Furikake, Fuke

Furikake seaweed for rice in broth - 24 g
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Furikake with fish eggs - 60 g
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Furikake seaweed and salmon to the rice in the broth - 33 g
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Furikake-fish - 60 g
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The furikake is a mixture of seaweed and sesame seeds, roasted and salted in dashi before being reduced to a powder. It was invented during the second world war to "decorate" the rice bowl of the japanese sailors. Very popular in Japan, there are many different tastes. This is the premium range of Futaba with sesame oil and dashi.

The yukari is a sauce for japanese rice, or furikake as is known in japanese, is the fastest and easiest way to make great taste in a humble bowl of rice.The yukari is one of the most popular types of seasoning for the rice in Japan. With its characteristic red/purple the Yukari is in addition fantastic to the white rice and sushi, but also noodles, natto and japanese pickles.This is the version with shiso and ginger.

Furikake to taste noritamago - 60 g
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The yukari is a sauce for japanese rice, or furikake as is known in japanese, is the fastest and easiest way to make great taste in a humble bowl of rice.The yukari is one of the most popular types of seasoning for the rice in Japan. With its characteristic red/purple the Yukari is in addition fantastic to the white rice and sushi, but also noodles, natto and japanese pickles.This is the version napa with umeboshi

The yukari is a sauce for japanese rice, or furikake as is known in japanese, is the fastest and easiest way to make great taste in a humble bowl of rice.The yukari is one of the most popular types of seasoning for the rice in Japan. With its characteristic red/purple the Yukari is in addition fantastic to the white rice and sushi, but also noodles, natto and japanese pickles.This is the version with the five grains and flax seeds

The Mix of ingredients flavoured and tasty, with slivers of the fragrant fish bonito.

The leaves of shiso japanese - 26 g
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Furikake at the base of the leaves of shiso and plum ume - 60 g
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