Okaka Furikake: The Katsuobushi Rice Seasoning Recipe

Since my family’s stock of “Furikake (ふりかけ)” rice seasoning was running out, today I went out to a drugstore near my house to supplement it.

Marumiya Okaka Kombu Furikake

When I was hunting for something appealing in the Furikake section of the store, this classic Okaka Furikake caught my eye, and I grabbed it because I thought the Japanese rice seasoning would be a nice topic for the blog here.

Okaka Furikake (おかかふりかけ)


For the unfamiliar, the Japanese word “Okaka (おかか)” is a synonym for “Katsuobushi (鰹節)”, which is dried, fermented, and smoked skipjack tuna, also known as bonito flakes.

On the other hand, “Furikake (ふりかけ)” is a traditional Japanese rice condiment consisting of tiny flakes made from various food materials, such as meat, fish, seaweed, sesame seeds, salted plums, and eggs.

Furikake is usually used by being sprinkled over a bowl of plain white rice to add a delicious flavor.

Okaka Katsuobushi Furikake Rice Seasoning

Thus, Okaka Furikake is a Japanese rice condiment consisting mainly of Katsuobushi flakes, which has long been loved in Japan as one of the classic flavors of Furikake.

Marumiya Okaka Kombu Furikake Ingredients

As seen in the photos above, the Katsuobushi flakes for Okaka Furikake are typically seasoned with soy sauce and sugar, which is why the rice seasoning has a dark brown color and is somewhat moist.

Rice with Okaka Furikake

Okaka Furikake is a little sweet, savory rice seasoning packed with umami taste from Katsuobushi flakes, and goes really well with hot steamed plain rice.


Okaka Furikake

For those who want to try the Japanese taste of Okaka Furikake, I did some online research on the recipe. Based on kurashiru.com, how to make the rice seasoning (4 servings) is not that difficult as follows.

  1. Put 2 tbsp soy sauce, 1 tbsp Sake rice wine, 1 tbsp Mirin sweet cooking rice wine, and 1/2 tbsp sugar into a pan 
  2. Heat the pan over a low flame and bring the mixture into a simmer
  3. Add Katsuobushi flakes (20 g: about 0.7 oz) to the pan and cook over medium heat until the liquid evaporates 
  4. If possible, add 1/2 tbsp parched white sesame seeds to the pan and fry lightly, as a final touch


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

2 Responses

  1. Jeff says:

    Thank you for the recipe

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