The furikake obtained is very fresh, fruity and rich in umami from the glutamic acid contained in the kombu.
Kombu seaweeds were candied as tsukudani and dehydrated. It is very powerful in umami because of the glutamic acid in the kombu.
The furikake is an everyday seasoning in Japan. You can use them on rice, noodles, potatoes, meat, fish, eggs…

Our perfect combination : it is a product that appeals to all and will accompany all your salty, cold or hot preparations. Also try to season your savory pastries and other sticks of puff pastry, bread, boiled or fried eggs, cheeses, carpaccios, tartars, scallop sashimi or shrimp, butter, ganaches, chocolate ice cream or vanilla...