Deep-fried chicken wings are an iconic staple in Japanese cuisine, particularly as a crowd-pleasing appetizer. However, from a health perspective, traditional deep-frying isn’t the most nutritious cooking method. Enter the air fryer—a modern kitchen innovation that transforms this beloved dish by reducing significant amount of oil compared to traditional deep-frying.
Noritama Furikake is a rice seasoning made with egg and Nori roasted seaweed. It is a very popular kind of Furikake, and used often over Steamed Rice in Bento boxes or Onigiri rice balls. Sweet flavored egg granules and salty Katsuo bonito flakes give a lot of flavor to simple white rice.
Furikake are rice toppings which are usually made of dried seafood and seasonings. Furikake means literally “sprinkle” in Japanese, and it is typically sprinkled over Steamed Rice or Onigiri. Kinshobai is an upscale Furikake brand and made of Kombu sea kelp and Katsuo bonito flakes. It is much more gourmet than the kinds of Furikake that you can typically buy at supermarkets. Here we will show you how to make this fancy Furikake at home. It’s so easy to make, and it doesn’t cost much at all.
Furikake are rice toppings which are made of dried seafood and seasonings. Furikake is not typically made at home as a side dish, but is more often prepackaged products you buy at supermarkets and other stores in Japan. However, if you don’t have access to shops that sell Furikake, it is easily made at home too. There are many kinds of Furikake out there, but we will show you a very basic one with Nori and Katsuo (dried seaweeds and bonito flakes) here.