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Akiko

Furikake

106 posts in this topic

I love canned fish and keep a huge stockpile, so I just went and checked and I have two cans of mackerel. One is 160g and the other is 190g, and I think that's typical. So I think you can go ahead and use your one big can for the recipe, maybe adjusting the seasonings a little.


My eGullet foodblog: Spring in Tokyo

My regular blog: Blue Lotus

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I'm interested in trying Hiroyuki's "magic furikake," but I have a question about the recipe: where it says "3 cans of mackerel," how big are the cans? The only canned mackerel I can get around here is 425g per can, so three of those would make a lot of furikake! Can someone help?

I can't believe I missed this question of mkayahara!

In Japan, one "saba no mizuni" can contains about 180-200 g simmered mackerel.

(The content has become lower. It was 210 to 220 g years ago, if I remember correctly.)

Here is the most recent post about my magic furikake.

Sorry for a very late reply and many thanks to smallworld for answering first!

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Thank you both, smallworld and Hiroyuki! I'm looking forward to making this. Now I just have to go and buy some sesame seeds.


Matthew Kayahara

Kayahara.ca

@mtkayahara

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The furikake and popcorn craze has hit Los Angeles in a big way - example Roy Choi's version at A-Frame. Also recently some co-workers were swooning over a bowl of Hurricane popcorn of which I got not a single kernel. In an attempt to join the party I purchased this Ebi Fumi Furikake and am set to experiment.

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I love furikake, but have only eaten it on rice. I had a small container of it in my lunch box (a Mrs. Bento) one day when I was unpacking it to wash it and my husband grabbed it. "What's THIS!?" he demanded. I about laughed myself silly after he told me he thought it was weed.

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