Daihoku, Katsuobushi & Nori Furikake, 40g
Bonito and nori furikake from a nori house. Shake it over rice and you are done.
A savoury rice seasoning built on nori. The pack, a collaboration between the Norisuke and Tsuho Nori brands, calls it the nori shop's pride (のり屋自慢のふりかけ) and says it is packed with Japanese-grown nori. This is the katsuo (bonito) flavour: smoky, savoury and crisp. 40g pouch.
More furikake: Nagatanien katsuobushi and nori furikake and Tanaka ume and shiso furikake. For the rice beneath it, Yamazaki premium sushi rice.
Why Chefs Choose This
- Instant finish: seasoning and garnish in one sprinkle, so service stays quick.
- Nori-led: plenty of nori for a clean, sea-fresh savouriness.
- Smoky depth: bonito flavour gives a rounded, smoky umami.
- Texture: adds crunch and colour to plain rice and simple plates.
How to Use
- Classic: scatter over a bowl of hot rice, or mix through for onigiri.
- Ochazuke: sprinkle over rice before pouring on hot tea or dashi.
- Cross-cuisine: finish eggs, avocado toast, popcorn or buttered pasta.
- Garnish: top cold tofu, salads, noodles and roast vegetables.
Furikake (振り掛け) comes from furikakeru, "to sprinkle over", and that is all it asks of you. It is the everyday rice seasoning of Japanese homes and lunchboxes, a dry mix shaken over rice to give it flavour and texture. Katsuo means skipjack tuna, which is smoked and dried as katsuobushi. Nori, the pressed and dried seaweed used for sushi, is the other half of this pairing, and a nori maker's furikake puts it front and centre.
Learn more: Furikake
What does bonito and nori furikake taste like?
Savoury and sea-fresh first, with nori's toasty, slightly sweet ocean note. The bonito brings a gentle smokiness and a rounded umami behind it, and the dry flakes and pieces give a light crunch that softens slightly on hot rice. It is seasoned rather than salty, so it lifts plain rice without masking it.
| Type | Furikake ふりかけ (dry rice seasoning), katsuo (bonito) flavour |
| Brand | Daihoku; the pack carries the Norisuke and Tsuho Nori marks |
| Origin | Japan |
| Net Weight and Format | 40g pouch |
| Best Used As | Rice topping, onigiri, garnish |
What is furikake used for?
Furikake is a dry seasoning for rice. Shake it over a bowl of hot rice, mix it through rice for onigiri, or sprinkle it over rice before pouring on tea or dashi for ochazuke. It also works as a quick garnish for eggs, noodles, tofu, salads, popcorn and roast vegetables, anywhere a savoury crunch helps.
What is the difference between bonito and other furikake?
Bonito furikake leans smoky and savoury, from katsuobushi, the smoked and dried skipjack tuna used in dashi. Ume and shiso furikake are sour and fragrant, seaweed-only blends are cleaner and more oceanic, and vegetable blends are milder. Bonito and nori is the classic all-rounder for plain rice.
How should I store furikake after opening?
Reseal the pouch tightly and keep it in a cool, dry place away from steam and direct sunlight. Nori and bonito lose their crunch and aroma quickly if left open to air or moisture, so close it after each use and use it within a few weeks of opening for the best texture.
SKU : S0359