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What Is Furikake?

Furikake is a Japanese spice blend people use to sprinkle over cooked rice, vegetables, fish, and more! It typically includes a combination of dried fish, sesame seeds, cut-up dried seaweed, sugar, salt, and MSG. Further ingredient options include dried shiso leaves, shaved cured eggs, powdered miso, dehydrated vegetables, and more.

For this recipe, I am combining Korean and Japanese flavors, turning this into a Korean-Japanese fusion condiment. To do this, I first replaced the Japanese shiso leaves with Korean perilla leaves. While in the same family, shiso has a more delicate mint-like flavor. Perilla has a punchier spicy flavor with hints of licorice or star anise. Then, I added gochugaru (known as Korean red pepper powder or Korean chili powder) to add some spice!

The other ingredients, such as sesame seeds and dried nori sheets, are used equally in Korean and Japanese cuisine.

Perilla furikake over white rice in a bowl. The rice sits in a green bowl on a yellow tray.

Perilla Furikake Ingredient List:

Below, I list the ingredients used to make this recipe. I also linked any informative articles on my site connected to these ingredients:

Perilla Leaves (Learn about this ingredient here)
Nori Sheets (Learn about this ingredient here)
Sesame Seeds (Learn about this ingredient here)
Black Sesame Seeds (Learn about this ingredient here)
Gochugaru (Learn about this ingredient here)
Salt
Sugar

A photo of all the ingredients for this perilla furikake next to an empty jar.

Perilla Furikake Tips & Tricks:

Here, I list some helpful tips & tricks to help you make this easy perilla furikake recipe. If you have any questions, comment below or email me at [email protected]! I hope these tips help!

You can buy dried perilla leaves in some Korean grocery stores. If you cannot find the dried version of this Korean herb, you can always dehydrate it yourself!
I recommend dehydrating the leaves in a dehydrator at 105°F for 8 hours. You want them to get nice and crunchy. If they are not dehydrated enough, you can do it for longer.
If you do not have a dehydrator, you can also dry them in the oven. To do so, line them on a baking sheet covered in parchment paper. Then, dehydrate them for 1 hour in an oven pre-heated to 170°F. Once again, if they do not get crispy enough, you can do it for longer.
If you live in a high-humidity area, it may take longer to dehydrate these leaves. If you live in a low-humidity area, it could take less time. The times recommended in this recipe are based on how long it takes to dehydrate the perilla in my high-humidity area. Drying time always varies depending on the humidity of your area, your dehydrator/oven, and the moisture levels of your plants. I always say, keep going until they can snap and crumble in your hands.
I always store my furikake in a glass jar. I use masking tape and write the date to know when I made a particular batch.
You can change the ingredient ratios in this recipe to get a slightly different flavor profile. I do not typically measure out my ingredients when I make this recipe. Instead, I change the ratio depending on what type of flavor I want to stand out more. You can change the ratios to make sweeter, saltier, or spicier furikake. Feel free to add or reduce certain amounts of each ingredient depending on your preference!

Perilla Furikake Frequently Asked Questions:

Now that we learned about some tips & tricks, I want to answer some questions you may have about this recipe! If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected].

How Do I Use Furikake?

I love having furikake at my disposal to use as seasoning during a meal. I enjoy sprinkling this spice blend on top of a bowl of rice, fried rice, or over onigiri rice balls. Furthermore, I sometimes add it over noodles! Finally, another fun way to use it is over popcorn!

Furikake is one of those spice seasons that quickly becomes addictive (I would say everything bagel seasoning is another addicting one used often in our household)!

How do you use furikake in your house? Let me know in the comments!

Does This Recipe Contain Major Allergens? (Gluten, Soy, Etc.)

Before listing all of the major allergens, I want to state that all of my recipes are naturally gluten-free. On this blog, I only use and recommend gluten-free ingredients and brands. That being said, I list gluten as a potential allergen when necessary– this is because many Korean ingredients (such as soy sauce, gochujang, and doenjang) contain gluten unless you specifically buy gluten-free versions. Not only is this true for gluten, but it is true for other major allergens as well. As such, I always list allergy substitutions in the next section of my post.

This recipe does not contain 8 of the 9 major allergens. It does not contain:

Peanuts
Fish
Crustacean Shellfish
Eggs
Milk (Dairy)
Wheat (Gluten)
Soybean
Tree Nuts

This recipe does contain 1 of the 9 major allergens. It can contain:

Sesame

Allergy Substitutions or Omissions:

For those with a sesame allergy:

If you have a sesame allergy, you can omit the sesame seeds! While these seeds add a nutty flavor and slightly crunchy texture, the furikake still tastes delicious without them!

Is This Recipe Vegetarian or Vegan?

Excitingly, this recipe is both vegetarian and vegan. While furikake often contains shaved fish flakes or cured eggs, my recipe does not contain them. I wanted everyone to be able to enjoy this seasoning mixture!

If you are vegetarian or vegan, always check the ingredients of store-bought furikake.

How Do I Store Leftover Perilla Furikake?

If stored correctly, homemade furikake can last for up to a year! To store this spice blend, place it in an airtight container. I store mine in a glass jar. Then, keep it in a cool, dry place such as your pantry.

Where Can I Buy the Ingredients for This Recipe?

I recommend shopping at your local Korean or Asian market for most of these ingredients including gochugaru, perilla leaves (fresh or dried), and nori sheets.

Where to Buy Korean Ingredients Online?

Nowadays, there are many online options to choose from when ordering Korean food online. These websites are not limited to but include:

Amazon
H-mart
Hanpoom
Wooltari
Seoul Mills

If you do not want to make your own furikake, you can also buy it pre-made online!

I Hope You Enjoyed Learning How to Make This Perilla Furikake Recipe!

In the end, I hope you enjoyed learning how to make this perilla furikake recipe. If so, let me know in the comment section!

If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.

Further Carving A Journey Recipes:

If you have any questions or comments, email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. I also started a vlog YouTube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Let me know if you try making this perilla furikake recipe. Thank you so much for stopping by!