"It translates to sprinkling in Japanese, and that's precisely what the seasoning is used for. Usually made with bonito flakes (dried fish flakes), soy sauce, sesame seeds, and nori (seaweed), furikake often goes on top of rice for a touch of umami flavor. You can either make your own furikake at home or opt for store-bought. Regardless of which you have, instructions for storing the seasoning aren't so straightforward."
"If you live in a humid environment, it's a good idea to stick furikake in the fridge once it's opened. Things like humidity, heat, and light can impose damage to the delicate blend of ingredients in your furikake, causing them to soften, clump up, and lose their flakiness. Refrigeration mitigates this and keeps the seasoning dry and crunchy."
Furikake is a Japanese sprinkle typically made from bonito flakes, soy sauce, sesame seeds, and nori and commonly used to add umami to rice. Store commercial furikake in airtight packaging at room temperature in a cool, dry place. Refrigerate opened furikake if living in a humid environment to prevent softening, clumping, and loss of flakiness; commercial containers help, but refrigeration can still be beneficial in high humidity. Homemade furikake should follow the same storage conditions and can include a desiccant pack in an airtight container to absorb excess moisture. Use clean, dry utensils to avoid introducing moisture or contaminants.
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