The word "furikake" is a fun mix of two Japanese verbs: "furi," which means "shake," and "kake," meaning "sprinkle." It's all about shaking and sprinkling.

Furikake, in its most basic form, is a seasoning, often a blend of sesame seeds, bonito flakes, salt ,green and nori seaweed flakes.

Kimchi Onigiri

I’m obsessed with onigiri.Whenever I have leftover rice from dinner, I mix it with a pinch of furikake and shape it into a triangle rice ball for the next day’s lunch. Time needed? Less than 1 minute.

Two onigiri is a classic, traditional lunch that you’ll often find in a Japanese lunch box. Here's how to make one:

How to Make Onigiri:

1.Prepare the rice: Take about 80g of cooked rice and mix it with 8g of kimchi furikake. If you have only 60g of cooked rice, use 6g of furikake.

2.Shape the onigiri: Wet your hands with cold water and a pinch of salt to prevent the rice from sticking to your fingers. Form the rice into a ball, then gently press it between your palms to create a triangle shape.

3.Wrap and store: Wrap the onigiri in plastic film and keep it in the fridge for tomorrow’s lunch.

Honouring tradition while embracing innovation, Emma Basic continues to develop trendy, popular flavours in the furikake range. Crunchy, salty seasoning filled with umami, rounded off with a nutty undertone of toasted sesame seeds

On rice, on avocado, on noodles, on everything, elevate any dish. With one shake and sprinkle, you can turn a cooking failure into a flavourful success with that signature “kimchi kick”.