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is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in . It typically consists of a mixture of
File:Noritama (2020).jpg, Noritama furikake
File:ひよこチップ入り 手のりたま (16956021888).jpg, On rice
In Japan, an herb sprinkling powder on rice or other food has long been called ''furikake''. For example, an article titled "Picnic '' Bento''" published in 1925 describes how to make '' onigiri'': "Make a small onigiri of warm rice and ''furikake'' a little roasted-sesame on it."
The term ''furikake'' became established in the 1950s, but there were equivalent foods to it even before that.
The 13th-century culinary treatise "Chujiruiki" (厨事類記) lists shredded and dried red seabream, salmon, and shark meat, as well as thin slices of '' katsuobushi'', as garnishes for rice.
Gomashio, which is still commonly eaten today, is made by roasting sesame seeds and mixing them with baked salt, and appears in an ancient document, ''Diary of Ishiyama Hongan-ji'' at 1536, under the name "gomashio." In that document, it is written that "on March 3, sekihan (red rice) was served at the celebration, and gomashio was placed on top of it."
''Denbu'' (田麩), a food made by boiling powdered dried bonito flakes in sake and soy sauce, appears in an ancient 17th-century document called "Kokin Ryouri-shu" ("Collection of Ancient and Modern Cookbooks").
Tsukudani (佃煮), which appears in the 19th century colloquial dictionary "Risogonshuran" (俚言集覧) compiled by Ota Zensai (太田全斎), is made by boiling down small fish, shellfish, seaweed, and other ingredients in soy sauce to a rich flavor. The use of tsukudani is similar to furikake, but it is not usually called furikake in Japan today.
The modern furikake was invented by several companies between the 1900s and 1920s for the purpose of tasty nourishment. Regarding modern furikake, the Japan Furikake Association recognized Futaba's "Gohan no Tomo" as the original in 1994, but revoked this recognition in 2022 and is conducting a reexamination. The association's conclusion has not been reached as of 2023.
One account of the origin of is that it was developed during the Taishō period (1912–1926) by a pharmacist in Kumamoto prefecture named . To address calcium deficiency in the Japanese population, Yoshimaru developed a mixture of ground fish bones with roast sesame seeds, poppy seeds, and seaweed that was made into a powder. This product, which he called , is generally considered the precursor to contemporary . A food company in Kumamoto later acquired the product and was able to sell it commercially. It was initially sold in a flask-like container shaped with a narrow neck to prevent moisture from seeping into the product.
Another theory is that in 1916, Tanaka Foods developed "Travel Friend"(旅行の友) in cans at the request of the military as a nutritional supplement. This is a blend of dried small fish powder seasoned with soy sauce, sesame, seaweed, and egg.
In 1927, a grocery retailer in Fukushima City named Seiichirō Kai developed a mixture consisting of ''ishimochi'' (石持 or 石首魚, silver white croaker, '' Pennahia argentata'') with soy sauce seasoning, kelp, and sesame seeds. He founded the Marumiya Food Research Institute.
Kai called his product ; it was popular on its release. Although was initially considered a luxury item for the affluent who were able to consume white rice on a regular basis, it later was made accessible to the Japanese working class.
The availability of in Japan increased starting shortly after September 1948, when Nissin Foods began to manufacture it on a large scale to address pervasive malnourishment. The product was commercialized on the basis that it provided a good source of
File:Noritama01.jpg, ''Noritama'' on rice
File:Otonano Furikake01.jpg, '' Furikake for Adult '' on rice
File:Yukari on Rice.jpg, ''Yukari'' ( shiso salt) on rice
File:ふりかけごはん (9360260673).jpg, Three types of furikake
File:和風の朝食3.jpg, On onigiri
dried fish
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying (food), Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun ...
, sesame seeds, dried seaweed flakes, sugar, salt, and monosodium glutamate. Other ingredients, such as (sometimes indicated on the package as bonito), ( bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, , egg, powdered miso, or vegetables, are often added.
is often brightly colored and flaky. It can have a slight fish or seafood flavoring and may be spicy or sweet. It can be used in Japanese cooking for pickling and for rice balls ().
Overview
The Japan Furikake Association defines ''furikake'' as "seasoned and dried one or more kinds of marine products, agricultural products, livestock products, etc., and mixed with seaweed, sesame seeds, seasonings, and others. Its main use is sprinkled (in Japanese: ''furikake'') on rice and other foods."農文協（編）『地域食材大百科：第9巻 』 農山漁村文化協会 2013年 ISBN 978-4-540-11210-2 pp.250-260. According to this definition, '' Gomashio'' (sesame salt), which is traditionally sprinkled on Red bean rice, and shiso, after being used to season '' umeboshi'' (pickled plums) and dried and powdered, are also ''furikake''. ''Chazuke-no-moto'', a mixture that becomes '' chazuke'' when hot green tea is poured on it after sprinkling on rice, is also similar to ''furikake''.History
In Japan, an herb sprinkling powder on rice or other food has long been called ''furikake''. For example, an article titled "Picnic '' Bento''" published in 1925 describes how to make '' onigiri'': "Make a small onigiri of warm rice and ''furikake'' a little roasted-sesame on it."
The term ''furikake'' became established in the 1950s, but there were equivalent foods to it even before that.
The 13th-century culinary treatise "Chujiruiki" (厨事類記) lists shredded and dried red seabream, salmon, and shark meat, as well as thin slices of '' katsuobushi'', as garnishes for rice.
Gomashio, which is still commonly eaten today, is made by roasting sesame seeds and mixing them with baked salt, and appears in an ancient document, ''Diary of Ishiyama Hongan-ji'' at 1536, under the name "gomashio." In that document, it is written that "on March 3, sekihan (red rice) was served at the celebration, and gomashio was placed on top of it."
''Denbu'' (田麩), a food made by boiling powdered dried bonito flakes in sake and soy sauce, appears in an ancient 17th-century document called "Kokin Ryouri-shu" ("Collection of Ancient and Modern Cookbooks").
Tsukudani (佃煮), which appears in the 19th century colloquial dictionary "Risogonshuran" (俚言集覧) compiled by Ota Zensai (太田全斎), is made by boiling down small fish, shellfish, seaweed, and other ingredients in soy sauce to a rich flavor. The use of tsukudani is similar to furikake, but it is not usually called furikake in Japan today.
The modern furikake was invented by several companies between the 1900s and 1920s for the purpose of tasty nourishment. Regarding modern furikake, the Japan Furikake Association recognized Futaba's "Gohan no Tomo" as the original in 1994, but revoked this recognition in 2022 and is conducting a reexamination. The association's conclusion has not been reached as of 2023.
One account of the origin of is that it was developed during the Taishō period (1912–1926) by a pharmacist in Kumamoto prefecture named . To address calcium deficiency in the Japanese population, Yoshimaru developed a mixture of ground fish bones with roast sesame seeds, poppy seeds, and seaweed that was made into a powder. This product, which he called , is generally considered the precursor to contemporary . A food company in Kumamoto later acquired the product and was able to sell it commercially. It was initially sold in a flask-like container shaped with a narrow neck to prevent moisture from seeping into the product.
Another theory is that in 1916, Tanaka Foods developed "Travel Friend"(旅行の友) in cans at the request of the military as a nutritional supplement. This is a blend of dried small fish powder seasoned with soy sauce, sesame, seaweed, and egg.
In 1927, a grocery retailer in Fukushima City named Seiichirō Kai developed a mixture consisting of ''ishimochi'' (石持 or 石首魚, silver white croaker, '' Pennahia argentata'') with soy sauce seasoning, kelp, and sesame seeds. He founded the Marumiya Food Research Institute.
Kai called his product ; it was popular on its release. Although was initially considered a luxury item for the affluent who were able to consume white rice on a regular basis, it later was made accessible to the Japanese working class.
The availability of in Japan increased starting shortly after September 1948, when Nissin Foods began to manufacture it on a large scale to address pervasive malnourishment. The product was commercialized on the basis that it provided a good source of protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...
and calcium. was made widely available as it was dispensed to those serving in the Japanese military starting in World War I
World War I or the First World War (28 July 1914 – 11 November 1918), also known as the Great War, was a World war, global conflict between two coalitions: the Allies of World War I, Allies (or Entente) and the Central Powers. Fighting to ...
.
The term was used generically to describe the product starting in 1959 with the formation of the National Association. Since 1959, products are usually differentiated by their particular ingredients, such as salmon and sesame-and-salt .
In the same year, Marumiya Foods developed "Noritama," a sweetened egg added to which became popular as ''furikake'' for children. In 1963, ''Noritama'' with a sticker of 8 Man became explosively popular, and ''furikake'' was transformed from a luxury food for adults to a popular food for children.
In 1970, Mishima Shokuhin marketed a new ''furikake'', made by reusing the red shiso used to color pickled plums, under the product name ''Yukari''. The name comes from the desire to create a connection ("縁" (yukari) in Japanese) with customers.
In the 1980s, ''furikake'' became strongly associated with children's food, and its use rapidly declined after the age of 12. In 1989, Nagatanien began selling "furikake for adults" using ingredients with a luxurious taste and pungent flavor. The initial varieties were "Salmon," "Bonito," and "Wasabi."
Manufacturers
Marumiya has been selling ''furikake'' since 1927, and according to a 2021 '' The Nikkei'' survey, 11 of its products are among the top 20 value share about products in large bags. The product names include "Noritama", "Ajidoraku", "Soft Furikake", "Sukiyaki", and "Honkatsuo." Nagatanien sells ''furikake'' that is divided into individual servings. Its main products are "Furikake for Adult", "Furikake for Adult Mini", and " Anpanman Furikake." However, Nagatanien's market share is far behind that of Marumiya. Mishima Shokuhin's ''furikake'' products include "Yukari" and "Umeko," and four of the aforementioned top 20 products in large bags are "Yukari" and one is "Umeko.See also
* – a type of mostly consisting of cooked black sesame seeds and sea salt crystals * – a soup made by sprinkling seasonings (such as ) and toppings over cooked rice, then covering with brewedgreen tea
Green tea is a type of tea made from the leaves and buds of the '' Camellia sinensis'' that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millenn ...
* – a chilli-based spice mixture similar to mainly used on noodles, soups and
* List of sesame seed dishes
* Chutney
References
External links
{{portal bar, Food, Japan Japanese condiments Sesame dishes