by Natalie Rogers
Just a sprinkle of this seasoning made with green tea, sesame & seaweed adds a compelling savoury flavour & nutritional boost to any snack or meal.
Furikake is a traditional Japanese condiment used for enhancing the flavour of simple foods such as rice. Although furikake can include many different ingredients, I find this simple version to be one of my favourites. The main ingredients used in this recipe, seaweed & sesame, are very nutrient-dense & also add umami, the taste first described by the Japanese, & meaning something that is savory & delicious. While umami has a flavour enhancing quality, another intriguing aspect to it is that it may act as a natural appetite suppressant. Not only does it make food taste better, but it may also help you feel more satiated, which is a great combination in my opinion.
In this recipe, I’ve incorporated another Japanese ingredient—one of my favourite teas—Silk Road’s heritage-style matcha. Matcha is not only renowned for its health benefits, it also adds a layer of complexity & refinement to this furikake that sets it apart from store-bought versions. Silk Road’s matcha is produced in the traditional way, meaning it is shade-grown & stoneground, which helps to maximise the flavour & antioxidant profile of the tea.
Matcha Furikake will become one of those staple recipes that you’ll find yourself making over & over: it requires only a few ingredients, is fast & easy to make, & it tastes incredible!
This furikake is amazing in its traditional application, sprinkled over a bowl of rice. However, I love it so much that I find myself trying it on everything I can. For a simple snack, I slice fresh cucumber & add a dash on top. I’ve also had rave reviews when tossing it over popcorn as an alternative to yeast or other seasonings. Try it on roasted or steamed veggies, mashed potatoes, ramen or any dish that could use some dimension & depth.
Because matcha starts to lose its flavour & antioxidants when exposed to air, I recommend making small batches that you can use fresh—trust me, you won’t have any problems eating it all up quickly! The recipe I’ve provided makes half a cup, but you can double or triple it for larger households.
Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
dairy-free, gluten-free & vegan
makes approximately ½ cup
3 tablespoons sesame seeds
2 sheets roasted nori*
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon matcha
*If your nori is raw, toast it by holding it over a gas flame or under a broiler for 30 seconds to 1 minute. Use tongs & be careful not touch the nori to the flame or heating element, as the nori is very flammable. It should be crisp & easy to crumble once fully toasted.
- Toast sesame seeds in hot pan until golden brown. Transfer to a plate so that they do not overcook & allow them to cool down.
- Place salt & sugar in a food processor. Add about ¾ of the sesame seeds & pulse until you have a coarsely ground mixture.
- Crumble the nori with your hands into the food processor so that it is in fine pieces. Pulse mixture until you have a coarse powder interspersed with small pieces of nori.
- Remove the blade assembly from the food processor & add the remaining sesame seeds. Then add the matcha by pressing it through a fine sieve with the back of the measuring spoon. Mix with a spoon to combine.
- Store in an airtight, light-proof container. Consume within 1 week for maximum flavour & health benefits.
Natalie has a background in baking & pastry, & also loves to cook. Her palate is informed from many years living & traveling abroad, which included visits to tea farms, spice gardens, & organic farms that focus on traditional crops & medicinal plants. She plays several roles at Silk Road, including working as an assistant to Tea Master DANIELA CUBELIC in the test kitchen from where wonderful recipes emerge that appear on this blog.