Oh, come on! How is this not a real thing?
Until recently, rice-loving Americans looking to add a little zing to their favorite grain would need to trek out to the nearest Asian grocery store to pick up a pack of furikake rice topping. But now, according to Japanese media, the toppings are gaining traction on the US west coast and is becoming more widely available.
Furikake consists of a mish-mash of ingredients that have been dried and powdered and, in Japan, is intended specifically and only to be sprinkled atop a steaming hot bowl of sticky Japanese rice; which explains why many Japanese people are reacting with shock at how the Americans are choosing to deploy the condiment.
As a kid growing up in the 80s, I had imagined that by the year 2015, we’d either be waging war against an army of unstoppable killing machines of our own creation or zipping to work by hoverboard (or perhaps in phallus-shaped train pods) while enjoying eggs ‘n’ bacon in tablet form. Alas, science has let me down on both fronts, with the closest thing I have in my life to robot warfare being Apple constantly bugging me to sign in to the Cloud or Facebook suddenly deciding that we all have to download a totally separate smartphone app just to receive private messages.
But at least we can now let machines make our bento lunches look pretty while we’re busy ironing a shirt or looking for the keys to our stupid, dead dinosaur-fuelled cars. Say hello to Lunchbot.
Slimy, sticky, and stinky – natto is a triumvirate of all the things picky eaters are likely to find unpalatable. While these fermented beans are actually incredibly good for your health (being rich in vitamins and fibre), they’re nonetheless something that even most Japanese people don’t like eating. But now there’s a new miracle product which claims to make natto perfectly tasty and edible, even for die-hard natto haters.
He’s known for his outspoken and often controversial opinions, from saying that civil servants who have tattoos should resign, to denying the forcible recruitment of South Korean “comfort women” during the second world war.
But it was an intense debate about whether students should be allowed to have furikake seasoning with their school lunch that left city mayor Tōru Hashimoto scratching his head this week as he asked the Osaka Board of Education: “What’s wrong with furikake?!”
In Japan, almost every traditional meal is served with white rice. Sometimes, though, even Japanese diners find themselves craving something a little more flavorful, and when they do, they reach for a container of furikake (lit. “sprinkle over”) flakes to liven up their rice.
Dried fish like salmon or bonito are the most common kinds of furikake, but just like every region of Japan has its own special Kit-Kats, different parts of the country also have their own unique furikake, and today we’re taking a look at seven of the most tempting.
Toppings and seasonings have an often overlooked power to completely make or break the overall taste of a dish. And yet, many of them can be found at prices under 100 yen (US$1). Why is something so important to your meal’s flavor made and sold so cheaply?
Back in 2013 Kobayashi Shokuin, decided to buck that trend and came out with a luxury furikake (dried condiment) that sells for the premium price of two 30g (1oz) cans for 10,000 yen ($100). Much to their delight, the response has been great and people have been buying up this Kuchi Doke at an increasing rate despite its exorbitant price.
Mamechishiki, literally translated as “bean knowledge,” refers to trivia in Japanese. And, if there’s one thing the Internet is good for (besides videos of cats), it’s trivia!
Today’s “bean knowledge” is about the difference in value (by weight) of furikake (dried seasoning sprinkled over white rice) and a Porsche. It originated on a popular Japanese Twitter hashtag “#surprising things said by my teacher.”
One Japanese Twitter user sent out the following tweet. Read More