How to use:
Named Furikake in Japanese, this is traditionally used as a sprinkle on rice but gives a great flavour to all kinds of seafood, from king crab to a salmon fillet! For a special breakfast use it as a topping for avocado or egg, or for the sushi lover – around your inside out maki roll.
Sesame seeds (white/black), stockfish, sweet kombu (Saccharina latissima), prawns, Arctic nori (Porphyria umbilicalis), Atlantic wakame (Alaria esculenta), dulce (Palmaria palmata), salt, sugar, vinegar.
Sesame seeds, fish, shellfish
Keep dry and sealed