View source for Furikake

{{short description|Japanese seasoning}}
{{italic title}}
{{Use dmy dates|date=September 2020}}
{{Infobox food
| name             = {{transliteration|ja|Furikake}}
| image            = Meshi 004.jpg
| image_size       = 300
| image_alt        = 
| caption          = {{transliteration|ja|Furikake}} sprinkled on rice
| alternate_name   = 
| type             = [[Seasoning]]
| course           = 
| country          = [[Japan]]
| region           = 
| national_cuisine = [[Japanese cuisine]]
| creator          = 
| year             = 
| mintime          = 
| maxtime          = 
| served           = 
| main_ingredient  = [[Nori]], [[dried fish]], [[Roe|dried roe]], [[sesame]], [[shiso]], [[salt]]
| minor_ingredient = 
| variations       = 
| serving_size     = 
| calories         = 
| calories_ref     = 
| protein          = 
| fat              = 
| carbohydrate     = 
| glycemic_index   = 
| similar_dish     = 
| cookbook         = 
| commons          = 
| other            = 
| no_recipes       = false
}}
{{nihongo||[[wikt:振り掛け|振り掛け]], [[wikt:ふりかけ|ふりかけ]], [[wikt:振掛け|振掛け]], [[wikt:振掛|振掛]]|'''Furikake'''}} is a dry [[Cuisine of Japan|Japanese]] [[condiment]]<ref>[http://www.japanesekitchen.co.uk/furikake.html Japanese Furikake (Rice Seasoning)] {{Webarchive|url=https://web.archive.org/web/20110825082605/http://www.japanesekitchen.co.uk/furikake.html |date=25 August 2011 }}. Japanese Kitchen. Accessed 28 October 2009.</ref> sprinkled on top of cooked rice, or used as an ingredient in {{transliteration|ja|[[onigiri]]}}. It typically consists of a mixture of [[dried fish]] or freeze-dried eggs, [[sesame seed]]s, [[Nori|dried seaweed]] flakes, sugar, salt.<ref name=Mouritsen>{{cite book|last1=Mouritsen|first1=Ole G.|title=Sushi food for the eye, the body & the soul|url=https://archive.org/details/sushifoodforeyeb00mour|url-access=limited|date=2009|publisher=Springer|location=New York|isbn=978-1441906182|page=[https://archive.org/details/sushifoodforeyeb00mour/page/n130 113]|edition=2nd}}</ref><ref name=Ambrose>{{cite news|last1=Ambrose|first1=Amber|title=Random Ingredient of the Week: Furikake|url=http://www.houstonpress.com/restaurants/random-ingredient-of-the-week-furikake-6402022|accessdate=22 November 2015|work=Houston Press|date=12 April 2010}}</ref> Other ingredients, such as {{transliteration|ja|[[katsuobushi]]}} (sometimes indicated on the package as [[Skipjack tuna|bonito]]), {{transliteration|ja|okaka}} ([[bonito flakes]] moistened with soy sauce and dried again), freeze-dried [[salmon]] particles, {{transliteration|ja|[[shiso]]}}, egg, powdered [[miso]], or vegetables, are often added.<ref name=Ambrose/>

{{transliteration|ja|Furikake}} is often brightly colored and flaky. It can have a slight fish or seafood flavoring and may be spicy or sweet. It can be used in Japanese cooking for [[pickling]] and for rice balls ({{transliteration|ja|onigiri}}).

==Overview==
The Japan Furikake Association defines ''furikake'' as "seasoned and dried one or more kinds of marine products, agricultural products, livestock products, etc., and mixed with seaweed, sesame seeds, seasonings, and others. Its main use is sprinkled (in Japanese: ''furikake'') on rice and other foods."<ref name="Noubunkyo">農文協（編）『地域食材大百科：第9巻 』 農山漁村文化協会 2013年 ISBN 978-4-540-11210-2 pp.250-260.</ref>

According to this definition, ''[[gomashio]]'' (sesame salt), which is traditionally sprinkled on [[red bean rice]], and [[shiso]], after being used to season ''[[umeboshi]]'' (pickled plums) and dried and powdered, are also ''furikake''. ''Chazuke-no-moto'', a mixture that becomes ''[[chazuke]]'' when hot green tea is poured on it after sprinkling on rice, is also similar to ''furikake''.<ref name="Noubunkyo"/>

<gallery widths="150px" heights="150px" mode="packed">
File:Noritama (2020).jpg|Noritama furikake
File:ひよこチップ入り 手のりたま (16956021888).jpg|On rice
</gallery>

==History==
[[File:Gohan-no-tomo.jpg|thumb|{{transliteration|ja|Gohan no Tomo}} is considered to be an early version of {{transliteration|ja|furikake}}.]]

In Japan, an herb sprinkling powder on rice or other food has long been called ''furikake''. For example, an article titled "Picnic ''[[Bento]]''" published in 1925 describes how to make ''[[onigiri]]'': "Make a small onigiri of warm rice and ''furikake'' a little roasted-sesame on it."<ref>{{cite journal|author=太田 要次|journal=家事と衛生|title=ピクニックのお弁当|trans-title=Picnic Bento|year=1934|pages=39–42|doi=10.11468/seikatsueisei1925.10.5_39|volume=10|issue=5}}</ref>

The term ''furikake'' became established in the 1950s, but there were equivalent foods to it even before that.

The 13th-century culinary treatise "Chujiruiki" (厨事類記) lists shredded and dried [[Pagrus major|red seabream]], [[Chum salmon|salmon]], and [[shark]] meat, as well as thin slices of ''[[katsuobushi]]'', as garnishes for rice.<ref name="ano">{{Cite book |author =菊地武顕|title=あのメニューが生まれた店 |publisher=平凡社 |year=2013|page=36|isbn= 978-4582634860}}</ref><ref name="gohan">{{Cite web |author=漆原次郎 |date=2015-04-10 |url= http://jbpress.ismedia.jp/articles/-/43469 |title=ご飯にも乳房にも！？日本人とふりかけの歴史"ご飯のお供"のたどる道（前篇） |accessdate=2023-11-26}}</ref>

[[Gomashio]], which is still commonly eaten today, is made by roasting sesame seeds and mixing them with baked salt, and appears in an ancient document, ''Diary of [[Ishiyama Hongan-ji]]'' at 1536, under the name "gomashio." In that document, it is written that "on March 3, sekihan (red rice) was served at the celebration, and gomashio was placed on top of it."<ref>{{Cite web |author=コトバンク  |url=https://kotobank.jp/word/%E8%83%A1%E9%BA%BB%E5%A1%A9-504378 |title=胡麻塩 |accessdate=2023-11-26}}</ref>
[[File:Sake chazuke (4).jpg|thumb|Furikake on [[ochazuke]]]]
''Denbu'' (田麩), a food made by boiling powdered dried bonito flakes in sake and soy sauce, appears in an ancient 17th-century document called "Kokin Ryouri-shu" ("Collection of Ancient and Modern Cookbooks").<ref>{{Cite web |author=コトバンク |url=https://kotobank.jp/word/%E7%94%B0%E9%BA%A9-578850 |title=田麩 |accessdate=2023-11-26}}</ref>

[[Tsukudani]] (佃煮), which appears in the 19th century colloquial dictionary "Risogonshuran" (俚言集覧) compiled by Ota Zensai (太田全斎), is made by boiling down small fish, shellfish, seaweed, and other ingredients in soy sauce to a rich flavor.<ref>{{Cite web |author=コトバンク  |url= https://kotobank.jp/word/%E4%BD%83%E7%85%AE-99168 |title=佃煮 |accessdate=2023-11-26}}</ref> The use of tsukudani is similar to furikake, but it is not usually called furikake in Japan today.

The modern furikake was invented by several companies between the 1900s and 1920s for the purpose of tasty nourishment. Regarding modern furikake, the Japan Furikake Association recognized Futaba's "Gohan no Tomo" as the original in 1994, but revoked this recognition in 2022 and is conducting a reexamination.<ref>{{Cite news |title=全国ふりかけ協会、3年ぶり総会で原料高を確認 元祖認定は取り下げて再調査 |newspaper=日本食糧新聞 |date=2022-07-08 |url=https://news.nissyoku.co.jp/news/yoshiokau20220627015509108 |accessdate=2023-11-26 }}</ref> The association's conclusion has not been reached as of 2023.

One account of the origin of {{transliteration|ja|furikake}} is that it was developed during the [[Taishō period]] (1912–1926) by a pharmacist in [[Kumamoto prefecture]] named {{nihongo|Suekichi Yoshimaru|吉丸末吉}}.<ref name=Ishizaki>{{cite web|last1=Ishizaki|first1=Nobuo|title=Innovative flavors put furikake back in spotlight|url=http://the-japan-news.com/news/article/0002457086|website=The Japan News|publisher=[[Yomiuri Shimbun]]|accessdate=22 November 2015}}</ref><ref name=JAN>{{cite news|title=Introducing furikake: making rice even tastier!|url=http://issuu.com/janews/docs/ja_news_201303/13|accessdate=22 November 2015|work=The Japan Australia News|publisher=Kyodo News|date=March 2013|page=13}}</ref> To address calcium deficiency in the Japanese population, Yoshimaru developed a mixture of ground fish bones with roast sesame seeds, poppy seeds, and seaweed that was made into a powder. This product, which he called {{nihongo3|{{gloss|A Friend for Rice}}|ご飯の友|Gohan no Tomo}}, is generally considered the precursor to contemporary {{transliteration|ja|furikake}}. A food company in Kumamoto later acquired the product and was able to sell it commercially.<ref name=Ishizaki/> It was initially sold in a flask-like container shaped with a narrow neck to prevent moisture from seeping into the product.<ref name=JAN/>

Another theory is that in 1916, Tanaka Foods developed "Travel Friend"(旅行の友) in cans at the request of the military as a nutritional supplement.<ref name="ano"/><ref name="gohan"/> This is a blend of dried small fish powder seasoned with soy sauce, sesame, seaweed, and egg.<ref>{{Cite web |author=田中食品株式会社  |url=https://www.tanaka-foods.co.jp/joy/about.html |title=旅行の友について |accessdate=2023-11-26}}</ref>

In 1927, a grocery retailer in [[Fukushima City]] named Seiichirō Kai developed a mixture consisting of ''ishimochi'' (石持 or 石首魚, silver white croaker, ''[[Pennahia|Pennahia argentata]]'') with soy sauce seasoning, kelp, and sesame seeds. He founded the Marumiya Food Research Institute.<ref>{{Cite web |author=丸美屋  |url=https://www.marumiya-saiyo.com/company/challenge.html |title=終わりなき完成品、「のりたま」 |accessdate=2023-11-26}}</ref>
<ref>{{Cite news |title=丸美屋食品工業「驚きの21年連続売り上げ増！その秘密は！？」宮﨑香蓮の社会科見学|trans-title= Marumiya Foods Industry "Surprising 21 consecutive years of sales growth! What's the secret? Social Studies Tour with Karen Miyazaki |newspaper=東京新聞 |date=2021-11-10 |url= https://www.tokyo-np.co.jp/article/140701 |accessdate=2023-11-26 }}</ref> Kai called his product {{nihongo3|{{gloss|This Is Tasty}}|これは旨い|Kore Wa Umai}}; it was popular on its release. Although {{transliteration|ja|Kore Wa Umai}} was initially considered a luxury item for the affluent who were able to consume white rice on a regular basis, it later was made accessible to the Japanese working class.<ref name=JAN/>
[[File:和食 ふりかけ (39074154871).jpg|thumb|On rice]]
The availability of {{transliteration|ja|furikake}} in Japan increased starting shortly after September 1948, when [[Nissin Foods]] began to manufacture it on a large scale to address [[Food in the Occupation of Japan|pervasive malnourishment]]. The product was commercialized on the basis that it provided a good source of [[protein]] and [[calcium]].<ref name=Solt>{{cite book|last1=Solt|first1=George|title=The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze|date=2014|publisher=University of California Press|location=Berkeley|isbn=978-0520958371|page=96}}</ref> {{transliteration|ja|Furikake}} was made widely available as it was dispensed to those serving in the Japanese military starting in [[World War I]].<ref name=JAN/>

The term {{transliteration|ja|furikake}} was used generically to describe the product starting in 1959 with the formation of the National {{transliteration|ja|Furikake}} Association. Since 1959, {{transliteration|ja|furikake}} products are usually differentiated by their particular ingredients, such as salmon {{transliteration|ja|furikake}} and sesame-and-salt {{transliteration|ja|furikake}}.<ref name=JAN/>

In the same year, Marumiya Foods developed "Noritama," a sweetened egg added to {{transliteration|ja|Kore Wa Umai}} which became popular as ''furikake'' for children. In 1963, ''Noritama'' with a sticker of [[8 Man]] became explosively popular, and ''furikake'' was transformed from a luxury food for adults to a popular food for children.<ref name="ano"/><ref name="gohan"/>

In 1970, Mishima Shokuhin marketed a new ''furikake'', made by reusing the red shiso used to color pickled plums, under the product name ''Yukari''.<ref>{{Cite web |author=三島食品 |url=https://www.mishima.co.jp/study/yukari/ |title= ゆかりの誕生|accessdate=2023-11-26}}</ref> The name comes from the desire to create a connection ("縁" (yukari) in Japanese) with customers.<ref>{{Cite web |author=三島食品 |url= https://www.mishima.co.jp/study/name/ |title=名前の由来 |accessdate=2023-11-26}}</ref>

In the 1980s, ''furikake'' became strongly associated with children's food, and its use rapidly declined after the age of 12. In 1989, Nagatanien began selling "furikake for adults" using ingredients with a luxurious taste and pungent flavor. The initial varieties were "Salmon," "Bonito," and "Wasabi."<ref>{{Cite news |title=「おとなのふりかけ」でふりかけニーズを、子どもから大人まで多様化させた永谷園が、3年ぶりに新しいふりかけを発売。子どもでも大人でもない、「中高生」をターゲットにした戦略とは|trans-title=Nagatanien, which has diversified the needs for furikake for both children and adults with its "Furikake for Adult," has launched a new furikake product for the first time in three years. What is the strategy for targeting "junior high and high school students," who are neither children nor adults? |newspaper=Biglobe news |date=2023-08-31 |url=https://news.biglobe.ne.jp/economy/0831/pts_230831_1164011380.html |accessdate=2023-11-26 }}</ref>

<gallery widths="130px" heights="130px" mode="packed">
File:Noritama01.jpg|''Noritama'' on rice
File:Otonano Furikake01.jpg|'' Furikake for Adult '' on rice
File:Yukari on Rice.jpg|''Yukari'' ([[shiso]] salt) on rice
File:ふりかけごはん (9360260673).jpg|Three types of furikake
File:和風の朝食3.jpg|On [[onigiri]]
</gallery>

==Manufacturers==
{{Pie chart
| caption = Share by Furikake Maker (Aug.2017 to Sep.2018)<ref name="nissyoku2018">{{Cite news |title=ふりかけ・お茶漬け特集：ふりかけ市場動向=市場回復へ取組み活発 マーケティング年々進化 |trans-title=Furikake and Ochazuke Special: Furikake Market Trends = Active Efforts for Market Recovery Marketing Evolves Year by Year|newspaper=日本食糧新聞 |date=2018-08-29 |url=https://news.nissyoku.co.jp/news/yoshiokau20180823090608931 |accessdate=2023-11-26 }}
</ref>
|other = yes
|value1 = 45
|label1 = Marumiya
|value2 = 13
|label2 = Nagatanien
|value3 = 8
|label3 = Mishima Shokuhin
|value4 = 5
|label4 = Tanaka Shokuhin
|value5 = 5
|label5 = Oomoriya
}}

Marumiya has been selling ''furikake'' since 1927, and according to a 2021 ''[[The Nikkei]]'' survey, 11 of its products are among the top 20 value share about products in large bags. The product names include "Noritama", "Ajidoraku", "Soft Furikake", "Sukiyaki", and "Honkatsuo."<ref name=shinshoku>{{Cite news |title=「ふりかけ」ランキング！不動の上位"定番"商品！健康的で保存食でもある「ふりかけ」は、"ご飯のお供"から"料理のお供"へと進化しつつある！|trans-title=Furikake Ranking! The top "standard" product! Furikake, a healthy and preservative food, is evolving from a "rice accompaniment" to a "cooking accompaniment! |newspaper=shin-shouhin.com |date=2021-06-04 |url=https://www.shin-shouhin.com/nikkei_pos_ranking/%E3%81%B5%E3%82%8A%E3%81%8B%E3%81%91/ |accessdate=2023-11-26 }}</ref>

Nagatanien sells ''furikake'' that is divided into individual servings. Its main products are "Furikake for Adult", "Furikake for Adult Mini", and "[[Anpanman]] Furikake." However, Nagatanien's market share is far behind that of Marumiya.<ref name=shinshoku/>

Mishima Shokuhin's ''furikake'' products include "Yukari" and "Umeko," and four of the aforementioned top 20 products in large bags are "Yukari" and one is "Umeko.<ref name=shinshoku/>

==See also==

* {{transliteration|ja|[[Gomashio]]}} – a type of {{transliteration|ja|furikake}} mostly consisting of cooked black sesame seeds and sea salt crystals
* {{transliteration|ja|[[Ochazuke]]}} – a soup made by sprinkling seasonings (such as {{transliteration|ja|furikake}}) and toppings over cooked rice, then covering with brewed [[green tea]]
* {{transliteration|ja|[[Shichimi]]}} – a chilli-based spice mixture similar to {{transliteration|ja|furikake}} mainly used on noodles, soups and {{transliteration|ja|[[gyūdon]]}}
* [[List of sesame seed dishes]]
* [[Chutney]]

==References==
{{reflist}}

==External links==
{{sister project links|d=Q1044246|b=no|n=no|v=no|voy=no|m=no|mw=no|wikt=furikake|q=no|s=no|c=category:Furikake}}
{{portal bar|Food|Japan}}

[[Category:Japanese condiments]]
[[Category:Sesame dishes]]