Asploro Journal of Biomedical and Clinical Case Reports

Asploro Journal of Biomedical and Clinical Case Reports

Masahiro Bando^1,2, Hiroko Ogawa³, Hiroshi Bando^1,2,3iD*
1Shikoku Division of Integrative Medicine Japan (IMJ), Tokushima, Japan
²Medical Research/Tokushima University, Tokushima, Japan
³Shuseikai Medical Corporation, Yoshinogawa Hospital, Tokushima, Japan

Corresponding Author: Hiroshi Bando ^{ORCID iD}
Address: Tokushima University /Medical Research, Nakashowa 1-61, Tokushima 770-0943, Japan.
Received date: 08 January 2024; Accepted date: 30 January 2024; Published date: 06 February 2024

Citation: Bando M, Ogawa H, Bando H. Beneficial Japanese Seasoning Sprinkle (Furikake) Leading to Satisfactory Cuisine and Life. Asp Biomed Clin Case Rep. 2024 Feb 06;7(1):45-48.

Copyright © 2024 Bando M, Ogawa H, Bando H. This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium provided the original work is properly cited.

Keywords: Japanese Seasoning Sprinkle, Furikake, Fermented Soybeans (Natto), Seaweed, Japanese Food Cuisine

Abstract

Japanese cuisine revolves around rice as a staple, accompanied by various innovations. Among these, Japanese seasoning sprinkle (furikake) has garnered attention due to its rich history, delightful taste, versatility in cooking applications, clinical nutrition, and research contributions. Furikake is crafted from ingredients such as fish, seaweed, eggs, meat, beans, sesame seeds, fermented soybeans (natto), vegetables, fruits, and others.
There are four main types of furikake: dry, soft, freeze-dried, and oil-based. It also plays a role in research, particularly in improving taste abnormalities. In Japanese nursing homes, residents frequently pair furikake with rice, supplying essential trace elements like Fe, Zn, Mg, and Mn, thereby promoting both physical and mental health.