What is Furikake?
Understanding Japan's Flavor Savior
LAST UPDATED: August 14, 2025
READ TIME: 10 minutes
Table of Contents
What Is Furikake?
Furikake is a diverse family of savory Japanese seasonings made with various dried and ground ingredients, such as seaweed (nori), sesame seeds (goma), bonito flakes (katsuobushi), sugar (satō), and salt (shio).
Furikake (振り掛け, ふりかけ) gets its name from the verb furikakeru, which means “to sprinkle,” and that’s exactly how it’s used. Although most famous as a rice seasoning, it’s a topping for just about anything: noodles, tofu, salads, seafood, meat, vegetables, you name it. It’s almost akin to how salt and pepper is used in America, to give you a sense of its popularity. Furikake offers a punch of rich, umami savoriness that elevates the experience of any dish that could use a flavor boost. And there are countless varieties! "Furikake" describes many Japanese blends—as long as the ingredients are dried and savory and can be sprinkled on something, it can be classified as furikake. The immense diversity in taste and texture is begging to be explored.
What Does Furikake Taste Like?
With so many varieties, this is a difficult question to answer. However, furikake generally offers a savory, salty, umami-rich flavor experience with a satisfying crunch. A savory crunch is the essence of furikake.
The unique ingredients of each variant do offer nuances. Nori contributes a light oceanic element, sesame seeds give a touch of nuttiness, katsuobushi or salmon brings a fishy saltiness, sugar can add sweetness, shiso can add a refreshing, minty note, and wasabi can bring a spicy kick. Whatever the ingredients are, they must be dried to give furikake its long shelf life and versatility—it can easily be sprinkled over any food and instantly elevate it. The ingredients are not ground into a powder. They are dried and crumbled into little pieces to give it its signature crunchy texture. If you're new to this seasoning, start with a classic blend like nori seaweed, sesame seeds, and bonito flakes to experience one of the foundational flavor profiles before venturing into the wide world of furikake.
How Was Furikake Created?
While the first dried seasonings for rice date back many centuries, modern furikake was invented and popularized as a convenient nutritional supplement to combat calcium and protein deficiencies.
Furikake, meaning a versatile dried seasoning to be “sprinkled over” dishes, is nothing new. This concept likely originated in Japan’s Nara Period (710-794 CE). Early Japanese cuisine often relied on methods of preservation, like drying and salting fish, which led to fish flakes being used as a seasoning. It wasn’t called furikake back then, but it was the beginning.
Modern furikake was born much more recently in the early 20th century. At this time, many people were eating simple side dishes (like just white rice) and malnutrition was a significant concern. A pharmacist from Kumamoto Prefecture, Suekichi Yoshimaru, invented the first modern version of furikake to combat calcium deficiency. It was a simple mixture of fish bones, dried seaweed, and sesame and poppy seeds, which were all finely ground. He called it gohan no tomo, the “friend of rice.” It was a giant leap forward for the concept of furikake, the first modern prototype. But it didn’t become widely commercially available nor affordable for average families until after WWII.
In 1948, Nissin Foods and other companies began producing the next iterations of furikake on a larger scale. Their focus again was to create quick and tasty nutritional supplements to provide essential nutrients like calcium and protein, which were often lacking in post-war diets. Instead of grinding the ingredients into a powder like gohan no tomo, these new versions were kept chunky to provide a crunchy texture. Over time, these seasonings became more popular, diverse, and affordable, and the term "furikake" became widely used to describe them. By the ‘60s, furikake was a staple ingredient in Japanese households.
What Are the Different Types of Furikake?
Being a rather generic term for any dried Japanese multi-purpose seasoning that can be sprinkled on anything, there are no limits to how many furikake varieties there are or can be. There are likely thousands.
The world of furikake is grand because there's no rigidity in the ingredients used or combinations thereof. If you include all the regional variations with their local ingredients (like Hokkaido’s salmon, Kyushu’s shiso leaf, and Okinawa’s bitter melon) as well as seasonal, limited edition, and custom blends, the number of distinct furikake varieties is likely in the thousands. Since it’s relatively easy to make at home, many cooks create their own homemade blends to match personal preferences, dietary restrictions, and specific dish pairings, expanding the possibilities even further.
Typical Ingredients
The most common ingredients are:
- Dried seaweed (nori or aonori)
- Toasted sesame seeds (goma)
- Bonito flakes (katsuobushi)
- Sugar (satō)
- Salt (shio)
Popular Varieties
Below is a snapshot of some of the most popular commercially available types, and some of the more creative ones. We hope it gives you an appreciation for the vast range of options!
Katsuo Mirin
This is a standard furikake flavor (bonito flakes, white sesame seeds, nori, salt, and sugar), but with the addition of mirin, a Japanese cooking wine that enhances sweetness and umami.
Katsuo Mirin
This is a standard furikake flavor (bonito flakes, white sesame seeds, nori, salt, and sugar), but with the addition of mirin, a Japanese cooking wine that adds sweetness and enhances umami.
Okaka
Okaka is a mixture of bonito flakes and soy sauce (and sometimes sesame seeds). It becomes a beloved furikake variety when dried and crumbled.
Aji Nori
This version excludes bonito flakes to focus on flavored seaweed and toasted white and black sesame seeds. It is a favorite for noodle dishes.
Aji Nori
This version excludes bonito flakes to focus on flavored seaweed and toasted white and black sesame seeds. It is a favorite for noodle dishes.
Noritama
Short for nori tamago ("seaweed and eggs"), this type typically includes all the core ingredients but adds dried bits of egg yolk. It is a favorite with children in particular.
Ryokuo Yasai
Meaning "green and yellow vegetables," this type adds dried veggies to the core furikake ingredients.
Ryokuo Yasai
Meaning "green and yellow vegetables," this type adds dried veggies to the core furikake ingredients.
Shiso Fumi
The "essence of shiso," this variant only mixes dried, shredded shiso leaves with salt and sugar.
Wasabi
Wasabi furikake often includes all the core ingredients and adds dried pieces of wasabi to give it a unique kick of heat.
Wasabi
Wasabi furikake often includes all the core ingredients and adds dried pieces of wasabi to give it a unique kick of heat.
Hokkaido Madara
This one replaces bonito flakes with dried shavings of cod from Hokkaido and often includes shiso and bread crumbs.
Ika Konbu
Meaning "squid kelp," this variety includes thin, dried shavings of squid, kelp, whole krill, and brewed rice vinegar, offering a complex blend of sea flavors.
Ika Konbu
Meaning "squid kelp," this variety includes thin, dried shavings of squid, kelp, whole krill, and brewed rice vinegar, offering a complex blend of sea flavors.
Shirasu
Shirasu are tiny, young white fish, typically sardines or anchovies, that are lightly boiled and used whole. This furikake has a mild, salty flavor and a soft, delicate texture.
Iwashi
Iwashi furikake uses dried, shaved sardines instead of skipjack tuna to create a similar effect to bonito flakes. In Japan, this version is often mixed into rice with a raw egg yolk.
Iwashi
Iwashi furikake uses dried, shaved sardines instead of skipjack tuna to create a similar effect to bonito flakes. In Japan, this version is often mixed into rice with a raw egg yolk.
Natto
Natto is Japan's super healthy fermented soybean. The dried natto actually rehydrates in your mouth, creating an intriguingly novel (and infamously polarizing) flavor and texture.
Potato Chips and Nori Shio
Here's an interesting one: salt, sugar, aonori seaweed, kelp powder, fish extract, chili pepper, green tea, licorice, and yes, crumbled potato chips. This mixture all comes together quite nicely in an irresistibly delicious topping.
Potato Chips and Nori Shio
Here's an interesting one: salt, sugar, aonori seaweed, kelp powder, fish extract, chili pepper, green tea, licorice, and yes, crumbled potato chips. It all comes together quite nicely in an irresistibly delicious rice topping.
Okaki Wakame
Okaki is a type of crispy rice cracker made from dried mochi that is often puffed. Wakame is a type of seaweed that is commonly rehydrated in soups and salads for its silky texture. This furikake is great for making onigiri (rice balls) or ochazuke (rice soup).
How To Use Furikake In Your Cooking
While traditionally used as a rice seasoning, furikake is highly versatile. Here are some ideas for creative pairings:
- Onigiri (Rice Balls)
- Mix furikake into the rice before shaping it into onigiri. You can follow the same steps here for making okaka onigiri.
- Noodles
- Sprinkling furikake over ramen, udon, or soba gives it an extra layer of taste and texture.
- Eggs
- Mix furikake into scrambled eggs or omelets for an extra flavorful breakfast or brunch dish.
- Pasta
- Mix into buttered pasta for an umami boost that enhances the natural flavors of tomato sauce.
- Salad
- Sprinkle furikake over salads for a unique topping with a textural contrast.
- Dips & Spreads
- Mix furikake into dips and spreads like hummus or guacamole for added texture and flavor.
- Popcorn
- Replace salt with furikake to give your popcorn a savory twist.
- Avocado Toast
- Sprinkle furikake on avocado toast to create a fusion of creamy, umami-rich flavors.
How to Make Furikake At Home
While many commercial varieties are widely available and fun to browse, you can always make your own blends at home. Here's a simple homemade furikake recipe to try out:
Ingredients
- 1/4 cup lightly toasted sesame seeds (black or white, or both)
- 2 sheets of nori seaweed, crumbled
- 1 tablespoon dried bonito flakes
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon sugar
Instructions
- Toast the sesame seeds in a pan over low heat until golden.
- Mix katsuobushi, nori, soy sauce, and sugar in a separate pan over low heat until dry and fragrant.
- Combine all ingredients in a bowl and mix well. You can also use a food processor to chop and blend them, but only pulse in short bursts so they remain coarse. You don't want to create a powder.
- Store in an airtight container in a cool, dry place.
How Is Furikake Different From Togarashi?
While both furikake and togarashi are versatile Japanese seasonings, they differ in their ingredients, flavor profiles, texture, and traditional uses.
- Ingredients and Flavor Profiles
- Texture
- Furikake ingredients are typically dried and crumbled into small pieces, giving it a signature crunch. This combination of textures, like flaky seaweed and crispy bonito flakes, enhances the sensory experience of eating dishes seasoned with furikake.
- Togarashi is usually ground into a powder. This finer texture allows togarashi to evenly distribute heat and flavor without adding crunch, making it ideal for blending smoothly into liquid-based dishes.
- Traditional Uses
- Furikake is a multi-ingredient, nutritious topping meant to enrich simple, staple foods. It was designed to add flavor, nutrition, and texture to plain rice, although it’s useful for many other dishes as well.
- Togarashi is a spice blend typically used in small amounts for soups, noodles, grilled meats, and other savory dishes. It’s intended to add heat and a bit of flavor, not necessarily to provide a complete seasoning.
Learn more about togarashi.
Is Furikake Healthy?
Furikake not only adds flavor but also boosts the nutritional value of your meals, which is why it was initially developed. While you don’t want to use it in excess as certain varieties can be quite salty (and you won't want to because it packs so much flavor), furikake can be a solid source of the following:
- Vitamins and Minerals
- Depending on the ingredients, furikake can provide essential vitamins and minerals like iron, calcium, and iodine.
- Omega-3 Fatty Acids
- Most varieties contain seaweed or fish flakes, which are good sources of omega-3 fatty acids.
- Healthy Fats
- From sesame and poppy seeds.
- Protein
- With ingredients like dried fish flakes, seaweed, and sesame seeds, furikake can contribute to your daily protein intake. Nori, for example, contains about 30-35% protein by dry weight.
Where to Buy Furikake
Furikake is easily found in any Japanese market, but if you don't live near one, it's available at various online retailers like Mishima and Japanese Taste. Certain specialty spice shops like Spicewalla also often carry artisanal blends. There is so much variety to explore. It's fun to search for your favorite type or align certain dishes with the best-suited variants.
How to Store Furikake
To keep furikake fresh, store it in an airtight jar and keep it in a cool, dry, dark place.
If stored properly, store-bought furikake can last up to 6-12 months. If it develops an off smell, changes in color, or starts clumping, it’s best to discard it. Homemade furikake is best used within 2-3 weeks for optimal flavor.
Furikake, the Instant Flavor Savior
Furikake is a tasty and convenient way to give your food more flavor, texture, and nutrients.
Its versatility and endless variety make it a must-have, whether you’re already a fan of Japanese cuisine or just seeking new flavors. Try it out and see how easily it can turn the ordinary extraordinary.
What's your favorite furikake flavor? Let us know in the comments below!