Английская Википедия:Furikake

Содержание

Текст

Текст

Текст

Текст

Текст

Текст

Текст

Текст

Текст

Шаблон:Short description Шаблон:Italic title Шаблон:Use dmy dates Шаблон:Infobox food Шаблон:Nihongo is a dry Japanese condiment sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in Шаблон:Transliteration. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other ingredients such as Шаблон:Transliteration (sometimes indicated on the package as bonito), or Шаблон:Transliteration (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, Шаблон:Transliteration, egg, powdered miso and vegetables are often added to the mix.

Шаблон:Transliteration is often brightly colored and flaky. It can have a slight fish or seafood flavoring and may be spicy and/or sweet. It can be used in Japanese cooking for pickling foods and for rice balls (Шаблон:Transliteration).

Overview

An industry organization, The Japan Furikake Association, defines furikake as " seasoned and dried one or more kinds of marine products, agricultural products, livestock products, etc., and mixed with seaweed, sesame seeds, seasonings, and others. Its main use is sprinkled (in Japanese: furikake) on rice and other foods."

According to this definition, Gomashio (sesame salt) to be sprinkled on Red bean rice, and shiso after used season umeboshi (pickled plums) and dried and granule, are also furikake. Chazuke-no-moto, that is mixture that becomes chazuke if pour hot green tea on it after sprinkling on rice, is also similar to furikake.

History

Файл:Gohan-no-tomo.jpg

Шаблон:Transliteration is considered to be an early version of Шаблон:Transliteration.

In Japan, a verb sprinkling powder or granules on rice or other food has long been called furikake. For example, an article titled "Picnic Bento" published in 1925 describes how to make onigiri: "Make a small onigiri of warm rice and furikake a little roasted-sesame on it."

The name furikake as noun became established in the 1950s, but there were foods equivalent to it even before that.

The 13th-century culinary treatise "Chujiruiki" (厨事類記) lists shredded and dried red seabream, salmon, and shark meat, as well as thin slices of katsuobushi, as garnishes for rice.

Gomashio, which is still commonly eaten today, is made by roasting sesame seeds and mixing them with baked salt, and appears in an ancient document, Diary of Ishiyama Hongan-ji at 1536, under the name "gomashio." In that document, it is written that "on March 3, sekihan (red rice) was served at the celebration, and gomashio was placed on top of it."

Denbu (田麩), a food made by boiling powdered dried bonito flakes in sake and soy sauce, appears in an ancient 17th-century document called "Kokin Ryouri-shu" ("Collection of Ancient and Modern Cookbooks").

Tsukudani (佃煮), which appears in the 19th century colloquial dictionary "Risogonshuran" (俚言集覧) compiled by Ota Zensai (太田全斎), is made by boiling down small fish, shellfish, seaweed, and other ingredients in soy sauce to a rich flavor. The use of tsukudani is similar to furikake, but it is not usually called furikake in Japan today.

The modern furikake was invented by several companies between the 1900s and 1920s for the purpose of tasty nourishment. Regarding modern furikake, the Japan Furikake Association recognized Futaba's "Gohan no Tomo" as the original in 1994, but revoked this recognition in 2022 and is conducting a reexamination. The association's conclusion has not been reached as of 2023.

One account of the origin of Шаблон:Transliteration is that it was developed during the Taishō period (1912–1926) by a pharmacist in Kumamoto prefecture named Шаблон:Nihongo. To address calcium deficits in the Japanese population, Yoshimaru developed a mixture of ground fish bones with roast sesame seeds, poppy seeds, and seaweed that was made into a powder. This product, which he called Шаблон:Nihongo3, is generally considered the precursor to contemporary Шаблон:Transliteration. A food company in Kumamoto later acquired the product and was able to sell it commercially. It was initially sold in a flask-like container shaped with a narrow neck to prevent moisture from seeping into the product.

Another theory is that in 1916, Tanaka Foods developed "Travel Friend"(旅行の友) in cans at the request of the military as a nutritional supplement. This is a blend of dried small fish powder seasoned with soy sauce, sesame, seaweed, and egg.

In 1927, a grocery retailer in Fukushima City named Seiichirō Kai developed a mixture consisting of ishimochi (silver white croaker, Pennahia argentata) with soy sauce seasoning, kelp, and sesame seeds. He founded the Marumiya Food Research Institute. Kai called his product Шаблон:Nihongo3; it was popular on its release. Although Шаблон:Transliteration was initially considered a luxury item for the affluent who were able to consume white rice on a regular basis, it later was made accessible to the Japanese working class.

The availability of Шаблон:Transliteration in Japan increased starting shortly after September 1948, when Nissin Foods began to manufacture it on a large scale to address pervasive malnourishment. The product was commercialized on the basis that it provided a good source of protein and calcium. Шаблон:Transliteration was made widely available as it was dispensed to those serving in the Japanese military starting in World War I.

The term Шаблон:Transliteration was used generically to describe the product starting in 1959 with the formation of the National Шаблон:Transliteration Association. Since 1959, Шаблон:Transliteration products are usually differentiated by their particular ingredients, such as salmon Шаблон:Transliteration and sesame-and-salt Шаблон:Transliteration.

In the same year, Marumiya Foods developed "Noritama," a sweetened egg added to Шаблон:Transliteration which became popular as furikake for children. In 1963, Noritama with a sticker of 8 Man became explosively popular, and furikake was transformed from a luxury food for adults to a popular food for children.

In 1970, Mishima Shokuhin marketed a new furikake, made by reusing the red shiso used to color pickled plums, under the product name Yukari. The name comes from the desire to create a connection ("縁" (yukari) in Japanese) with customers.

In the 1980s, furikake became strongly associated with children's food, and its use rapidly declined after the age of 12. In 1989, Nagatanien began selling "furikake for adults" using ingredients with a luxurious taste and pungent flavor. The initial varieties were "Salmon," "Bonito," and "Wasabi."

• Noritama on rice

  Noritama on rice

• Yukari on rice

  Yukari on rice

• Furikake for Adult on rice

  Furikake for Adult on rice

Manufacturers

Marumiya has been selling furikake since 1927, and according to a 2021 The Nikkei survey, 11 of its products are among the top 20 value share about products in large bags. The product names include "Noritama", "Ajidoraku", "Soft Furikake", "Sukiyaki", and "Honkatsuo."

Nagatanien sells furikake that is divided into individual servings. Its main products are "Furikake for Adult", "Furikake for Adult Mini", and "Anpanman Furikake." However, Nagatanien's market share is far behind that of Marumiya.

Mishima Shokuhin's furikake products include "Yukari" and "Umeko," and four of the aforementioned top 20 products in large bags are "Yukari" and one is "Umeko.

See also

• Шаблон:Transliteration – a type of Шаблон:Transliteration mostly consisting of cooked black sesame seeds and sea salt crystals
• List of sesame seed dishes
• Шаблон:Transliteration – a soup made by sprinkling seasonings (such as Шаблон:Transliteration) and toppings over cooked rice, then covering with brewed green tea
• Шаблон:Transliteration – a chilli-based spice mixture similar to Шаблон:Transliteration mainly used on noodles, soups and Шаблон:Transliteration
• Dry chutney

External links

• Шаблон:Curlie

From ja:ふりかけ 2023-10-30 (UTC), with my work.