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Basic Recipe – Furikake (Rice Seasoning from Kombu & Bonito)

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Furikake sprinkled over a bowl of white rice
Furikake rice seasoning – made from kombu, bonito, sesame, and seaweed.
Image generated by ChatGPT (© 2025, used with permission).

Basic Recipe – Furikake (Rice Seasoning from Kombu & Bonito)

Context: This simple, fragrant seasoning captures the essence of Japanese umami cooking. Furikake transforms what might otherwise be kitchen scraps—kombu and bonito from dashi-making—into a savory, nutritious topping for rice or vegetables. It’s a perfect example of resourceful cooking in both medieval and modern kitchens.

Historical note: While furikake in its current flaked form rose to popularity in the early 20th century, its concept is much older. Edo-period cooks often reused dried fish shavings and seaweed as savory toppings. These condiments reflected Japan’s tradition of thrift and reverence for ingredients—values that originated in earlier courtly and temple cuisines. In postwar Japan, furikake became a beloved pantry staple, blending nutrition with comfort and nostalgia.

Educational note – Umami Layering: The principle behind furikake is umami layering—combining multiple glutamate-rich ingredients (seaweed, bonito, sesame) to amplify depth of flavor. This technique can be traced to Muromachi culinary philosophy, where layered broths and balanced seasonings expressed harmony and refinement in the five colors and five tastes of honzen ryori service.

Ingredients

  • ½ oz kombu (reserved from making dashi)
  • 1 oz bonito flakes (reserved from making dashi)
  • 1 Tbsp white toasted sesame seeds
  • 2 tsp black toasted sesame seeds
  • 1 sheet nori seaweed, crumbled
  • 1 tsp sugar (adjust to taste)
  • 2 tsp soy sauce
  • ¼ tsp salt (use half if table salt)

Modern Method

  1. Prepare ingredients: Drain the reserved kombu and bonito flakes thoroughly after making dashi. They should be slightly moist but not wet.
  2. Cook down: In a small pan, combine kombu, bonito, soy sauce, sugar, and salt. Stir over medium-low heat until the liquid evaporates and the flakes separate.
  3. Dry and finish: Continue cooking gently until everything is dry and aromatic. Cool completely.
  4. Blend and season: Stir in sesame seeds and crumbled nori. Adjust sweetness or saltiness as desired.

Storage: Store in a sealed jar in the refrigerator up to 2 weeks, or freeze up to 1 month.

Period Technique (notes for reenactment)

While furikake in this form postdates the Muromachi period, similar seasonings existed using dried seaweed, ground fish, and salt—especially in temple kitchens where nothing was wasted. The reuse of kombu and bonito would have been entirely consistent with samurai and monastic efficiency in preserving precious imported ingredients.

Serving Ideas

  • Sprinkle over plain rice or rice balls (onigiri).
  • Use as a topping for steamed vegetables or tofu.
  • Blend with salt for an instant seasoning mix for eggs or noodles.
  • Stir into hot rice porridge for a savory breakfast.

Used In

🏯 Building Blocks of O-zoni

Explore the essential components that form Japan’s classic New Year soup, as recreated for the Muromachi-period Crown Tournament Feast.

More from the Japanese Crown Tournament Feast

Explore the full Muromachi-period Honzen Ryōri series from the 10/19/2019 Crown Tournament.

On-Table

Hon-zen — First Tray

Nino-zen — Second Tray

Sanno-zen — Third Tray

Okashi — Sweets

Sources & Further Reading

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