I am very fond of this kind or savoury sprinkles, which are called ‘Furikake’ in Japan, to eat with Rice. Many Asian grocery stores sell some ‘Furikake’ products but I have never seen ‘Shiso (Perilla) Wakame Furikake’ in Australia. Since I started growing Shiso in my garden, I have some harvest every year, and I wanted to make ‘Shiso Wakame Sprinkles’. I am writing down how I make it.


6 tablespoons (12g) Dried Cut Wakame
1 sachet (2.5g) Katsuobushi (Bonito Flakes)
8 to 10 leaves Shiso (Perilla) *finely chopped
1/2 teaspoon grated Ginger
2 teaspoons Soy Sauce
1 teaspoon Sugar
1 tablespoon Toasted Sesame Seeds
1/4 teaspoon finely ground Salt *optional

  1. Grind Dried Cut Wakame into fine crumbs using a Grinder, Tough Plastic Bag & Rolling Pin, Mortar & Pestle, Suribachi (Japanese Mortar), etc.
  2. Rub the Katsuobushi (Bonito Glakes) in the plastic sachet and make into fine crumbs.
  3. Heat Wakame in a small frying pan over low heat until aromatic. Add Katsuobushi (Bonito Flakes) and Shiso, stir for a few minutes, then remove from heat.
  4. Add Ginger, Soy Sauce, Sugar and Toasted Sesame Seeds, and combine well. You can mix in finely ground Salt for extra saltiness, but it is optional.