KEI'S RECIPE TIPS

Japanese chef at the helm of a gourmet restaurant in Nice, Kei Matsushima has developed our 5 furikake recipes: the ORIGINAL with seaweed and sesame, as well as the LEMON, MILD CURRY, HOT PEPPER and TOMATO versions.

Who better than him to give you tips on how to properly incorporate furikake into your recipes? “ Furikake are the best ally of raw vegetables: all flavors work and make raw vegetables more appetizing . The same goes for braised or steamed vegetables.”

Her favorite? FURIFURI LEMON and CHILLI to accompany a sea bream or sea bass carpaccio . Just add a drizzle of olive oil and a squeeze of lemon juice on top and voilà, you're done. "I like to sprinkle my carpaccios with dried lemon or grated lemon zest to bring another kind of umami to the mouth."

Furikake are also particularly well-suited to white meats. And why not sprinkle your veal cutlets with FURIFURI TOMATO? Also try a veal carpaccio with our FURIFURI ORIGINAL.

As the chef explains, the goal of these everyday recipes is to achieve maximum flavor without the need for salt: " FURIFURI creates the final taste, and that taste explodes in your mouth, without salt ."

So don't hesitate any longer and let's make the most of life !

Written by Leslie Gogois