Aussie Furikaki

Aussie Furikaki is the first seasoning we have created with a distinctive cultural twist – Japanese. Furikaki (or furikake) is a Japanese condiment typically made with seaweeds, salt and sesame seeds and sprinkled over rice.

Aussie Furikaki can be used in the same way but it is made with 3 different seaweeds – kelp, sea lettuce and karengo. Naturally, the ingredients which make Aussie Furikaki unique are indigenous Australian foods: These include kelp from Tasmania and we source sea lettuce from across the Tasman. The nori we use is imported as it is not available locally. The other Australian ingredients we use are the mixed herb and spice seasonings of Lemon myrtle sprinkle and Alpine pepper.

Aussie Furikaki gets its nuttiness from sesame seeds and along with the other ingredients make it all the more addictive. I also just tried some macadamia nuts seasoned with Aussie Furikaki and they were absolutely delicious.

Try Aussie Furikaki sprinkled over just-cooked rice, on seafood, especially salmon, on chicken, scallops, other shellfish and even make an Aussie Furikaki sandwich. This is buttered wholegrain bread (soy linseed maybe) with a generous sprinkle of nothing more than our Aussie Furikaki. Mmmm. Try stop at just one.

You can even turn this into a more sophisticated taster using rice crackers or lavosh and maybe Aussie furikake seasoned cream cheese as the spread. Alternatively, make up a crepe batter adding Aussie Furikaki to get a rich green fleck and serve spread with quark or cream cheese then rolled and sliced.
Ingredients: sesame seeds, sea vegetables, wasabi oil, lemon myrtle sprinkle (lemon myrtle, anise myrtle, rainforest lime, lemon aspen, lemon myrtle essential oil), alpine pepper (mountain pepper, pepperberry, Szechuan pepper, sumac, outback salt, anise myrtle, white pepper, mountain pepper extract), sugar, green tea extract

Flavour
Extremely moreish mix of wild herbs, sesame seeds, sea vegetables, wasabi

Colour / Appearance
Green flecks of sea veges and wild herbs and yellow colours of sesame seeds and chicken stock.

Typical Use
Use over seafood (salmon), poultry, red meats, vegetables, even soft cheeses. Use as for Japanese furikaki with sushi and sashimi.

Helpful Hints
Use after cooking as a finishing crusting/seasoning.