Abstract
Japanese cuisine revolves around rice as a staple, accompanied by various innovations. Among these, Japanese seasoning sprinkle (furikake) has garnered attention due to its rich history, delightful taste, versatility in cooking applications, clinical nutrition, and research contributions. Furikake is crafted from ingredients such as fish, seaweed, eggs, meat, beans, sesame seeds, fermented soybeans (natto), vegetables, fruits, and others. There are four main types of furikake: dry, soft, freeze-dried, and oil-based. It also plays a role in research, particularly in improving taste abnormalities. In Japanese nursing homes, residents frequently pair furikake with rice, supplying essential trace elements like Fe, Zn, Mg, and Mn, thereby promoting both physical and mental health.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Asploro Journal of Biomedical and Clinical Case Reports
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
