The Origin of Furikake, Japanese Rice Sprinkles
Allow me to introduce a friend for your rice
You probably recognize furikake. Cheap and tasty, these salty seaweed sprinkles have long been an easy way to spruce up a rice bowl — or a rice ball.
But do you know what’s in Japanese rice sprinkles? Or that it wasn’t even invented by a chef? And just what does “furikake” mean, anyway?
Today in Sushi Chef Stories, we cover all of that and more!
Furry…what?
Furikake (“FOO-ree-kaw-kay”) is a bit tough to say. What the heck does it mean, anyway?
Well, the name comes from furi kakeru, which is a Japanese verb that means “to sprinkle over.” Makes sense, right? Many English speakers also know furikake as rice sprinkles, so it all adds up.
So now we know what’s in the name. But what’s in furikake itself?
Furikake comes in many flavors; but the classic mix features nori seaweed, sesame seeds, katsuobushi fish flakes, and powdered miso or soy sauce. These ingredients are core flavors of Japanese cuisine, and a few shakes of furikake will add a delicious jolt of umami to your bowl of rice.
Unlike many centuries-old Japanese foods, furikake is a recent tradition. What’s more, it wasn’t created by a chef as a culinary topping, but by a pharmacist as a nutritional supplement!
The name comes from “furi kakeru,” which is a Japanese verb that means “to sprinkle over.”
From 1867 to 1912, the Japanese population doubled. Coinciding with this growth was the Empire of Japan’s military expansion, waging several wars to spread its dominion. Fueling the war machine was prioritized, and a food shortage and calcium deficiency became big problems in Japan.
To address the malnutrition challenge, a pharmacist named Suekichi Yoshimaru came up with the idea of a calcium supplement made from ground fish bones. Predicting the flavor wouldn’t be popular with kids, Yoshimaru mixed the bonemeal with sesame seeds, nori flakes, and poppy seeds.
He called this mix Gohan no Tomo, or “A Friend for Rice,” and it’s produced to this day!
Gohan no Tomo’s success inspired a food retailer, Seiichirou Kai, to try his own hand at it. Powdered konbu seaweed and ishimochi (white croaker fish) were simmered in a soy sauce concoction, dehydrated again, and combined with nori and sesame seeds. Kai named his brand Kore wa Umai, or “This is Good.” It must have been good, because his business expanded to Tokyo, where he invented the popular noritama seaweed and egg flavor.
It wasn’t until 1959 that these seasonings were collectively referred to as furikake.
Cheap and shelf-stable, products like Gohan no Tomo were used as army rations during World War 1. Soldiers took fondly to furikake, and its popularity spread after they came back home.
But it wasn’t until 1959 that these seasonings were collectively referred to as furikake. A governing body called the National Furikake Association — I’m not making this up — was formed that year; and on top of formally naming the genre of food, they identified and honored Suekichi Yoshimaru as its creator.
Final thoughts
Furikake has become a condiment all its own. You can use it on anything — Hawaiian poké, veggies, even popcorn!
I recommend either seto fumi or nori tama flavors for newcomers. Give it a try, your rice could use a friend!
