Having worked on 6 furikake recipes before this one, I am surely getting the hang of flavors and styles by now. As great as it is to replicate existing ideas, it’s also nice to come up with something your own, as it pertains to your personal preferences and region. That being said, there isn’t much […]
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There are several names and styles for this kind of furikake. First, shiso, perilla, and beefsteak plant are all the same thing. It is a member of the mint family, with green to dark purple tooth-edged leaves. It has a very strong mint-basil flavor, with definite pepperiness and a bitter undertone. It can also be […]
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This is the most basic of Furikakes. Simply unhulled sesame seeds and salt. It has been used in Japan for thousands of years over rice, fish, and a multitude of other dishes, but has gained some more recent fame as a lower sodium substitute to straight salt. Using a ratio anywhere from 15:1 to 5:1 […]
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Yasai Fumi Furikake is also known as veggie furikake. As yasai fumi means ‘vegetable flavor,’ it’s a wonderful way to take those otherwise nearly indistinguishable ‘healthfood’ vegetable chips, and turn them into something tasty. Now there are two common varieties of these vegetable snacks. For this recipe I used the vegetable chips, but one could […]
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One of the things I love about cooking new Asian foods is learning how to translate their names. Nori Komi took me a while to figure out. Not the nori part. That’s really easy; ‘seaweed.’ To be specific it’s a type of seaweed, nori. But the komi part took me a while to track down. […]
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