Growing up, I always like this tangy, fragrant, and flavorful rice seasoning called Yukari (ゆかり). My mom called it the edible magic dust because I’d finish up my entire bento box whenever she sprinkled Yukari on the steamed rice. It’s one of the nostalgic food memories I keep close to my heart. Today, we’ll make this shiso rice seasoning from scratch!
What is Yukari (Shiso Rice Seasoning)
Made of dried red shiso leaves and salt, Yukari (ゆかり) is considered a type of Furikake (Japanese rice seasoning). I’ve also shared the classic version of Furikake made with leftover kombu and katsuobushi. Traditionally, rice seasoning is used as a nutritional supplement for cooked rice, by providing extra minerals, proteins, or to increase one’s appetite. These days it is becoming a popular, everyday condiment that can be used to flavor just about anything. In my opinion, Yukari is especially unique because of its striking deep purple hue. The color itself enhance the look and taste of a dish instantly. If you’re familiar with the Japanese language, you might wonder why is it named “yukari.” Yukari has a few meanings in Japanese but it is most commonly used as a female name. I have a couple of friends whose names are Yukari. “Yukari” is actually the product name by Mishima brand (above). You can also call it aka shiso furikake (赤紫蘇ふりかけ), but the majority of people call this type of furikake “Yukari”.
How to Make Yukari (Shiso Rice Seasoning)
The only ingredient you will need is red shiso leaves. They look like this. It’s a bit of a waste to make yukari straight from the fresh herb, so I would make Umeboshi (pickled plums) or Aka Shiso Juice first before I repurpose the used red shiso leaves for making Yukari. With the used red shiso leaves, all you need to do is to dry them! There are two ways to do it.
Simply dry them outside for 2 daysUse dehydrater to dry for 2 hours
A bit creepy, isn’t it? Many of my Instagram followers told me that they looked like scorpions. I love their vivid imagination, but don’t let it stop you from making this delicious seasoning at home. The second option is for those who have a dehydrator or have an oven with the dehydrator function. I actually never paid attention to my oven menus and Mr. JOC pointed out that our oven had one this year. I somehow didn’t notice the option even though I have had this oven for several years already! The dehydrator temperature is 140ºF (60ºC) in my oven and I let the leaves dry until the leaves are really crunchy, about 2 hours. Once the red shiso leaves are dry and crunchy, it’s time to throw them into the food processor and process them until powdery! Add kosher salt or sea salt to your liking, and that’s it! Here we have a very natural, tangy, and addicting rice seasoning!
How to Use Yukari (Shiso Rice Seasoing)
If you have never tried this before, then you must first sprinkle some Yukari over the steamed rice and enjoy it. The plain rice suddenly gets very appetizing, and that’s the very essence of shiso! You can also mix Yukari with steamed rice, and then make it into rice balls. I LOVE yukari onigiri. Besides flavoring the rice, you can also use Yukari as an all-purpose seasoning. The possibilities are endless, but here are some ideas:
Over noodles or pastasOver fish or chickenSprinkle on sashimi bowls or pokeSprinkle on avocado toastOver boiled eggsOn steamed veggies or saladsOver tofuSprinkle on popcorn
How Long Does Yukari Last?
As long as the seasoning is stored in a sealed container in a dry, cool place. it can last up to a year. But if you managed to make extra jars, why not share them with friends and family. Yukari makes a thoughtful, delicious hostess gift. Have fun using this homemade rice seasoning! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
