Umami Mart Registry

We are obsessed with this furikake by our brother Casa de Kei, who collaborated with Daybreak Seaweed Co. on this special edition mixture blending tart ume, earthy shiso, umami rich seaweed, and roasted sesame seeds.

Yoko starts her day by sprinkling this furikake on a bagel or her morning oats. For lunch, Kayoko will bring some rice and fish and top the whole bento with a quick shake. For dinner, we love sprinkling on a stir fry, or on some yakitori skewers. 

Daybreak Seaweed partnered with Casa de Kei on this vegan furikake bursting with bright umami, Japanese plum (umeboshi), roasted sesame, and organic west coast seaweed combine in a satisfying alchemy of salty, acidic, and bold flavors.

Here are some recipes that Kei and Yoko put together for some furikake inspiration. Bon appetit!


Makes 1 bowl

1/3 pound skin-on salmon fillet
cup short grain rice

each haricots verts, trimmed
6 each pitted olives
6 each snap peas
4 each cherry tomatoes
large egg, room temperature
each baby purple, red, yukon potatoes
1 small watermelon radish, julienned
1/4 avocado
1/2 lemon
1/4 medium shallot, finely chopped
1 tbs capers
1 tbs ikura

4 tbs olive oil (1 tbs for salmon, 3 tbs for vinaigrette)
2 tbs Daybreak Ume Shiso Furikake (1 tbs for salmon, 1/2 tbs for rice, 1/2 tbs for sprinkle on top)
1 ts whole grain Dijon mustard
Pinch of sugar
Kosher salt + pepper to taste


1. Cook 1 cup of rice in your rice cooker or donabe.

2. Preheat oven to 425˚F. Rub 1 tbs of oil all over the salmon and sprinkle salt, pepper and 1 tbs furikake. Place on a rimmed baking sheet. Roast until medium-rare (fish will be slightly translucent in the center), 10-12 minutes. Let cool.

3. Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15-20 minutes. Transfer potatoes to a plate with a slotted spoon.

4. Return water to a boil and cook haricots verts and snap peas in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

5. Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

6. Meanwhile, mix mustard, 3 tbs olive oil, shallots, lemon and pinch of sugar in a large bowl to form a vinaigrette dressing. Season vinaigrette with salt and pepper.

7. Halve reserved potatoes, cherry tomatoes, eggs crosswise, slice avocado and watermelon radish.

8. Arrange steamed rice in bowl; sprinkle with 1/2 tbs furikake. Top the ingredients in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, snap peas, avocado, cherry tomatoes, watermelon radish and salmon.

9. Drizzle bowl with remaining dressing and top with capers, ikura and sprinkle the rest of ume shiso furikake all over the rice bowl.

Place sliced avocado on steel cut oats and teff. Drizzle with shoyu and roasted sesame oil. Sprinkle with furikake.


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