FURIKAKE KESAKO?

Many of you have already adopted our furikake . And that really warms our hearts! It must be said that this Japanese condiment is a wonderful alternative to salt since it allows you to reduce the use of salt by 90%. Perfect for adding flavor and color to your dishes, while doing you good.

But what is it really? Here's the story behind this delicious condiment: invented by a Japanese pharmacist at the beginning of the 20th century , it was designed to season rice and fill nutritional gaps in the population. Quickly adopted by the Japanese, especially children , it was originally made from crushed fish bones, sesame seeds, and seaweed.

In fact, the first version from 1910 was called "gohan no tomo," which means " a friend for rice ." Today, it pairs well with rice, but also with many other dishes where it's simply sprinkled on top. Furikake, in fact, literally means " to sprinkle, to shake ."

It's up to you to find your favorite combinations: on vegetable chips, on roasted fish straight from the oven, on popcorn for a nice savory version as an aperitif, or even on your steamed vegetables to make them sexier. So let's get on with it !

Written by Leslie Gogois