RECIPE: Marc Matsumoto’s Furikake

  • 1 min read
RECIPE: Marc Matsumoto’s Furikake


If you grew up in a household with a Japanese mom (or grandma), you've more than likely heard the word "mottainai" being uttered. It translates roughly to "what a waste," but for most Japanese people, it's more than just a word; it's a way of life. 

While the Shinise No Dashi packs make delicious dashi, the contents of the packets are loaded with dried fish and kelp that end up going to waste after you make the stock. To appease my inner Japanese mom, I like to turn the contents of the spent dashi packs into furikake. It's a delicious savory condiment that can be served over plain rice, tossed with steamed vegetables, or stuffed into onigiri, and it's an excellent way to avoid the scornful rebuke of a Japanese mom. 

Servings: 6-8 



  1. Tear the spent dashi packs open and empty the contents into a small frying pan. 
  2. Add the soy sauce and sugar and bring the mixture to a boil over medium heat. Continue cooking until there is no liquid remaining in the pan and the mixture is crumbly. 
  3. Stir in the toasted sesame seeds, and then let the furikake cool to room temperature before storing it in a sealed container in the fridge until you are ready to use it. 

Recipe courtesy of our friend Marc Matsumoto of No Recipes

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