Furikake
ふりかけ, 振りかけ
Sprinkles or seasoned sprinkles for rice
There are many ways to consume a bowl of Gohan (boiled rice) in Japan. Especially when you have no decent side dish, it's time for Furikake! As the name suggests, you can top your rice by shaking (Furi) and sprinkling (Kake) it. So easy and handy! It usually comprises seasoned ingredients such as fish powder, Nori, Katsuo Bushi flakes, sesame, as well as spices. Various products are available. A product named Noritama (Nori and Egg) is a long-seller Furikake for children. And also a long-seller but limited in West Japan (except Kansai), there’s Ryokō No Tomo (A Travel Friend) initially developed for soldiers during World War I, by Yasutaro Tanaka, the president of a food company in Hiroshima. As a father who had sent his son to war himself, his most concern was how to include as much nutrition as he could in a preserved state. Thus, Ryokō No Tomo was born as the result of trials and errors. The product was my family’s favourite when I was small, by the way.
Rice topped with Furikake.
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Furikake of Chirimen Jako and Takana or Japanese leaf mustard.
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Rice topped with Furikake.
Furikake of Chirimen Jako and Takana or Japanese leaf mustard.
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