January 26, 2013

Kinshobai-Style Furikake, Again/再び、錦松梅風のふりかけ

My very first Kinshobai-style furikake was so tasty that I had to make another try.  This time, I decided to put the furikake in the containers that contained real Kinshobai.
The recipe is basically the same as that I described earlier, except that I used store-bought shiitake mushroom and eryngii mushroom I dried myself and that I used a pack of nut mix.

Kinshobai containers:
Containers with my Kinshobai-like furikake in them:
I'm sure that they could be a great gift for anyone!
I'm not going to give them to anyone!  The furikake was really, really tasty!
With cashew nuts, almonds, peanuts, and walnuts, my furikake was much tastier than the original!


Sissi said...

It sounds delicious and exceptional indeed. Will it keep for a long time?

Fräulein Trude said...

They sell the real thing in those containers? Looks so elegant and expensive but what a great souvenir. If I had some nut mix at home I would start to make your furikake right at this very moment (shiiatke - check, cloud ear mushrooms check, bonito shavings - check, konbu - check, must dig deeper in my drawers maybe there are some pinenuts and peanuts)

Hiroyuki said...

Sissi: Probably 1-2 weeks, provided that you keep it in the fridge. I'm not sure if it will keep longer because my first Kinshobai-like furikake was gone within 4 or 5 days.

Kiki: Yes, Aritayaki (有田焼) containers, and that's is part of the reason why the furikake is so expensive. It's also available in bags, though.

Sissi said...

Thank you, Hiroyuki. 1-2 weeks sounds like a lot of time. I also have most of the ingredients accidentally (even fresh and dried shiitake!). I don't have pine nuts, but peanuts, almonds, hazelnuts and walnuts... I will try it maybe.

Hiroyuki said...

Do try it, and sprinkle it on hot rice!
You can also use it in a variety of dishes:
I think the key ingredient of Kinshobai is katsuobushi, and the nuts provide a crunchy texture.