Kiriboshi Daikon Furikake

Kiriboshi daikon 切り干し大根  is something I always have in our pantry. Dried strips of daikon can be quickly reconstituted in water and is a simple way to add another vegetable dish to the table. 

However, I get into the routine of always making the same dish time after time. Kiriboshi daikon simmered with some carrots and abura-age (deep-fried tofu) in a sweet soy broth. Sometimes I'll switch out the abura-age for some Satsuma-age (deep-fried fish cakes). Good, but not an exciting change from our old ways.

Today I had just a little bit of kiriboshi daikon left in a packet. I quickly rehydrated it in water, squeezed it of excess water, and cut it into small pieces. In a pan I sauteed it with some sesame oil, toasted sesame seeds, and salt. It was a nice change-up from the typical nimono (simmered dish) we have. I had it as furikake over rice, but will try it next time over a salad.

Crunchy Cucumber and Takuan Furikake カリカリきゅうりとたくあんふりかけ

Crunchy cucumber and takuan soft-type furikake by Ohmoriya.

This is a fun furikake that I picked up recently. I was curious to try it after catching the words "kari kari" (crunchy) on the package. Ohmoriya also makes a kari kari furikake with umeboshi that I like.

True to its name, it is very crunchy. The pickled daikon (takuan) and cucumbers are a nice contrast to the soft rice. I am going to try this with fried rice. I think it will be nice with some pork. I think it may also be a nice touch to a hot and sour soup.

Other furikake posts:

Furikake Popcorn

Furikake Tasting (reviews a few furikake)

Furikake Popcorn ふりかけポップコーン

I am addicted to furikake. Intensely flavored flakes or bits that come in a wide variety of flavors like aka shiso, nori, or dried fish (like salmon). But in the last few years there have been so many different flavors coming out that it is hard to keep up.

This ra-yu torisoboro has to be one of my recent favorite finds. Ra-yu is spicy chili oil that we use most often as part of a dipping sauce for gyoza. The taberu ra-yu (edible ra-yu) boom has introduced a wide variety of products from ra-yu flavored salmon flakes to this furikake. Tori soboro is soy-seasoned ground chicken, most often seen over rice with slightly sweet scrambled eggs and julienned pea pods (or other green vegetable) in a dish called sanshoku gohan (three-colored rice dish).

From Marumiya, this "soft furikake" is unlike traditional dried and crunchy furikake but is soft, as you can see by the introduction video. This ra-yu torisoboro is not too hot, rich in umami, and oh so yummy. It is great over a bowl of rice and amazing over popcorn.

Marumiya's soft furikake flavors include other favorites of mine such as Chirimen Takana and Chirimen Sansho. There are also many interesting flavors yet to try include a tuna mayonnaise, an Asari Tsukudani, and Buta Shogayaki. 

Furikake Tasting Round One ふりかけ

Growing up we always had furikake in the house. It was a way to make white rice into a light snack, especially after coming home from school. Back in the 70s furikake was simple stuff, some nori and either something like fish flakes or dried egg yolks. Now I carefully peruse the furikake section of the supermarket (or the 100 yen shop) as the variety is amazing. I am one of those people that needs to try everything at least once if I can. So when I see a new type of furikake I immediately am curious as to how it will taste.

This first pack caught my eye as it is based on the popular taberu ra-yu (edible chili oil) that is taking the country by storm. While it's not as good as the real stuff, it's not a bad substitute. It includes tiny dried shrimp, and the mysterious crunchy bits of ra-yu. Ohmoriya has a great selection of furikake, in particular, I love the kari kari series that includes bits of crunchy umeboshi or takuan.

Another one that grabbed my attention was this pack as I love tarako and mentaiko, and I am also a fan of this company's products. Nagatanien has other great flavors like chirimen sansho, uni, and sukiyaki. However, I will have to say that this was the first of their products that I didn't care for. The texture was too much like sand. But, their other furikake are definitely worth trying, especially the chirimen sansho.

Mishima may be my favorite furikake company as they produce Yukari (dried, red shiso furikake) and Nameshi (dried, salted greens), both of which I always have in my pantry. This product is yukari, shirasu (tiny, dried anchovies), and sesame seeds. We loved this and will definitely get more. The shirasu was a nice contrast to the tart shiso leaves. I am going to try this over some angel hair pasta with some extra virgin olive oil. I can already tell it is going to be a hit.

Do you have any favorite furikake? Please post below if you do.