Get ready for one of the most interesting Japanese condiments: the furikake. It is very popular in the kingdom of the rising sun although it does not sound familiar to us here in the West. What does it have to do with Second World War? What dishes can you use it in? Keep reading and get rid of doubts.
What are its uses?
His name may remind you of the Japanese food. You're right! If you like the exciting world of Japanese gastronomy, you will know that its dishes do not stand out precisely for their showiness. You will not find foods with strong, spicy flavors or that can disturb sensitive palates. It is a kitchen made not to stand out until the elemental components arrive: the Spice. These are responsible for flavoring each dish so that it goes from bland to a work of art.
Among the condiments we find a very striking one. The furikake is something fundamental in japanese diet despite being unknown in the West. How do you prepare? Well, there are many ways, which implies a great wealth of gastronomic order. It is a series of dehydrated and ground foods. Some of the most widely used are nori seaweed, dried fish (usually katsuobushi), sesame, vegetables dehydrated root wasabi...
It will depend on finding a more or less strong furikake. It usually comes in powder form and has different uses. The usual thing is to sprinkle it on the cooked white rice. However, it is also used to soups, stews, pasta or fish. The ideal is to add it In hot so that the temperature enhances the flavors of the furikake and helps integrate the components.
What is the history of the furikake?
It all started in the middle of twentieth century. The Japanese islands were devastated after the bloody war in which they participated and which ended with two atomic bombs on their territory. Against this background, restructuring measures were carried out to create a new Strong and democratic state, in addition to a modernized economy. During these readjustments, there was still a lot of poverty and food insecurity stalked many places such as the southern island Kyushu.
In this, the children had serious calcium deficiencies, so the pharmacist Suekichi yoshimaruHe decided that he must do something. He developed a seasoning capable of enriching the most basic food of the Japanese diet, the rice. This, although filling, by itself provides carbohydrates and very little else. Called it Gohan did not take (friend of rice) and it became popular very quickly among the people. This is the forerunner of furikake Do you dare to try it?
