This version of the Hawaiian snack — buttery and tossed with umami-loaded seaweed and sesame seeds — is adapted from her recipe, which was passed to her from a longtime friend in New York ...

Furikake (fooh-rih-kah-keh) is a savory Japanese condiment made of dried seaweed, toasted sesame seeds, and dried fish. It's often sprinkled on rice, fish, eggs, and noodle dishes. Furikake is ...

In Japanese cooking, you might see black sesame seeds sprinkled on top of rice. It's also an ingredient in furikake, a mixture that also includes dried seaweed and fish flakes. Korean cuisine uses ...

It pairs well with nori furikake, which is a savory blend of seaweed and sesame seeds and can be found in most supermarkets and online. It takes only 10 minutes to prep this simple gift and gives ...

“You need a blank canvas to really be able to appreciate the nuances of the umami in the seaweed and also the nuttiness of sesame oil.” While not all gim is brushed with sesame oil, its ...

Garnish each portion with sesame seeds. The finished dish will keep, well covered, in the refrigerator for up to 5 days. Recipe: Wakame Seaweed Salad This is the salad you often find served in ...

Roasted seaweed is more than just snack. It’s a powerhouse ingredient. If you can't find gim, which is already seasoned, you can use toasted nori instead—just add a bit more salt and sesame ...

Meanwhile, place seaweed in a small bowl and add warm water to cover. Let soak until softened, about 5 minutes; drain and squeeze out excess moisture.

Furikake—a crunchy Japanese sprinkle of seaweed, sesame seeds, dried fish, and other goodies mixed together—tastes good over rice and even better over a big salad or plate of pasta.

1. Beat the butter for 5 minutes on high then add the milk and sesame oil for a further 4 minutes until light and fluffy. 2. In a mortar and pestle grind the seaweed and sesame seeds to a fine powder.

You make it by soaking dried seaweed until soft, then cooking it with beef (or another protein), sesame oil, and seasonings.