I have been tasting "ancient furikake" that faithfully reproduces the ancient eating habits.

In the first place, we have to explain what "ancient furikake" is, but to put it simply, it is " Yayoi period furikake ".

Ask a professional on the road for more information!


Mr. Kanazawa of "Dr. Furikake".

His serious look is staring at the sprinkled tomorrow (Mirai). His eyes are always kind.

According to Mr. Kanazawa, the Yayoi people ate seaweed over rice . Compared to the Jomon period, when nutrients and salt were taken mainly from hunted meat, the Yayoi period was deficient in salt and was supplemented with seaweed instead.



It also contains seaweed such as sargassum and mill, which are rarely eaten in Japan today.


Since it's a big deal, I'd like you to line up with the standard furikake, the ancient furikake, and the latest furikake. A rare three-shot. White rice looks hazy.


Open "Ancient Furikake"! I don't know anything other than gelidiaceae.

According to Mr. Kanazawa, the size of the seaweed has been adjusted so that it is easy to sprinkle and eat while retaining the characteristics of seaweed.


The hard sprinkle is softened by the heat and body temperature of the rice and spreads the taste of seaweed in the mouth. Starting from the tip of the tongue, the scent of the Yayoi period permeates from the throat to the nose to the brain. Some people will recall memories of distant days, such as "I was harvesting rice until a while ago," "I was lacquering earthenware," and "I was Himiko."

The raw material, such as kelp, is hardened, so if you sprinkle it on the rice in your lunch box in the morning, you can enjoy it with just the right amount of softness when you open it at lunch time.

Unfortunately, the cost of seaweed used for sprinkling is unexpectedly high, so it is difficult to commercialize it . If you are disappointed, let's eat even the glue!

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