製品

Products

back 戻る

Tap/hover for details タップ・ホバーで詳細表示

Yukari (Red Shiso Furikake)

ゆかり

$5.00 USD

Tangy • Savory • Aromatic

Japanese rice seasoning with red shiso. Perfect on rice, noodles, protein and veggies

Ingredients: Red shiso (Perilla spp.), salt, vinegar.

*NOTE: Color of product may fade over time

このふりかけは、赤紫蘇（シソ属）の紫色の葉に塩を混ぜ合わせ、酸味と塩気のある風味をプラスしています。特に「ゆかり」は、鮮やかな濃い紫色が特徴です。その鮮やかな色は、料理の見た目と味を格段に引き立てます。

原材料：赤紫蘇（シソ属）、塩、酢

※ご注意：製品の色は、時間の経過とともに薄くなる場合があります。

What Is Furikake?

Furikake (ふりかけ) is a Japanese dry seasoning traditionally sprinkled over cooked rice. The name comes from a Japanese word meaning “to sprinkle,” which describes exactly how it is used. Furikake is usually a mixture of several flavorful ingredients rather than a single spice.

An image of a few kinds of furikake on rice

An image of a few kinds of furikake on rice

Traditional furikake may contain sesame seeds, dried seaweed such as nori, dried fish, salt, sugar, shiso, bonito flakes, or other seasonings. Today, there are countless varieties, ranging from simple sesame-and-seaweed blends to spicy, savory, seafood, vegetable, and regional flavors.

Although furikake is closely associated with rice, it is extremely versatile. It can be sprinkled over noodles, eggs, vegetables, fish, popcorn, potatoes, salads, and other foods. It can also be mixed into rice for onigiri (rice balls) or used as a finishing seasoning.

The nutritional value of furikake depends greatly on its ingredients. Varieties containing sesame seeds, seaweed, fish, or vegetables may provide small amounts of minerals, healthy fats, protein, and other nutrients. However, many furikake blends contain significant amounts of salt, so they are generally used in small quantities.

Think of furikake as a Japanese “finishing seasoning”—a simple sprinkle can add color, texture, aroma, and layers of umami flavor to an otherwise simple dish.

What is Japanese "Yukari" or Red Shiso?

Red shiso (赤紫蘇, aka-jiso) is a purple-red variety of shiso, an aromatic herb in the mint family that has been used in Japanese cooking for centuries. It has a distinctive flavor that is herbal, slightly spicy, earthy, and somewhat citrus-like. Its deep reddish-purple color comes from natural plant pigments called anthocyanins.

An image of a bunch of red shiso

One of the best-known red-shiso products is yukari (ゆかり), a dry Japanese seasoning traditionally made from salted and dried red shiso leaves, often using leaves from the umeboshi-making process. The dried leaves are finely crushed or ground, creating a colorful seasoning with a pleasantly salty, tangy, and aromatic flavor.

Yukari is most commonly sprinkled over steamed rice or mixed into rice for onigiri (rice balls). It can also season noodles, vegetables, salads, pickles, fish, popcorn, and other foods. Red shiso itself is used for making umeboshi, tsukemono, shiso juice, syrups, teas, and other preserved foods and beverages.

Red shiso naturally contains anthocyanins, rosmarinic acid, and other antioxidant plant compounds. These compounds have been studied for possible antioxidant and anti-inflammatory properties, although red shiso should be considered a nutritious culinary herb rather than a medicine.

Red shiso is especially valued for its unusual combination of color, fragrance, tartness, and herbal flavor. Yukari captures those qualities in a convenient dry seasoning, allowing just a small sprinkle to add a distinctly Japanese flavor and beautiful reddish-purple color to food.

What's Your Flavor?

どの味が好き？

Upcoming Events

Loading/ローディング...

ホーム

Home

製品