Furikake and ochazuke are two simple ways to serve rice Japanese-style. The first is sprinkled over rice to add flavour; the second turns it into a light soup with green tea or broth.
Furikake (ふりかけ) is a traditional powdered Japanese seasoning made with sesame seeds, seaweed and dried bonito, or katsuobushi. Sprinkled over a bowl of hot rice, it instantly adds the characteristic umami flavour of Japanese cooking. Easy to use, it turns an ordinary dish into a flavourful meal.
Furikake traditionally comes in many varieties, including shiso, wasabi, salmon and egg. Its use is not limited to rice: it is also ideal for seasoning salads, onigiri and even grilled vegetables. It is one of Japan’s most popular seasonings, both convenient and nutritious.
Among the classics, gomashio (ごま塩) is probably the simplest: this mixture of toasted sesame seeds and salt seasons rice, onigiri and certain vegetables with a straightforward, lightly roasted flavour. Noritama (のりたま), whose name combines nori and tamago, meaning egg, is another iconic furikake. Richer and more colourful, it generally combines egg flakes, nori seaweed and sesame, sometimes completed with fish or other seasonings depending on the recipe.
Less familiar in France, ochazuke (お茶漬け), also called chazuke, is a quick, flavourful and balanced dish. It consists of a light green tea broth poured over a bowl of rice, with toppings such as grilled salmon, umeboshi plums or nori. It is often prepared with a ready-made seasoning sachet similar to furikake, containing dashi and the necessary seasonings. It is an ideal dish for a light meal after a busy day.
Whether you are curious to try new flavours or would like to recreate the taste of a Japanese dinner at home, furikake and ochazuke are useful staples to keep in your cupboard. They also pair very well with good-quality Japanese rice for an authentic and balanced experience. Try them, taste them and let yourself be surprised by the simplicity and character of these seasonings.
