Furikake is a dry Japanese seasoning that has grown 268% on menus over the past four years, according to Datassential. Furikake comes in many varieties but typically contains dried fish, seaweed, bonito, chiles, sesame seeds, salt, and dried vegetables. It adds crunch, saltiness, and umami to rice, vegetables, soups, noodle dishes, fries, and fish, and can go far in differentiating your menu items.
On the Menu
- Previous Maines Food Show special guest, Chef David Chang, enhances the Peruvian Uni (sea urchin) dish at Momofuku Ssam Bar with sesame furikake, trout roe, and shiso.
- Redeye Grill in New York, NY, received tons of publicity for its Sushi Burger that’s now only available via request. It showcases salty furikake, spicy tuna, seaweed salad, crisp cucumber, sliced watermelon radish, spicy mayo, and yuzu aioli packed between two sticky white rice buns.
- The Hook & Plow in Hermosa Beach, CA, uses furikake to differentiate its signature house fries, topping them with homemade furikake seasoning, Parmesan cheese, truffle oil, house ketchup, and whole grain mustard.