Furikake is a dry seasoning mix typically sprinkled over rice, vegetables, fish, or soups. Its ingredients can vary widely, but common ones include toasted sesame seeds, dried seaweed (like nori or aonori), salt, sugar, and sometimes dried fish flakes (such as bonito or salmon), and other flavorings like wasabi or dried eggs.
The history of furikake dates back to the early 20th century, and it was originally developed by a pharmacist named Susumu Ogata in 1912 as a way to help people improve their calcium intake. He combined dried fish, seaweed, and other ingredients to create a nutrient-dense seasoning mix. Over time, furikake became a popular condiment in Japan, often used to add flavor and nutrition to simple meals like rice.
Gomasio is a Japanese seasoning made primarily from toasted sesame seeds and salt, with sometimes a small amount of other ingredients like seaweed. It is less complex than furikake and is used for its nutty flavor and health benefits, particularly as a lower-sodium alternative to regular salt. The sesame seeds are usually toasted to bring out their rich, nutty flavor and then ground with the salt. Gomasio’s history is also tied to health-conscious eating in Japan, where it has long been used in traditional Japanese cooking as a flavoring for rice, salads, and vegetable dishes.
