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Curry Furikake Seaweed Seasoning, 80g
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Furi Furi ✹ Nice, France

Curry Furikake Seaweed Seasoning, 80g

Curry Furikake Seaweed Seasoning, 80g

Mild curry spices, toasted sesame seeds and seaweed from Brittany come together in this Japanese-inspired seasoning blend. Savory and well-balanced, it adds aromatic depth to rice, vegetables, eggs, noodles and savory snacks. Furi Furi’s Curry Furikake is made in France from 100% natural ingredients and can be used as a flavorful alternative to additional salt.

11,95 €
11,95 €
149,38 € kg
On Sale Sold Out
Price incl. VAT, plus shipping
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Ingredients

Sesame, curry (14%) (coriander, turmeric, cumin, fennel, garlic, pepper, chili), kombu seaweed* (Saccharina latissima), lemon, salt, canola oil. *Seaweed from Brittany.

Nutritional values

Nutritional values per 100 g:
Energy: 2076.2 kJ / 490.8 kcal;
Fat: 39.6 g, of which saturated fat: 5.7 g;
Carbohydrates: 14.2 g, of which sugars: 2.5 g;
Dietary fiber: 15.6 g;
Protein: 19.3 g;
Salt: 5.2 g.

Storage

Store in a cool, dry place.

Expiry date

Expiry date of the current batch: 01.12.2027.

Shipping

Orders within Germany

We ship exclusively within Germany with DHL. Shipping costs start at €6.95 and are based on the total weight of your order. Shipping is free for orders of €59 or more. Delivery time: 2–4 business days.

Shipping outside Germany is currently not available.

Distributor

Furi & Co SAS
56 rue Gioffredo
06000 Nice
France

Vegan-friendly
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The story behind Furi Furi

Furi Furi brings the Japanese tradition of furikake into a modern French and European setting. Founded by Natsuko and Julie, the brand creates 100% natural furikake made in France, using organic seaweed sourced from Brittany and carefully selected ingredients. Designed as a flavourful alternative to salt, Furi Furi makes it easy to add depth, umami and precious minerals to everyday dishes.

The story begins with Natsuko, who grew up between French and Japanese cultures and spent her childhood in Tokyo, where furikake was a familiar part of everyday food. After working for ten years with Alain Ducasse and helping open...

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