So this is the third batch of Furikake we are making. We have just given it to friends for tasting so far. Not like we have a tradition in my family for making this. Or, even for buying it, until the last year or so, But its become very popular in my kitchen.  We are going to start making small batches for sale very soon.

So first of all, what is it? Furikake, pronounced Foo-ree-kah-kay. I even say it right once in a while. Doesn’t matter, it tastes awesome and you really need some.  You can buy it at a lot of asian groceries. But, there is always a but, isn’t there? Well its MSG and other preservatives. I actually have nothing against it. Just prefer it without and to make it my own way. Its fresher and I tweak it the way I want.  OK, you waiting long enough. Its basically,  toasted sesame seeds, nori, bonito flakes, sea salt.  Well, and then go from there. Sometimes dried eggs, dried shrimp, and other stuff. It’s a Japanese seasoning after all. So lets not get carried away with details just yet.

I suppose you need to think of it like dry rubs. Who agrees on what should be in it? Talk to 3 people and get 4 recipes.

So I will give you some links for other recipes, in case you want to try. But here is what is going into ours today.

• 3 Tablespoons toasted Sesame Seeds
• 2 Sheets Nori
• 1 Package of Bonita Flakes (.5 oz)
• 1 Package Dried Shrimp  (3 oz)
• 1 Tablespoon Miso
• 1.5 Teaspoon Soy Sauce

I toasted the Sesame Seeds in a small pan. Just watched it carefully,  so they don’t burn.  Usually, I burn these things if I am not careful.

Mixing all the things

Now its ready to use. And available at our store.