I am addicted to furikake. Intensely flavored flakes or bits that come in a wide variety of flavors like aka shiso, nori, or dried fish (like salmon). But in the last few years there have been so many different flavors coming out that it is hard to keep up.
This ra-yu torisoboro has to be one of my recent favorite finds. Ra-yu is spicy chili oil that we use most often as part of a dipping sauce for gyoza. The taberu ra-yu (edible ra-yu) boom has introduced a wide variety of products from ra-yu flavored salmon flakes to this furikake. Tori soboro is soy-seasoned ground chicken, most often seen over rice with slightly sweet scrambled eggs and julienned pea pods (or other green vegetable) in a dish called sanshoku gohan (three-colored rice dish).
From Marumiya, this "soft furikake" is unlike traditional dried and crunchy furikake but is soft, as you can see by the introduction video. This ra-yu torisoboro is not too hot, rich in umami, and oh so yummy. It is great over a bowl of rice and amazing over popcorn.
Marumiya's soft furikake flavors include other favorites of mine such as Chirimen Takana and Chirimen Sansho. There are also many interesting flavors yet to try include a tuna mayonnaise, an Asari Tsukudani, and Buta Shogayaki.
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