Furikake is a traditional Japanese rice seasoning, created by a pharmacist in the early 1900s. The Japanese population was suffering from a widespread calcium deficiency, and to battle it, Suekichi Yoshimaru mixed together powdered fish bones, sesame and poppy seeds. and seaweed, and called it Gohan no Tomo, which means “a friend for rice.”
This friend for rice can now be found under a new name, and in many flavors with all kinds of ingredients, but it’s still a staple of Japanese seasoning. My love of Jewish-Japanese mashups couldn’t resist the temptation to try to Jew-ify a spice blend I use in my kitchen all the time. Even better, two of the original ingredients, sesame and poppy seeds, overlap with the now ubiquitous everything bagel seasoning. The bonito flakes are a far better, and more accessible option than powdered fish bones, and are reminiscent of lox on an everything bagel. In fact, the ingredients for both seasonings are so similar, you’ll wonder why this hasn’t gone viral.
EVERYTHING BAGEL FURKIKAKE
makes 4 oz
1 Tbs seaweed flakes
1 Tbs bonito flakes
1 Tbs black sesame seeds
1 Tbs sesame seeds
2 tsp poppy seeds
2 tsp dehydrated roasted garlic
2 tsp dehydrated onion
Combine all ingredients. Store in an airtight container.
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