Quote:
Originally Posted by Nagoyankee
Well, for some reason we don't call gomashio a furikake even though it's the same concept. When we think of furikake, we think of one containing more than just 2-3 ingredients in it.
By gomashio, I hope you're using the black goma type, which tastes much better than white goma.
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Can you suggest a recipe for a furikake? Or at least an idea of what it might involve? Or is it generally more something you buy and sprinkle on rice because it's quick, easy and tasty?
Yes, I use the black goma for gomashio.
Today, I tried hot rice mixed with a bit of Glico curry - the stuff that comes in solid form and melts when it's stirred into something hot. For something so very simple, it tasted pretty good!