Katsuo (Bonito) Furikake Rice Seasoning
Katsuo is the Japanese name for the fish known in most other parts of the world as bonito. We call it skipjack tuna in the states, I don???t know why it has so many names. In Japan, katsuo is dried whole and then shaved into a product called katsuobushi. It looks a lot like sawdust and smells like dried mushrooms with a faint oily fish smell. It???s a critical component in making dashi, the popular seaweed stock used ubiquitously throughout Japanese cuisine.
Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, etc., are often added to the mix.
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri.)
INGREDIENTS:SHAVED BONITO, SESAME SEED, SUGAR, SALT, SOY SAUCE (WATER, SOY BEAN, WHEAT, SALT), SEAWEED.
Allergens: This product contains FISH, SESAME SEED, SOY, WHEAT.
- Buy 5 or above and get 25% off