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Furikake (振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment [1] 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.
[35] [36] Red shiso leaf flakes are a common ingredient in furikake seasonings, meant to be sprinkled over rice or mixed into onigiri (rice balls). Green shiso is called aojiso (青紫蘇) or ōba (大葉 "big leaf"). It is used to garnish noodle dishes like hiyamugi or sōmen, meat dishes like sashimi, tataki and namerō, and tofu dishes like ...
Yaki-onigiri, grilled until sides are brown. Yaki-onigiri (焼きおにぎり "grilled onigiri") are first shaped by compacting white rice, then grilling it until brown, then coating with soy sauce or miso, and finally broiling it. Yaki-onigiri is also sold commercially as frozen food. Miso-onigiri (味噌おにぎり) is mainly in eastern Japan.
Spam and egg onigiri costs 300 yen ($1.90); the one adorned with several types of “kombu,” or edible kelp, called “Dashi Punch X3,” costs 280 yen ($1.80). “Onigiri is the infinite universe.
Some people sprinkle their onigiri with sesame seeds. Oboro kombu, or shaved kelp, is another favorite. Or enjoy it plain. Easy Onigiri, from AP's Yuri Kageyama. Start to finish: 5-7 minutes.
Nori used to wrap onigiri. Nori is commonly used as a wrap for sushi and onigiri (rice balls). The dry seaweed is used to pick up rice balls without getting the hands sticky. Senbei (rice crackers) sometimes contain a piece of nori as well. Strips or small sheets of nori are used as garnish for noodles, soups, and rice dishes.
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Karashi is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. Karashi is made from the crushed seeds of Brassica juncea, frequently mixed with wasabi or horseradish to add zest. Karashi is not usually sweetened nor thinned with a liquid. However, it can be used as part of a dipping sauce when mixed with mayonnaise or ...
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