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Please read my (https://www.justonecookbook.com/privacy-policy/) disclosure policy . Furikake is a savory-sweet rice seasoning with sesame seeds, dried fish flakes, and nori seaweed. This Japanese condiment is fabulous sprinkled on steamed rice, onigiri, udon noodles, salad, and popcorn. My recipe is a great way to repurpose leftover bonito flakes and kombu from making dashi. (A rice bowl containing steamed rice sprinkled with furikake rice seasoning.) Furikake (ふりかけ) is a nutty, crunchy, umami-packed Japanese blend used to season rice. Although it’s referred to as a rice seasoning, furikake is literally the salt and pepper of the Japanese kitchen. It is so versatile that you can use the seasoning to instantly perk up any bland dishes. Table of Contents What is Furikake? Furikake History How to Make Homemade Furikake Ingredients You’ll Need Overview: Cooking Steps Repurposing Spent Katsuobushi and Kombu FAQs Creative Ways to Enjoy Furikake A Great Holiday Gift (A white round ceramic bowl containing Furikake (Japanese Rice Seasoning).) What is Furikake? Furikake (literally “sprinkle”) is a flaky or powered Japanese seasoning consisting of sesame seeds, seaweed, and dried seafood, meat, or vegetable. You may be familiar with the commercial variety in bottles or individual packets for kids and adults. Even Trader Joe’s has their own version of Nori Komi Furikake Seasoning! The commercial variety contains a mixture of (https://www.justonecookbook.com/dried-bonito-flakes-katsuobushi/) bonito flakes , toasted sesame seeds, (https://www.justonecookbook.com/nori/) nori seaweed , sugar, and salt. Some include salmon flakes, dried baby shrimp, (https://www.justonecookbook.com/shiso-perilla/) shiso , egg, (https://www.justonecookbook.com/wasabi/) wasabi , and vegetables. (Japanese Furikake (Rice Seasoning)) Furikake History It goes back to the 12th century when there are records of making a salty powdered condiment consisting of dried sea bream, salmon, and shark. The current iteration was invented in the early 20th century as a nutritional supplement. It contained ground fish bones and poppy seeds to address the calcium and nutrient deficiency among the population. (A ceramic container containing furikake.) How to Make Homemade Furikake Ingredients You’ll Need (https://www.justonecookbook.com/dried-bonito-flakes-katsuobushi/) Katsuobushi (dried bonito flakes) – You can buy it from Japanese/Asian grocery stores or online. This store carries good-quality Hana Katsuo (http://anything-from-japan.com/large-and-thick-hana-katsuobushi-bonito-flakes-from-tenpaku-160g) here (ships internationally). (https://www.justonecookbook.com/aonori-dried-green-seaweed/) Aonori (dried green seaweed) – You can buy it online (https://amzn.to/3Ajv7yF) here . Roasted sesame seeds – White and black sesame seeds taste differently, so use both! (https://www.justonecookbook.com/nori/) Nori (dried seaweed) Seasonings: soy sauce, mirin, sugar, salt, and sesame oil 💡 Tip: If you have reserved kombu and katsuobushi from making (https://www.justonecookbook.com/how-to-make-dashi-jiru/) dashi or (https://www.justonecookbook.com/mentsuyu-noodle-soup-base/) mentsuyu noodle soup base, you can repurpose them in this recipe! Read the details below. Overview: Cooking Steps This homemade furikake is really easy to make! Cook all the ingredients and seasonings in a frying pan until they are dry and separated. Let cool completely. Add nori seaweed and transfer to an airtight container. (A rice bowl containing steamed rice sprinkled with furikake rice seasoning.) Repurposing Spent Katsuobushi and Kombu Whenever you make (https://www.justonecookbook.com/how-to-make-dashi-jiru/) dashi (Japanese soup stock) from scratch, you are always left with spent kombu or katsuobushi, or usually both if you make (https://www.justonecookbook.com/how-to-make-dashi/) Awase Dashi (a combination of kombu and katsuo dashi). (Furikake Spent Kombu and Katsuobushi) Spent kombu (60 g) and katsuobushi (15 g) after making one batch of my (https://www.justonecookbook.com/how-to-make-dashi/) Awase Dashi recipe. The best way to repurpose these spent ingredients is to make homemade furikake. Another bonus is that you don’t have to use them right away. You can reserve spent kombu and katsuobushi in an airtight container and store it in the refrigerator for a week or in the freezer for up to a month, until you’re ready to make furikake. (Spent Kombu for Furikake) Take out the portion you need and cut them into small pieces and cook in the pan with the rest of ingredients. (A white round ceramic bowl) FAQs Why do we need to cook the ingredients? Can we just mix everything? There are two reasons why we cook all the ingredients and season them in a frying pan. Dry ingredients absorb all the delicious wet seasonings (soy sauce and mirin), and then become dry. So the ingredients will be flavored. If you don’t cook the mixture, loose dry seasonings such as sugar and salt will sink at the bottom of the container and you will end up with a flavorless furikake. How long does it last? If you include a (https://amzn.to/3TxUhjG) Food Safe Silica Gel Desiccant Packet in your airtight container, you can keep the homemade furikake for 1-2 months at room temperature! (Silica Gel Desiccant) Without it, the nori and katsuobushi will start to get stale, so consume the homemade furikake within 2 weeks. (A rice bowl containing steamed rice sprinkled with furikake rice seasoning.) Creative Ways to Enjoy Furikake Rich in calcium, iodine, and iron, this homemade furikake is a healthy way to season your Japanese dishes! Furikake is absolutely wonderful on just a simple bowl of rice, porridge, or udon noodles. It’s also perfect for seasoning (https://www.justonecookbook.com/onigiri-rice-balls/) onigiri (Japanese rice balls) , soba noodle salad, grilled salmon, or (https://www.justonecookbook.com/rice-cracker-recipe/) rice crackers . But don’t stop there, furikake is so versatile that I love to get creative and sprinkle it on these as well: Avocado – this is my favorite. Keep it simple and halve the avocado and season it with furikake as an afternoon snack. For a savory breakfast, smear your toasted bread with mashed avocado before you give it a good sprinkle of furikake. It’s a Japanese-twist on (https://www.justonecookbook.com/avocado-toast/) avocado toast . Egg – you can totally replace salt and pepper with furikake on a fried egg or (https://www.justonecookbook.com/how-to-make-soft-boiled-egg-hanjuku-tamago/) soft-boiled egg when you want something more punchy. Popcorn – planning on (https://www.justonecookbook.com/the-best-japanese-dramas-to-stream-on-netflix/) binge-watching Japanese shows on Netflix or a (https://www.justonecookbook.com/favorite-japanese-movies-to-watch/) Japanese movie night? Flavor your (https://www.justonecookbook.com/homemade-popcorn-with-truffle-salt/) homemade popcorn with furikake to keep to the theme. Pasta – oh yes, you can top furikake on (https://www.justonecookbook.com/classic-mentaiko-pasta/) Mentaiko Pasta , cacio e pepe pasta, or any simple (https://www.justonecookbook.com/creamy-mushroom-bacon-spaghetti/) creamy pasta . (https://www.justonecookbook.com/furikake-chex-mix/) Furikake Chex Mix – This is one of our family’s holiday edible treats! (A mason jar containing Furikake (Japanese Rice Seasoning).) A Great Holiday Gift If you make a big batch, you can even freeze the seasoning for a month. Furikake makes a great holiday gift. Just pack the Japanese seasoning in a cute little glass jar to surprise your foodie friends and family! (Silica Gel Desiccant) Make sure to add a (https://amzn.to/3TxUhjG) Food Safe Silica Gel Desiccant Packet for each jar, so your friends and family can enjoy it for 1-2 months! (A rice bowl containing steamed rice sprinkled with furikake rice seasoning.) Wish to learn more about Japanese cooking? Sign up for ourfree (https://www.justonecookbook.com/subscribe/) newsletter to receive cooking tips & recipe updates! And stay in touch with me on (https://www.facebook.com/justonecookbook) Facebook , (https://www.pinterest.com/justonecookbook/) Pinterest , (https://www.youtube.com/user/justonecookbook?sub_confirmation=1) YouTube , and (https://www.instagram.com/justonecookbook/) Instagram . (A rice bowl containing steamed rice sprinkled with furikake rice seasoning.) Furikake (Japanese Rice Seasoning) 4.39 from 226 votes Furikake is a savory-sweet rice seasoning with sesame seeds, dried fish flakes, and nori seaweed. This Japanese condiment is fabulous sprinkled on steamed rice, onigiri, udon noodles, salad, and popcorn. My recipe is a great way to repurpose leftover bonito flakes and kombu from making dashi. (https://www.justonecookbook.com/wprm_print/furikake-japanese-rice-seasoning) Print (https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2F&media=https%3A%2F%2Fwww.justonecookbook.com%2Fwp-content%2Fuploads%2F2022%2F11%2FHomemade-Furikake-Recipe-1058-2-I-1.jpg&description=Furikake+%28Japanese+Rice+Seasoning%29&is_video=false) Pin Prep Time: 5minutes mins Cook Time: 10minutes mins Total Time: 15minutes mins Servings: 1 (cup) Ingredients US Customary Metric 1x 2x 3x ▢ ⅓ oz (https://www.justonecookbook.com/dried-bonito-flakes-katsuobushi/) katsuobushi (dried bonito flakes) (or 5 2-g packets; you can repurpose ½ oz or 15 g reserved katsuobushi from making (https://www.justonecookbook.com/how-to-make-dashi-jiru/) dashi or (https://www.justonecookbook.com/mentsuyu-noodle-soup-base/) mentsuyu noodle soup base; skip for vegan ) ▢ ½ oz reserved kombu (optional; (https://www.justonecookbook.com/how-to-make-dashi/) repurpose reserved kombu from making (https://www.justonecookbook.com/how-to-make-dashi-jiru/) dashi or (https://www.justonecookbook.com/mentsuyu-noodle-soup-base/) mentsuyu (https://www.justonecookbook.com/how-to-make-dashi/) ) ▢ 1 Tbsp (https://www.justonecookbook.com/aonori-dried-green-seaweed/) aonori (dried green laver seaweed) ▢ 3 Tbsp (https://www.justonecookbook.com/sesame-seed/) toasted white sesame seeds ▢ 1 Tbsp (https://www.justonecookbook.com/sesame-seed/) toasted black sesame seeds For the Seasonings ▢ 1 tsp sugar (plus more to taste) ▢ ½ tsp (https://www.justonecookbook.com/diamond-crystal-kosher-salt/) Diamond Crystal kosher salt (plus more to taste) ▢ 1 tsp (https://www.justonecookbook.com/mirin/) mirin ▢ 1 tsp (https://www.justonecookbook.com/soy-sauce/) soy sauce ▢ ½ tsp (https://www.justonecookbook.com/sesame-oil/) toasted sesame oil For the Add-On Ingredients (after cooling) ▢ ½ sheet (https://www.justonecookbook.com/nori/) nori (dried laver seaweed) ▢ 1 tsp (https://www.justonecookbook.com/aonori-dried-green-seaweed/) aonori (dried green laver seaweed) (optional; I added extra aonori for more color) Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click (https://www.justonecookbook.com/ingredient-substitution-for-japanese-cooking/) here . Cook Mode Prevent your screen from going dark Instructions Before We Start… It‘s important to cook the ingredients and seasonings together in a frying pan so the ingredients absorb all the seasonings and the furikake is more flavorful. If you don‘t cook it, the sugar and salt simply will sink to the bottom of the furikake jar and the flavors won‘t incorporate well into the furikake. (A mason jar containing Furikake (Japanese Rice Seasoning).) In this recipe, you can repurpose the spent katsuobushi and kombu you reserved from making (https://www.justonecookbook.com/how-to-make-dashi-jiru/) dashi or (https://www.justonecookbook.com/mentsuyu-noodle-soup-base/) mentsuyu noodle soup base. Follow the suggested measurements in the ingredient list. To save the spent kombu and katsuobushi for later, you can store in an airtight container in the refrigerator for a week or in the freezer for up to a month. (Furikake Spent Kombu and Katsuobushi) Gather all the ingredients. (Homemade Furikake Recipe Ingredients NEW) To Prepare the Spent Katsuobushi and Kombu (if using) Gather ½ oz (15 g) spent katsuobushi. Make sure the spent katsuobushi is well drained. Cut it into small pieces with a knife. (Furikake with Leftovers 1) Slice ½ oz reserved kombu (optional) into thin strips, and then cut the strips into small pieces. (Furikake with Leftovers 2) To Cook the Furikake In an ungreased frying pan, add ⅓ oz katsuobushi (dried bonito flakes) or the reserved katsuobushi, 1 Tbsp aonori (dried green laver seaweed) , and the spent kombu (optional). Then, add all the seasonings—1 tsp sugar , ½ tsp Diamond Crystal kosher salt , 1 tsp mirin , 1 tsp soy sauce , and ½ tsp toasted sesame oil . Mix it all together. (Furikake 1) Turn on the stove‘s heat to medium low and cook, stirring constantly, until the katsuobushi becomes dry and flaky. (Furikake 2) Now, lower the heat and add 3 Tbsp toasted white sesame seeds and 1 Tbsp toasted black sesame seeds . Cook, stirring frequently, on low heat until the sesame seeds are nicely roasted and fragrant. (Furikake 3) Transfer the furikake to a baking sheet lined with parchment paper. Spread it out and let it cool completely . (Furikake 4) Once it’s cooled, cut ½ sheet nori (dried laver seaweed) into thin strips, and then small pieces ⅛ inch (3 mm) square. (Furikake 5) Add the nori pieces to the cooled furikake and mix everything together. (Furikake 6) Taste the furikake and adjust the seasonings by adding more salt or sugar at this step. I decided to add an additional 1 tsp aonori (dried green laver seaweed) for enhanced color and taste (optional). (Furikake 7) In an airtight glass jar, add one (https://amzn.to/3TxUhjG) Food Safe Silica Gel Desiccant Packet on the bottom, add the furikake, and close the lid tightly.(https://amzn.to/3TxUhjG) (Furikake 8) To Serve Enjoy sprinkling it over steamed rice and popcorn! (Furikake 9) To Store You can refrigerate it for up to 2 weeks and freeze it for up to a month without a desiccant packet. With the packet, you can keep it at room temperature for 1–2 months. Nutrition Serving: 1 cup · Calories: 270 kcal · Carbohydrates: 13 g · Protein: 14 g · Fat: 18 g · Saturated Fat: 3 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 7 g · Sodium: 922 mg · Potassium: 190 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 584 IU · Vitamin C: 4 mg · Calcium: 320 mg · Iron: 5 mg Author: Namiko Hirasawa Chen Course: Condiments, How to Cuisine: Japanese Keyword: furikake, rice seasoning ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy (https://staging.justonecookbook.com/content-permissions/) here . Did you make this recipe? 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(0) (1) (2) (3) (4) (5) () (Name*) () Name* () (Email*) Email* () (Website) Website (comment) (Post Comment) (0_0) Label Rate This Recipe! Rate This Recipe! (0) (1) (2) (3) (4) (5) () (Name*) () Name* () (Email*) Email* () (Website) Website (comment) (Post Comment) (wpdiscuzuniqueid) (116) 116 Comments Inline Feedbacks View all comments (Comment search...) (Content) (Author) (E-mail) (Custom Fields) (All) Anna (https://twitter.com/intent/tweet?text=Dear Namiko, could I use a mixer or food... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-511604) (Share On Twitter) (Aug 13, 2024 11:06 am) 2 months ago Dear Namiko, could I use a mixer or food processor to cut the katsuobushi and the kompu? That’s what keeping me from trying this recipe, because I know I can’t cut them well enough. And I got no patience to cut the nori with a scissor, but gladly I buyed the already cutted one. (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi, Anna! Thank you very much for trying... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-511637) (Share On Twitter) Reply to Anna (Aug 16, 2024 3:43 am) 1 month ago Hi, Anna! Thank you very much for trying Nami’s recipe!You may use a food processor to cut them into small pieces. Make sure to run it for a short time to avoid it turning into a paste, especially if you’re using wet kombu and Katsuobushi.We hope this helps! (0) 0 Reply Anna (https://twitter.com/intent/tweet?text=Thank you, it helps a lot. Now I only ne... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-512180) (Share On Twitter) Reply to Naomi (JOC Community Manager) (Sep 17, 2024 6:45 am) 26 days ago Thank you, it helps a lot. Now I only need to buy a new lid, as the old one now lives in oblivion of my ex-boxfriends flat.(5 stars) (1) 1 Reply Happy Cyclist (https://twitter.com/intent/tweet?text=This recipe looks amazing! I am so impr... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-508017) (Share On Twitter) (Feb 25, 2024 7:26 pm) 7 months ago This recipe looks amazing! I am so impressed to learn that you can repurpose the used katsuobushi and kombu after making dashi! Thank you so much for this recipe!! (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi there! Thank you for reading NamiR... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-508052) (Share On Twitter) Reply to Happy Cyclist (Feb 26, 2024 3:31 am) 7 months ago Hi there! Thank you for reading Nami’s post and trying her recipe!We are glad you found this recipe! 😊 Happy Cooking! (0) 0 Reply Tiffany (https://twitter.com/intent/tweet?text=I love Furikake on eggs, in onigiri or j... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-506952) (Share On Twitter) (Jan 30, 2024 9:53 am) 8 months ago I love Furikake on eggs, in onigiri or just on buttered spaghetti noodles. We rarely make Chex mix, but we do coat oyster crackers with a little oil and toss in furikake. Bake at a low temp just to toast them, and they are very good!(5 stars) Last edited 8 months ago by Tiffany (1) 1 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Tiffany! Wow! It sounds like an easy ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-507066) (Share On Twitter) Reply to Tiffany (Feb 01, 2024 2:12 am) 8 months ago Hi Tiffany! Wow! It sounds like an easy and quick, delicious snack!Thank you so much for reading Nami’s post and sharing your experience with us.🤗 (0) 0 Reply Lee (https://twitter.com/intent/tweet?text=I use a dehydrator to dry out the spent ... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-499053) (Share On Twitter) (Sep 30, 2023 2:35 pm) 1 year ago I use a dehydrator to dry out the spent katsuobushi and kombu after making mentsuyu. It makes it very crispy!(5 stars) (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Lee! What a great idea to use a dehyd... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-499136) (Share On Twitter) Reply to Lee (Oct 03, 2023 12:26 pm) 1 year ago Hi Lee! What a great idea to use a dehydrator!Thank you so much for trying Nami’s recipe and sharing the experience with us. Happy Cooking! (0) 0 Reply Niall (https://twitter.com/intent/tweet?text=This was good but I suggest toasting the... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-495098) (Share On Twitter) (Jun 18, 2023 4:54 pm) 1 year ago This was good but I suggest toasting the sesame seeds in a separate pan and combining at the end. By the time they were toasted, I had burned bits of bonito which tasted a little bitter.(4 stars) (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Niall, Thank you so much for trying N... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-495294) (Share On Twitter) Reply to Niall (Jun 20, 2023 1:44 am) 1 year ago Hi Niall, Thank you so much for trying Nami’s recipe and for your feedback.Nami used toasted sesame seeds in the recipe, but roasting them separately is a good idea if you’re using raw sesame seeds.Thank you for taking the time to tell us about your experience!🙂 (2) 2 Reply Jami (https://twitter.com/intent/tweet?text=Hi Nami! Is there any way to make this w... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-484730) (Share On Twitter) (Dec 30, 2022 9:08 am) 1 year ago Hi Nami! Is there any way to make this without sesame seeds or do you have any suggestions for a good substitute? I’d like to make some for a friend that has a sesame allergy – she’s had a hard time finding any yummy furikake that doesn’t have sesame seeds so I was delighted to find this recipe! Any recommendations? Thank you! (2) 2 Reply Steph (https://twitter.com/intent/tweet?text=Hi Nami! How would I made this spicy? Ca... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-483661) (Share On Twitter) (Dec 03, 2022 12:25 pm) 1 year ago Hi Nami! How would I made this spicy? Can I add togarashi? Thanks! (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Steph! Thank you for reading NamiR... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-483788) (Share On Twitter) Reply to Steph (Dec 05, 2022 7:22 pm) 1 year ago Hi Steph! Thank you for reading Nami’s post and trying her recipe!Sure. You can add Togarashi, chili flakes, wasabi, etc.(https://www.justonecookbook.com/shichimi-togarashi/) https://www.justonecookbook.com/shichimi-togarashi/ (https://www.justonecookbook.com/gochugaru-korean-chili-flakes/) https://www.justonecookbook.com/gochugaru-korean-chili-flakes/ (https://www.justonecookbook.com/wasabi/) https://www.justonecookbook.com/wasabi/ We hope this helps! (0) 0 Reply Michael K Wascher (https://twitter.com/intent/tweet?text=I love furikake. Great with eggs, sprink... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-483328) (Share On Twitter) (Dec 02, 2022 6:35 am) 1 year ago I love furikake. Great with eggs, sprinkled on a bagel & cream cheese, anything that needs a flavor bomb & a bit of texture. I can’t wait to make my own. (0) 0 Reply Naomi (JOC Community Manager) Admin (https://twitter.com/intent/tweet?text=Hi Michael, Thank you for reading Nami&#... &url=https%3A%2F%2Fwww.justonecookbook.com%2Fhomemade-furikake-rice-seasoning%2Fcomment-page-4%2F%23comment-483627) (Share On Twitter) Reply to Michael K Wascher (Dec 03, 2022 1:33 am) 1 year ago Hi Michael, Thank you for reading Nami’s post!We hope you enjoy the homemade Furikake soon. 😊 (0) 0 Reply (https://www.justonecookbook.com/homemade-furikake-rice-seasoning/comment-page-3/#comments) « Previous (https://www.justonecookbook.com/homemade-furikake-rice-seasoning/comment-page-1/#comments) 1 (https://www.justonecookbook.com/homemade-furikake-rice-seasoning/comment-page-2/#comments) 2 (https://www.justonecookbook.com/homemade-furikake-rice-seasoning/comment-page-3/#comments) 3 4 (https://www.justonecookbook.com/about/) (Namiko Chen of Just One Cookbook) Meet The Author Namiko Chen I’m Nami, a Japanese home cook based in San Francisco. 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