These condiment sides are a great way to enhance a meal or dish. Very easy to make and uses only a few ingredients. The Japanese use many of these condiment sides every day and most contain minerals and micro-nutrients that normal
salt and pepper cannot compare.
Seaweed Furikake (Nori Fumi Furikake)
In Japan, Furikake is a popular table seasoning that comes in a variety of flavors.
Nori fumi furikake, meaning seaweed flavored furikake, is a very popular flavor, and for good reason! It’s a classic combination used on plain rice, for a cheap meal. Just a sprinkle gives the perfect boost of flavor for rice, noodles, soup, or other dishes!
How to use furikake besides adding to white rice? Try using Japanese furikake with any recipe that calls for shredded nori on top.
Ingredients…
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 sheets nori seaweed
- 1 teaspoon sea salt
- 1 teaspoon sugar
Directions…
– Start by grinding the black and white sesame seeds. Add the sea salt and sugar, grind until texture is correct.
– Next, toast the nori over an open flame for a few seconds, if not already toasted.
Cut nori sheet into long thin strips. Now layer several strips and fold over 2 or 3 times. Cut the folded nori into very tiny strips. For better looks, cut the nori into very small pieces vs. grinding/blending them up.
Shichimi Togarashi, Japanese Seven Spice
With the expanding appreciation of Japanese cuisine here in this country, there is a need to incorporate the seasonings needed to create and enhance them as well. This seasoning is popular in Japan and used to add both heat and flavor to dishes such as soba noodles, udon, beef tataki, jasmine rice. The heat of this seasoning, unknown in most Japanese cuisine, is just a little. So there is just a hint. Hand mixed from orange peel, black, white and toasted sesame seeds, cayenne, ginger, Szechwan pepper and nori.
Ingredients…
1/8 c – Orange/tangerine peel, dried
1/8 c – Black sesame seeds
½ c – Toasted white sesame seeds(dehulled)
– Toasted nori – 2 sheets
– Japan or Korean chili, to taste
– 1/8 or 1/2 teaspoon – Dried ginger root
– Szechwan pepper, to taste
– Optional, one may add hemp seeds and shiso to the mix
Directions…
Start by grinding the orange peel, black/white sesame seeds, ginger, pepper, and chilies.
Once your happy with the grind and flavor, next is to add the nori sheets
Toast the nori over an open flame for a few seconds, if not already toasted.
Cut nori sheet into long thin strips. Now layer several strips and fold over 2 or 3 times. Cut the folded nori into very tiny strips. For better looks, cut the nori into very small pieces vs. grinding/blending them up.
Yukari Shiso Salt – Yaki Onigiri
This is very easy and no recipe is really needed…
Ingredients…
– Shiso leaf, dried, ground
– High quality sea salt, ground
Directions…
Mix 1/3c shiso leaf with 2/3c sea salt
Place in sealed container for long term storage
Dashi
Not really a condiment as it is used as a base, to build other flavors from. Used in many traditional Japanese dishes for that great added layer of flavor, called umami. Simple to make, but it adds a lot of flavor to a dish. Vegans and veggies can just make a seaweed and veggie dashi vs. using the bonito flakes.
Ingredients…
– 2 (4-inch) square pieces kombu
– 2 1/2 quarts water
– 1/2-ounce bonito flakes or katsuobushi, about 2 cups
Note: For vegans make a vegetable broth w/ carrots, onions, seaweeds, garlic, and shiitake mushrooms
Directions…
Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
For long term storage, place in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.
Gari – Pickled Ginger
Mostly known for its use as a condiment in sushi dishes, it has a great sweet zingy taste.
So easy to make and will last under refrigeration for a long time.
Ingredients…
6 ounces fresh ginger
¼ cup plus 1 Tbsp sugar
1 Tbsp sea salt
6 Tbsp plain unseasoned rice wine vinegar
Directions…
– Peel ginger and slice very thin, almost see through.
– Put ginger in a bowl with
– ¼ c of sugar and 1 Tbsp salt and mix together and let sit for 30 minutes.
– Boil enough water in a pot to cover the amount of ginger and cook the now marinated ginger slices in it for 45 seconds and drain through a strainer.
– Put hot ginger slices in a jar.
– Boil the rice vinegar and sugar together and pour over the ginger.
– Let sit out on the counter for 24 hours.
– Place jars into the refrigerator and leave at least 1 week before tasting. Taste will improve with time; a month in the fridge does well. It will keep well for 6 months.
