2 teaspoons sea salt (I use Celtic sea salt)
Lightly toast the raw sesame seeds in a small pan. Allow them to cool.
Place all the ingredients into a food processor and pulse a few times until well blended. Do not overmix. Alternatively, you can do this all by hand using a mortar and pestle or the Japanese-style version known as a surubachi, which is what I always use to make furikake. Store in a small air-tight glass or ceramic container and use within two weeks.
Once you’ve tried this recipe, feel free to adjust the ratios to suit your own taste. Other common ingredients to add include: bonito flakes, mushroom powder, chili flakes, wasabi powder, dried shiso leaves, and even sugar (which I encourage you to omit).
If you're a forager, I encourage you to try harvesting wild seaweed when it's in season in your area.
Respect the environment. Take a little. Give gratitude. Leave lots of love.
