Frequently Bought Together
Important Information
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
JFC - Seto fumi furikake (rice seasoning) 1.7 Oz. is a dried mixed seasoning sprinkled over rice for added flavor. This classic variety is a mix of bonito (fish), sesame and seaweed flakes.
Product Details
Would you like to give feedback on images? |
Customer Reviews
Share your thoughts with other customers
Most Helpful Customer Reviews
12 of 12 people found the following review helpful
I bought this because I'm slowly getting into doing bentos, and rice onigris seemed like something cute to try to do, but I feared they would be too bland. I heard about furikake and it seemed like a good idea in order to give rice some taste; then the problem was: which furikake variety to choose?
I like nori (the seaweed used to wrap sushi, and the one most furikakes contain if it just says "seaweed"), but I know I would be wrapping my onigris in it to avoid them falling apart. I was reticent to try one of the more "fishy" ones, as I'd heard that the fish taste could be overwhelming. So this one -- mixture of bonito and nori -- seemed like a good choice.
Just tried it for the first time last night, and it's great!
I just wish that either my Asian grocery or Amazon also stocked egg furikake, since I've heard that that one's pretty good too.
I like nori (the seaweed used to wrap sushi, and the one most furikakes contain if it just says "seaweed"), but I know I would be wrapping my onigris in it to avoid them falling apart. I was reticent to try one of the more "fishy" ones, as I'd heard that the fish taste could be overwhelming. So this one -- mixture of bonito and nori -- seemed like a good choice.
Just tried it for the first time last night, and it's great!
I just wish that either my Asian grocery or Amazon also stocked egg furikake, since I've heard that that one's pretty good too.
4 of 4 people found the following review helpful
We have tried all the Furikake flavors, and we love them all. We add it to all our rice dinners - especially when serve rice with sliced cucumbers and salmon. Even my mother, who detests sushi, loves this flavoring. She even requested her own bottle! A little goes a long way, and we just sprinkle it over the serving bowl. People who can't get enough, usually sprinkle a little extra on their own portions. (Like myself!)
4 of 6 people found the following review helpful
Amazon Verified Purchase
Great seasoning for rice and Japanese dishes. It is NOT vegetarian however, although the company makes another variation (one of many) that IS vegetarian... Very hard to find, so it's great that you can get it on Amazon now.
Most Recent Customer Reviews
5.0 out of 5 stars
Makes Great Musubi!
Ordered this to make Musubi. Been missing it since we moved from Hawaii. Gave it that perfect flavor! A taste of the islands!
Published 16 hours ago by Missy E.
5.0 out of 5 stars
Good product.
The product is a nice addition to white rice. First time trying Furikake and it didn't dissapoint me. I look forward to trying other variants.
Published 4 months ago by Chris A.
4.0 out of 5 stars
Great
All these sprinkles have a slight fishy taste to them because of the nori. But, they do taste good on rice and ramen.
Published 5 months ago by Vandon
1.0 out of 5 stars
nasty yuck i did not like it at all. taste like dirt
this is the most nasty stuff i ever tasted it is yuck not worth buying taste like dirt.
Published on February 11, 2009 by Brian L. Reynolds
