Vegetables Furikake

Furikake are flavourful Japanese condiments that are traditionally sprinkled over rice, fish, mixed salads and vegetables.

There are many types of furikake, typical mixtures usually contain roasted sesame seeds, nori seaweed, dried fish or shellfish, wasabi, salt, sugar, dehydrated vegetables....

Its appearance in Japanese cuisine dates back to the early 20th century and was intended to combat calcium deficiency. A pharmacist from Kyushu is said to have created the first furikake, which was added to rice. Back then, they consisted of dried fish bones that were ground and combined with nori flakes and roasted sesame seeds.
Today, furikake are ubiquitous in Japanese cuisine and add flavour to rice, fish, vegetables, onigiri, maki and sushi, eggs, mixed salads, poke bowls...

These furikake, with their strong notes of toasted sesame and vegetables, are colourful, appetising and offer a good balance of salt and sugar. They are perfect for onigiri, makis, mixed dishes, white rice and noodle dishes.

Origin: Tokyo, Japan

Ingredients: Roasted white sesame seeds, spinach granules (lactose, salt, starch, 14.9% spinach and pumpkin powder, matcha), 14.60% tomato granules (lactose, salt, starch, tomato and onion powder, garlic and celery powder, 8. 7% spiced white radish leaves, roasted black sesame seeds, sugar, carrot flakes, pumpkin flakes, fermented rice, salt, soy sauce (soy, wheat, salt, sugar, alcohol), nori seaweed, sea lettuce, flavour enhancer E621, colours E120 - E160c - E150a - E160b(Ii) - E160a, antioxidant E300, thickener E415, vitamin B2 (E101) and vitamin A.

Storage: Protect from light, heat and moisture

Allergen(s): caramel colour E150a, celery, lactose, sesame, soya, wheat

Nutritional information: Per 100 g: energy 463 kcal (1929 KJ); fat 25.7 g, of which saturated 4.10 g; carbohydrates 40.7 g, of which sugar 33.6 g; fibre 8.4 g; protein 12.9 g; salt 9.133 g.