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Japanese-esque AIP Furikake (AIP/Paleo)

Japanese-esque AIP Furikake
Pretty AND good for you!

How to Make JAPANESE-ESQUE AIP Furikake Seasoning…

I’m calling this number Japanese-esque AIP Furikake. I wanted to create the intensely umami-flavoured traditional Japanese sprinkle, loaded with omega-3s, without the potentially triggering ingredients. Essentially, I’ve bastardised furikake it to fit an AIP elimination diet. And, just quietly, my AIP furikake is bloody fabulous! For something so simple, it exceeded all expectations.

Not quite sure just what furikake is?

Furikake (振り掛け / ふりかけ)

a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate (MSG).

I was particularly interested in sprinkling my AIP furikake on my pureed vegetable ‘Soup Equation’ soup of the week, as a way to get an extra boost of nutrient density and crunch.

I’d been thinking about this AIP furikake for a while, and then I received just the nudge I needed. I spotted a Facebook post by my favouritist health mentor, Sarah Ballantyne – all about the important role our gut microbiome plays on our health. By the by – Sarah is in the middle of writing her next book – all about gut health (I can’t wait!).

Any-who, as a result, I’ve been thinking about where my gaps might be in terms of gut health. Seafood is definitely an area that could do with a nudge.

“Soup and fish explain half the emotions of human life.” – Sydney Smith

How to Make AIP Furikake Seasoning

And so, I bring you my Japane-esque take on AIP furikake. A great way to up the nutrient density of your roasted vegetables, cauliflower rice, hash and soup.

I hope you like your AIP furikake as much as I do!

Japanese-esque AIP Friendly Furikake (AIP/Paleo)
Prep time
Total time
This recipe is AIP Friendly
Recipe type: Sides & Sauces
Cuisine: Japanese
Serves: 1 cup
  • 3 tablespoons desiccated coconut
  • 2 sheets nori
  • ¼ cup bonito flakes (katsuobushi)
  • 1 tablespoon tiny dried anchovies (niboshi), optional
  • 1 teaspoon sea salt
  • ½ teaspoon coconut sugar
  1. Toast the desiccated coconut in a dry frying pan over moderate heat, stirring constantly until golden, about 1 minute. Don't walk away - it will turn very quickly! Transfer to a medium bowl immediately.
  2. Using your hands, or a pair of kitchen scissors, crumble the nori into the bowl with the toasted coconut.
  3. Add the bonito flakes and anchovies, if using. Season the mixture with salt and sugar, and mix thoroughly. Taste to ensure it is seasoned to your liking.
  4. Transfer the mixture to an airtight container.
Your furikake will keep up to 3-months in a sealed container

E N J O Y !

Want endless soup options for seasonal, tasty and nutrient-dense soups? Click on the button to download my WORLD FAMOUS (well, at my place it is!) JFC Soup Equation eBook…

AIP Furikake

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