This flaky Japanese topping is commonly sprinkled over rice. Although there are many different varieties of furikake, we love this one that uses refreshing red shisho leaf grown in Japan’s Wakayama Prefecture. The plum-hued topping has a fruity, salty and an herbal, mint-like taste, cut with a touch of pleasant botanical bitterness. It uses umesu, which is a liquid byproduct of making salt-cured ume plums, that yields a fermented sweetness.
Shisho leaves are gently massaged with umesu—the liquid produced from salt-curing plums—before being air dried and gently flaked so it retains its aroma.
We test everything we sell. Here’s how we’d use this.
Of course, you can use this flaky goodness to top rice dishes, but it’s also wonderful on noodles like our Udon Noodles with Shiitake Mushrooms and Spinich, meat, fish, tofu, salads, baked potatoes and more. It brightens everything from sauces to fried dishes, and it makes a killer pasta sauce when mixed with olive oil or dip when mixed into mayo.
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