SPRING FURIKAKE

Spring is in full swing. With it, comes the return of new vegetables and beautiful, mouth-watering fruits. This season is an inspiring playground for (re)discovering our furikake, a 100% natural Japanese condiment that's a great substitute for salt.

Here are a few ideas to devour without moderation. Imagine instead: a bowl of cucumber gazpacho, a few leaves of Thai basil (or classic basil, it works very well too!) that you sprinkle with our lemon furikake made with sesame and lemon zest.

On the fish side, we'd love for you to try a sea bream carpaccio topped with a few strips of raw green asparagus. For seasoning, add a generous drizzle of olive oil and a squeeze of lemon juice. All you'll need to do is sprinkle our furikake curry over our carpaccio. The crunch of the sesame seeds with the tender strips of fish will make you addicted. As for the combination of sea bream, lemon, and curry, it's irresistible!

This season also seems like a good time to try a recipe for knife-sliced ​​beef tartare, topped with some fresh, crisp peas, and bound with a drizzle of sesame oil. The whole thing is topped with our original seaweed-based furikake (a delicious combo of dulse and kombu).

For dessert, keep it simple and healthy, but still delicious: fromage blanc with a red fruit coulis, a few fresh strawberry wedges, and finish with a drizzle of chili furikake. These spicy notes will have you hooked! In short, furikake your life!

Written by Leslie Gogois