Furikake Day (Furikake no Hi)

What Is Furikake Day?

Every year on May 6th is "Furikake Day," established by the International Furikake Association, a general incorporated association that promotes furikake in Japan and abroad, and certified and registered by the Japan Anniversary Association. The date honors the birthday of Yoshimaru Suekichi, a pharmacist from Kumamoto Prefecture regarded as "the originator of furikake," who was born on May 6, 1887. The day aims to spread awareness of Yoshimaru and to further develop furikake -- a rice topping that has long been part of Japanese meals -- as a food culture.

The Origin and History of Furikake

Furikake is a processed food born out of Japan's own food culture.

• Origins: In the Taisho era, Yoshimaru Suekichi came up with the idea of crushing fish bones and sprinkling them on rice as a way to make up for the calcium deficiency common among Japanese people at the time. He dried small fish, ground them into powder, and added green laver and sesame to make them tasty -- the result was "Gohan no Tomo" (Rice's Friend), sold in Kumamoto. The industry group, the National Furikake Association, recognizes Gohan no Tomo as the original furikake.
• Postwar popularity: One of the things that turned furikake into a familiar food that children love as well is said to be "Noritama," launched in 1960 by Marumiya Foods.

Furikake Ingredients and Characteristics

Furikake is a food that can transform the flavor and aroma of a dish with just a small amount.

• A wide variety of ingredients: Seaweed, seafood, sesame, egg, vegetables, and more are used, varying by region and product.
• Shelf life: Because it's dried, furikake keeps for a relatively long time.
• A seasoning role: Furikake isn't a main dish; it's a supporting player that brings out the flavor of plain white rice.

Furikake's Place at the Japanese Table

• Compatibility with home cooking: Furikake is used not only on rice but also widely in onigiri (rice balls) and bento lunches.
• Regional variety: There are many local furikake that make use of regional specialties. The International Furikake Association also holds the "National Furikake Grand Prix," which brings together local furikake from all over Japan.
• A food for all generations: Furikake has long been enjoyed by people of all ages, from children to adults.

Thoughtful Ways to Enjoy Furikake Day

• Read the ingredient labels on furikake to see what foods are used
• Compare early furikake with the products available today
• Look into region-exclusive furikake
• Compare how rice is seasoned in rice cultures outside Japan

A Day to Appreciate a Small Staple That Has Supported Japan's Rice Culture

Furikake Day on May 6th is an opportunity to learn about the history and ingenuity behind a food we use every day. Furikake grew out of practical needs -- adding nutrition, keeping well, and adding flavor -- and developed alongside Japan's rice-eating culture. Why not spend the day appreciating the depth of Japanese food culture through this familiar little staple?