Furikake Sprinkle

This nutritional crunchy, salty, nutty, earthy, briny condiment that tastes slightly of seafood is a great all-purpose seasoning for rice, seafood, snacks.

Originally made from dried fish, seaweed and sesame. Since then, recipes have evolved over the decades. Our Vegan furikake is complex and full of textures with layers and layers of flavours including ume shiso, dry miso, orange peel and aonori, with a hint of heat and a bit of sing from green Sichuan peppers. Here we dry our orange peels, salted shiso leaves and miso, and toast our seaweed and seeds.

How to use:

Japanese sprinkle it on rice, cooked & cold rice, vegetables, and fish, or used as an ingredient in onigiri. Great with ramen, We like it on our eggs or sprinkled on top of salads, gives that extra sexy crunch. We have also seen its to be added to fried chicken. If you're a fan of avocado toast you could try adding a dash of furikake, it'll blow you away. Sprinkle over rice, vegetable, fish or salads, we love to roll sushi rice balls and thoroughly coat them with furikake, serve them with a little side of pickled ginger and some wasabi.

You might also like: Nori Goma & Shichimi Toharashi