In Japan, Furikake is used to season rice and turn basic white rice into something that has salty, sweet and savoury flavours, it's a bit like hitting your plain rice with an umami bomb. There are lots of different flavours but generally, most include sesame seeds, seaweed, salt, sugar and dried fish. This variety of Furikake also contains dried egg (tomago translates as egg) and is one of the most popular.
As well as sprinkling this over your rice, try mixing with butter as spreading over steak, or sprinkling over roasted aubergines with sesame and soy. This glass jar seasoning shaker keep well in your cupboard and a teaspoon is all that's needed.
Allergens: MILK, EGG, SESAME, FISH, GLUTEN, SOY
Ingredients: White sesame seed, lactose (milk), egg yolk powder, starch, salt, corn flour, sugar, dried seaweed, dried fish shavings, flavour enhancer: E621, yeast extract, soy sauce (water, salt, defatted soybeans, wheat, alcohol), wheat germ, aonori seaweed (green laver), kelp extract (kelp, salt), hydrolysed protein (soybeans, corn, wheat, yeast, salt), fermented seasoning (glucose syrup, fructose-glucose syrup, sugar, rice, alcohol, salt, rice koji), dextrin, flavour enhancer: E640, colour: E101, flavour enhancer:: E635, antioxidant: E300, spirulina, flavouring, colour: E160a, liquorice extract, flavour enhancer: E331, colour: E160c, garlic, flavour enhancers: E509, E327, flavouring.
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