Vegetables Furikake

Its appearance in Japanese cuisine dates back to the early 20th century, and was intended to combat calcium deficiency. A Kyushu pharmacist is said to have created the first furikake to be added to rice. At the time, they consisted of dried fish bones, ground and combined with nori flakes and toasted sesame seeds.

Today, furikake are ubiquitous in Japanese cuisine, adding flavor to rice, fish, vegetables, onigiri, maki and sushi, eggs, mixed salads, poke bowls...

These furikake, with their powerful notes of toasted sesame and vegetables, are colorful, appetizing and offer a good balance of salt and sugar. They are perfect for onigiri, makis, mixed dishes, white rice and pasta dishes.