Aonori furikake

"A special aroma for your table every day."

The scent of Suji green laver is most fragrant at the temperature when the steam rises from the meal. We wanted to make a truly delicious Furikake that perfectly matches the freshly cooked rice. 

Our journey for creation began when we met Kanshichi Shoten, a smoked bonito flakes shop in Makurazaki City, Kagoshima Prefecture.

Kaneshichi Shoten's honkare-bushi is made using a time-consuming and traditional method that is rarely seen today. 
A skilled craftsman selects the raw bonito, removes the bones one by one, applies the bonito surimi and smokes it. Then he scrapes the surface, shapes it, and repeats the molding process and finally dries it in the sun carefully. This skillful process is the reason why Kaneshichi Shoten is called the best dried bonito flakes in Japan.

The elegant aroma and deep flavor of "Classic Bushi," goes well with the aroma of suji green laver. When they blend in together, they bring out the best in each other.

We also add organic white sesame seeds and salt made from deep sea water extracted from Cape Muroto, Kochi Prefecture. Such a mixture perfectly blends well to create a furikake with the best use of all ingredients.

The real aroma of furikake can be enjoyed at home just by sprinkling it on hot dishes such as rice, udon noodles and pasta. 

It is also recommended for small children as the gentle taste makes it a great addition to baby food. 

Contents: 20g
Shelf life: 6 months

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