Furikake is a dry japanese seasoning that is sprinkled over the cooked rice. It is usually made out of minced seaweed, ground fish, sesame seeds, sugar, salt, flavorings, freeze dried stuff, dried vegetables, etc..
According to Takaokayausa.com, In the early 1900’s, a Japanese pharmacist invented Furikake in order to compensate for the lack of calcium in the Japanese diet. Dried up fish bones was grounded and seasoned with seaweed and sesame seeds so everybody can eat it. Takaokaya is a Japanese company that was founded in 1890….Their Japanese website is more informative than the US counterpart. Here’s the link Takaokaya.com. They have all sorts of history information regarding the history of seaweed….etc. the link is there for the curious mind….
Anyways, I add oodles of Furikake to liven up my rice onigiri and fried rice. I used to buy the brand Noritama Furikake – Egg & seaweed when I lived in Japan, but when I moved to the states, it was a lot harder to find. Once in a while my friend would send me a box of Japanese goodies and it came with it. My local Asian store does not carry this particular brand, so we’ve moved on to other brands. There are many types and varieties, the most common ones are the Eggs & Shrimp with seaweed.
Furikake tends to smell a bit fishy, but you’ll get over the unruly aroma once you sprinkle it over the rice.
Don’t knock it off until you try it! When you walk around at an Asian store, watch out for this tasty goodness…