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spring 2010

Furikake rice flavouring sprinkles magically give you a feeling of fun - I almost take a guilty pleasure in them. Like creating an ice cream sundae and indulging in your dessert before your main.

Typically Japanese Furikake is a dried mix of fish, sesame seeds, seaweed, sugar and salt and there are thousands of different combinations and colourful packets you can purchase at Asian supermarkets.

However nothing beats home made and as we like to avoid certain ingredients such as Monosodium Glutamate (MSG/E621) and deciphering the packaging can difficult for this Kiwi girl, home made is certainly my preferred choice.

Here are some of my ideas, please feel free to share any of your own ideas in the comments, I'd love to hear them!

  1. Toast a cup of sunflower seeds with a couple of tablespoons of sesame seeds in a hot skillet, stirring continuously.
  2. When golden and fragrantly nutty remove from the heat and immediately stir through 1 to 2 tablespoons of Teriyaki Sauce or Tamari / Soy Sauce / Worcestershire Sauce.
  3. Keep stirring until they are well coated and fairly dry.
  4. Pour out on a flat sheet to dry completely and use straight away or store in an airtight container.

  1. While Furikake is normally a dry mix - when you're making your own to use immediately it doesn't have to be. Try chopping some fresh herbs such as parsley, chives and basil with grated lemon zest, a little minced garlic and sea salt and pepper to make a "Gremolata" inspired Furikake flavouring.
  2. Or try some Tapenade

  1. Dry your own cooked and marinated fish flakes, or drained canned fish in a very low oven (or use it in it's wet state) and mix with your favourite herbs and spices. I love garlic, salt, paprika and cayenne pepper to create a kind of Cajun mix.

  1. Try Dukkah - a mixture of toasted nuts and spices. Pistachio and almonds with cumin is a favoured combination of ours.

  1. Crumble your favourite crunchy snack - Wasabi peas, flavoured potato crisps, Bhuja mix, pretzels, even toasted muesli / Granola and breakfast cereals make great sprinkles.

  1. Don't forget crispy bacon bits, the ultimate salty flavour enhancer! Or try other cured meats chopped finely, salami, breasola, chorizo...

  1. Finally be sure to check out Just Bento, Maki has many more wonderfully inspired Furikake ideas.

Remember you aren't limited to flavouring Gohan or steamed rice or only Japanese meals with your Furikake. Try sprinkling them on omelettes / Okonomiyaki, sautéed greens, salads, mashed potato and other vegetable dishes.

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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