Dear Japanese Food Lovers,
Hello from Aiko at isfor WA, Oxford!
I started making this furikake as a way to use up kobu seaweed and shaved, dried bonito after making dashi. At first, it was just about reducing waste — but it quickly became something more.
In Japan, we often enjoy small side dishes as “gohan no otomo” — little companions for plain rice. This homemade furikake has become one of our family’s favorites. Even my daughter, who usually doesn’t have much appetite for plain rice, asks for seconds when I sprinkle this on top.
Now it’s become a regular at our table. And not just on rice —
We’ve discovered it’s delicious on chilled tofu too.
Just a spoonful of the furikake over silken tofu makes for a perfect, simple side dish. Light, full of umami, and unexpectedly comforting.
It’s a humble seasoning, born from leftovers —
but in our home, it’s a little bit of magic.
Here is how to make it – very easy!
Instructions (leftovers from my dashi recipe) :
- Place the chopped kobu seaweed and shaved, dried bonito, and 50ml dashi in a frying pan.
- Cook over a medium heat, stirring constantly, until no moisture remains.
- Add 1 tablespoon each of soy sauce, mirin, and 1 teaspoon of sugar.
- Cook over a medium heat, stirring constantly, until the mixture becomes dry and crumbly. Turn off the heat and stir in 1 tablespoon of sesame seeds.


I’ve always loved spices and enjoy experimenting with different ones in my cooking. Lately, I’ve been really into turmeric. I tried adding a little to miso soup—and it gave the miso soup such a deep, rich flavor. You should give it a try!
Happy Cooking!
Aiko
isfor WA