April 2020 by Vince N.
Outside of Japan, I don't think furikake is as popular or well-known as it is in Hawaii, especially with our mix of cultures and cuisines. Eventually, the nation catches up to the 50th state's palate (can you say pokē, Spam musubi, and loco moco?) Furikake is a seasoning that is sprinkled on mainly rice and fish dishes, but has also made its way onto popcorn and into party mix. It's a blend of roasted sesame seeds, dried seaweed, salt, sugar and hydrolyzed soy protein (aka MSG). It's like a Japanese version of a dry rub, if you will. ON RICE: It's the staple in the 808 and goes with almost ever dish, and furikake is the most popular topping. Want to up the ante? My mom makes "koko rice" which is not only topped with furikake but also fukujinzuke (pickled daikon), and salted kombu (seaweed). Another popular take is ochazuke (rice, furikake, and hot tea), the perfect cold weather or under the weather dish. IN POPCORN: Say what?! Don't knock it until you try it! If you've ever gone to the movies in Hawaii, the concession stands always sell furikake and arare (mochi crunch). Buttered popcorn, furikake, arare, ditch the salt. You're welcome. ON FISH: A lot of eateries in Hawaii serve furikake-crusted fish. The added ocean-y flavors of the seaweed and salt make for a more delectable exterior than mac nuts, IMO. IN PARTY MIX: Leave it up to Hawaii to incorporate this Japanese seasoning into an American snack. And it works, for most people. I still prefer plain party mix without the seaweed flavor. THE COMPANY: Mishima Foods sells several versions of furikake, a demi glace sauce, snacks like wasabi peas, powdered soup mixes, and even arare. Their products are found easily in Hawaii as we have a large Asian population. OVERALL: The best-tasting furikake on the market!
