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Best Furikake in Sydney

“A dry Japanese condiment of dried fish, sesame, seaweed flakes, and salt—sprinkled on rice or mixed into onigiri.”

Furikake

What the real thing tastes like

Furikake (振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment sprinkled on top of cooked rice, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish or freeze-dried eggs, sesame seeds, dried seaweed flakes, sugar, and salt. Other ingredients, such as katsuobushi (sometimes indicated on the package as bonito), okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, or vegetables, are often added. Furikake 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 (onigiri).

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Furikake is a Japanese condiment that transforms plain rice into something textured and alive. This dry mixture—typically combining dried fish, sesame seeds, seaweed flakes, and a balance of salt and sugar—gets sprinkled across hot grains or stirred into onigiri, where it adds both flavor and visual pop. Depending on the blend, you might taste the umami punch of bonito, the sweetness of egg, or the gentle heat of spice, all delivered in delicate, flaky pieces.

Order it here when it has

  • versatile ingredient
  • delivers seafood depth
  • layered flavor profiles
  • vibrant visual element

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