Yuzu kosho Furikake

Furikake are tasty Japanese condiments traditionally sprinkled on rice, fish, mixed salads and vegetables. There are many varieties of furikake, typical mixtures generally including roasted sesame seeds, nori seaweed, dried fish or shellfish, wasabi, salt, sugar, dehydrated vegetables....

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...

Yuzu kosho is an emblematic Kyushu condiment, made from yuzu, chili pepper and salt. This furikake perfectly captures this condiment flavors : spicy, hot and fresh, with powerful notes of fresh citrus peel. Perfect for onigiri, maki, mixed dishes, white rice, pasta dishes, meat and fish carpaccios.