Sesame master Takehiro Wada of Wadaman has blended this Furikake especially for us. It’s both crunchy, nutty, salty and sour all at the same time. With an attractive colour and texture, it is an extremely versatile ingredient. Traditionally Furikake is most often used to garnish rice but there are no end of innovative ways to use it. We love it as a ‘Japanese dukkah’ with bread and butter or EVOO or as a coating for goats chevre. Ingredients: Black Sesame Seeds, White Sesame, Freeze Dried Japanese Pickled Plum (Umeboshi), Shoyu, Salt, Aosa Seaweed.