Furikake (香鬆；變化無窮的料理)
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 Furikake sprinkled on rice | |
Furikake (振り掛け / ふりかけ) is a dry Japanese condiment[1] to be sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.[2][3] Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, etc., are often added to the mix.[3]
Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring and is sometimes spicy. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri). Since 2003, furikake has increasingly gained popularity in the United States (particularly in Hawaii and on the West Coast) as a seasoning for baked or fried fish,[4] raw fish salads[5] and snack foods such as furikake party mix.[6]
History[edit]
One account of the origin of furikake is that it was developed during the Taishō period (1912–1926) by a pharmacist in Kumamoto prefecture named Suekichi Yoshimaru (吉丸末吉).[7][8] To address calcium deficits 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. He called this product Gohan no Tomo (ご飯の友, "A Friend for Rice") and is generally considered the precursor to contemporary furikake. A food company in Kumamato later acquired the product and was able to sell it commercially.[7] It was initially sold in a flask-like container shaped with a narrow neck to prevent moisture from seeping into the product.[8]
Years after Yoshimari's Gohan no Tomo, a grocery retailer in Fukushima City named Seiichirō Kai developed a mixture consisting of white croaker and powdered kombu and other ingredients simmered with a soy sauce-based broth. Kai called his product Kore Wa Umai (これは旨い, "This Is Tasty"); it was popular on its release. Although 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.[8]
Availability of furikake in Japan increased starting shortly after September 1948 when Nissin Foods began to manufacture it on a large scale to address pervasive malnourishment. The product was commercialized on the basis that it provided a good source of protein and calcium.[9] Furikake was made widely available as it was dispensed to those serving in the Japanese military starting in World War I.[8]
The term furikake was used generically to describe the product starting in 1959 with the formation of the National Furikake Association. Since 1959, furikake products are usually differentiated by their particular ingredients, such as salmon furikake and sesame-and-salt furikake.[8]
See also
拌飯香鬆，簡稱香鬆，是一種日本調味料，主要以海苔、鰹魚及芝麻為材料，把材料打碎成為粉末狀或粒狀，可供用於拌飯。香鬆的使用甚為簡便，香鬆可直接撒於白飯上，然後和白飯拌勻，為清淡的白飯增添風味[1]。
歷史[編輯]
香鬆的歷史可追溯至鎌倉時代的日本，當時已有名為「廚事類記」的食譜提到把鰹魚片用於佐飯。到大正時期，有日本食品商生產預先包裝的香鬆，雖然在當時是奢侈品，但後來仍在勞工階層普及。到二次大戰後，製造香鬆的企業增加，包括日清食品在內的大型食品生產商都投入香鬆的生產。
味道[編輯]
現在，香鬆有多種味道，除了常見的海苔、鰹魚及芝麻外，也有雞蛋、魚乾、梅乾、烤肉等作為材料，製造不同味道的香鬆。白飯拌入香鬆後，可以連配菜都不用就可以吃完一碗白飯[2]。生產商為提升香鬆的味道，除了用多種的食材製造不同風味的香鬆，不少生產商還會在香鬆加入鹽、味精或辣椒粉等調味料增添味道，但因此也產生食品添加劑的問題[3]。由於香鬆在潮濕環境容易變質，所以大多會加入防潮包，除了瓶裝的香鬆外，也有不少香鬆採用獨立包裝，方便使用者逐次開封使用，而開封後的香鬆也應盡快食用。
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