Good morning. One of the biggest quality of life improvements you can make in the kitchen is investing in an adequately sized cutting board, like our 24x18” maple boards, sold here.
From chopping vegetables to rolling out dough, a comfortable prep setup makes cooking easier and more enjoyable.
Now, onto today’s edition, where we get into using furikake, which is like Japan’s version of everything bagel seasoning.
INGREDIENT DEEP DIVE 🍳
Furikake
What is it?
Furikake is a Japanese seasoning blend meant to be sprinkled over rice, but in practice, it works on just about anything that could use salt, crunch, and umami.
At its simplest, furikake is a mix of dried nori (seaweed), toasted sesame seeds, and salt.
More complex versions add bonito flakes, sugar, soy sauce powder, chili flakes, or other dried seafood.
Just like everything bagel seasonings can differ slightly between blends, you’ll find subtle variations between furikake brands, but most bottles or packets are generally familiar.
What’s its flavor?
Taste: Savory, salty, lightly sweet, umami (from the nori and/or added MSG)
Aroma: Oceanic nori, toasty & nutty sesame, smokey if bonito flakes are present
Texture: Crunchy from sesame and dried flakes
Human: A nostalgic everyday seasoning in Japanese home cooking, especially for kids’ lunches and simple bowls of rice
Why should you buy some?
Furikake is one of the fastest ways to make plain food taste a bit more exciting, like rice, eggs, noodles, or vegetables.
It adds salt, crunch, and umami in one move without having to think about different spice combinations.
It’s cheap, shelf-stable, long-lasting, and meant to be used generously; once you start using it, you’ll wish the jars were bigger (trust us).
Buying tips: Usually, it’s sold in small jars or packets in the international aisle or at specialty grocers.
If you’re new to furikake, start with a simple nori + sesame version. But if you’re more adventurous, blends with bonito flakes (dried fish shavings) offer a funkier flavor.
RECIPE INSPIRATION ✅
Using furikake
Furikake turns plain rice into a savory side or snack.
So what else can you do with the stuff?
Sprinkle over rice, fried rice, or rice bowls
Finish scrambled eggs, omelets, or avocado toast
Toss with popcorn, roasted vegetables, or fries
Check out all of these and more on cookwell.com or on the mobile app:
FOOD TRENDS 🚀
Hot honey
Why is hot honey on everything right now?
From pizza and fried chicken to cocktails and even ice cream, hot honey has moved from niche condiment to menu/pantry staple. What started as a regional pairing is now bottled, branded, and drizzled on everything, it seems.
Why does it work?
Balance through contrast: The spicy heat activates the palate, while the sweetness and viscous texture of honey soothe and coat.
It upgrades simple foods: Drizzle it over pizza, biscuits, roasted vegetables, or cheese to make basic dishes feels interesting.
It fits modern flavor preferences: Consumers and brands are leaning into bold, high-contrast flavors: think sweet + spicy, salty + sweet, or crunchy + creamy. Hot honey hits multiple taste notes in one spoonful.
Trend takeaway: Just as chili crisp went from regional to widespread adoption in a few years, hot honey seems to be on a similar trajectory, and it reflects a broader appetite for condiments with punchy flavors.
WINNING READER SUBMISSION 🏆
Spaghetti al limone
This week’s dinner winner is Luca G from Germany, who made spaghetti al limone with chicken & basil. A very fresh dinner!
Reply with your best home-cooked food photos for a chance to win & be featured.
EXTRA HELPINGS 🍽️
A read: A cookbook of gravestone recipes
In a minute or less: Miso pesto
What we’re watching: Cakes 101
The Cook Well App is now available on web alongside mobile
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