Furikake was created during the TAISHO period by Sueichi Yoshimaru. He originally called it GOHAN NO GOMO “A friend for rice.” This blend moves away from the bonito and dried fish, adding bee and pine pollens.

These adaptogenic pollens are not only delicious but rich in antioxidant and anti-inflammatory compounds, which may lead to increased brain function and overall immunity. Dark Horse Organic achieves a very modern flavor by combining earthy, umami, sweet and salty tastes in one blend. Although traditionally used on rice, this furikake brings life and deliciousness to vegetables, salads, toasts, proteins and even popcorn.

Made in small batches from;
Organic Sesame Seeds
Nori
Organic Bee Pollen
Organic Pine Pollen
Organic Sansho Pepper
Black Lava Sea Salt

Greg Arnold (he/him) grew up spiking everything his Japanese mother cooked with soy sauce and ketchup (Japanese style cooking that includes western condiments is called Yoshuku). After working with world renowned chefs and opening various restaurants in California, Greg started Dark Horse Organic to create cuisine through the Yoshuku lens of his childhood. His organic, dehydrated, pickled, and fermented product line combines modern and ancient traditions with umami flavours, minus any sugars or preservatives.