This is the Nichifuri Unagi Furikake. It’s flavoured like unagi kabayaki, a popular and delicious Japanese dish consisting of grilled eel basted in a thick and sweet soy sauce.
The furikake is a seasoned blend of bread crumbs, seaweed, black sesame seeds and powdered sansho. It uses eel extract powder made from fatty eel grown in Japan.
The furikake has the sharp aroma of sansho pepper. Served with steamed rice, though, the presence of the sansho is more mellow, with the furikake giving a deeply savoury flavour to the rice as the dry ingredients mingle with the steam. The bread crumbs and the sesame seeds bring a hint of crunch and nuttiness, but the overall flavour does not quite recall unagi kabayaki despite tasting distinctly Japanese. The soft, fluffy and flaky mouthfeel of the eel is an intrinsic part of the eating experience and without a distinct flavour of its own while the kabayaki sauce is made from soy sauce, mirin and sugar, which are a staple of most Japanese dishes.
This Nichifuri Unagi Furikake contained 27 g. It was produced in Japan and purchased in Tōkyō, Japan in 2019.