Umami Insider Shiso Furikake

1.58 oz. Jar - Japan

Aromatic Red Shiso Furikake for Rice, Noodles, Vegetables and Snacks

All About Umami Insider Shiso Furikake

Furikake is a Japanese savory seasoning traditionally sprinkled over rice. There are many different kinds, but shiso furikake is especially beloved for its refreshing aroma, beautiful color, and uniquely herbal flavor.

Shiso Furikake is made with red shiso grown in Wakayama Prefecture. The shiso is moistened and massaged with umesu—the salty, fruity liquid naturally produced when ume plums are salt-cured to make umeboshi — then dried with hot air and turned into flakes. This process helps preserve the fresh shiso flavor and aroma while giving the seasoning its gently salty, fruity brightness.

What Makes Shiso Special

Shiso, also known as perilla, is an herb in the mint family. Red shiso, or akajiso in Japanese, has deep red to purple leaves and a flavor that is hard to compare neatly to anything else. It can taste herbal, earthy, slightly minty, gently spicy, and aromatic all at once.

That complexity is exactly what makes it so useful as a finishing seasoning. Shiso can make simple foods feel fresher and more layered without turning them heavy. A little sprinkle can brighten rice, add lift to tofu, give avocado toast a Japanese-inspired twist, or make a plate of noodles feel instantly more interesting.

Why Umesu Gives This Furikake Its Lift

Umesu is the liquid produced during the umeboshi-making process. It is salty, fruity, tangy, and deeply tied to the flavor of Japanese salt-cured ume plums. Here, it is used to moisten and season the red shiso before drying, giving the final furikake a clean, lightly fruity saltiness that complements the herb’s natural aroma.

• Refreshing shiso aroma — herbal, earthy, and gently minty
• Bright umesu character — salty, fruity, and lightly tangy
• Beautiful natural color — red shiso gives vivid visual appeal
• Simple ingredient list — made with only red perilla and salt
• Wide versatility — rice, noodles, tofu, vegetables, cheese, pasta, grilled meats, and more

Herbal, Salty and Wonderfully Japanese

This furikake is less tart than the ume plum version and more herbal-aromatic. It has that classic shiso quality: fresh but savory, gentle but distinctive, familiar in Japanese cooking and surprising almost everywhere else.

It is one of those small pantry items that makes everyday food feel more intentional. Plain rice becomes fragrant. A baked potato gets a salty herbal pop. Mozzarella suddenly feels less expected. Noodles get a finishing note that is not quite citrus, not quite mint, not quite plum—just very shiso.

The Technique That Makes the Biggest Difference: Sprinkle It at the End

For the brightest aroma and prettiest color, use Shiso Furikake as a finishing sprinkle. Add it just before serving over rice, tofu, noodles, salads, potatoes, vegetables, grilled meats, or fried foods.

Use it with:

• Steamed rice, rice balls, tofu, noodles, and tempura
• Avocado toast, mozzarella, baked potatoes, salads, and pasta
• Grilled meat, meatballs, schnitzel, stir-fries, and steamed vegetables

How to Use Umami Insider Shiso Furikake

Sprinkle it over rice, rice balls, tofu, salad, mozzarella, baked potato, tempura, noodles, or steamed vegetables for a clean, aromatic hit of shiso flavor. Its mild saltiness and fruity herbal character make it especially good as a final touch.

It can also be used as a seasoning for steamed dishes, stir-fries, fried foods, meatballs, schnitzel, and grilled meats. Mix it with olive oil for a quick shiso pasta sauce or bread dip, blend it with mayonnaise for a savory-herbal spread, or combine it with vinegar to create a shiso pickling sauce.

And yes, like Umami Insider's ume furikake, this can go sweet if you are adventurous. A light sprinkle over ice cream or sorbet brings a salty-herbal contrast that is strange in exactly the right way.

Where Umami Insider Shiso Furikake Really Shines

Rice and rice balls: This is the classic use. The shiso adds fragrance, color, and a salty-herbal lift that makes plain rice feel complete.

Tofu, noodles and vegetables: Try it over chilled tofu, cold noodles, steamed vegetables, stir-fried vegetables, or tempura. It brings a fresh, savory finish without needing a heavy sauce.

Avocado toast, mozzarella and potatoes: Shiso’s herbal brightness works beautifully with creamy, mild, or starchy foods. Try it on avocado toast, caprese-style mozzarella, baked potatoes, fries, or potato salad.

Grilled meats and fried foods: Use it as a finishing seasoning for grilled chicken, pork, beef, meatballs, schnitzel, or fried vegetables. The salt and shiso aroma cut through richness nicely.

Pasta, sauces and playful desserts: Mix it with olive oil for a quick pasta sauce, stir it into mayonnaise for a dip, or sprinkle a tiny bit over sorbet when you want an unexpected salty-herbal contrast.

It can also be used in:

• Shiso olive oil pasta
• Shiso mayonnaise dip
• Quick pickling sauces
• Fried snacks and tempura
• Rice bowls and noodle bowls

A Note for Cooks and Snackers

This furikake is made with only red perilla and salt, so it brings both flavor and seasoning. Use it as a finishing touch and taste before adding extra salt. A small sprinkle is often enough to add color, aroma, and lift.

Product Details

• Product Type: Shiso furikake seasoning
• Producer / Brand: Umami Insider
• Origin: Japan
• Ingredients: Red Perilla, Salt.
• Net Weight / Size: 1.58 oz.
• Format: Jar
• Best Uses: Rice, rice balls, tofu, noodles, salads, avocado toast, grilled meats
• Flavor Profile: Herbal, aromatic, salty, fruity, earthy, lightly tangy
• Storage: Store at room temperature 

Key Characteristics

• Primary Flavor: Red shiso, also known as red perilla
• Shiso Source: Red shiso grown in Wakayama Prefecture
• Ingredient Count: Two ingredients
• No Additives: No additives or MSG
• Primary Use: Finishing sprinkle and rice seasoning
• Botanical Family: Mint family, Lamiaceae