Sweets deserve the fifth taste dimension of umami. It only made sense to continue my furikake kick inspired by @tavallai's peanut butter. I also got encouragement from the label on the container that read, "SPRINKLE ON ANYTHING". Who am I to argue?
|Dashi Brittle on Popcorn|
Furikake is a Japanese rice seasoning that typically consists of dried fish flakes, seaweed and sesame seeds. That simple description doesn't do it justice. It's a savory flavor bomb that's highly addictive. If you haven't tried it, go get some and thank me later.
As my first investigation, I happened to be whipping up a batch of Madeleines and decided to sprinkle some into the last bit of batter. A citrus seaweed scent hit the nose as I broke one open hot out of the oven. Dashi cake is the best description I can come up with. I was wishing for a bowl of tomato soup at that moment.
|Split Furikake Madeleine|
Inspired by spiced nuts and Chinese sesame seed candy, I gave peanut brittle a spin. I added furikake (10g per cup of peanuts) just before the final baking soda mix in. My intent was to see if I could maintain the aeration as with a honeycomb candy. Dashi peanut brittle was born. As you crunch away, the flavor starts as expected and finishes reminiscent of rice cracker mix.
|Furikake Honeycomb Peanut Brittle|
Adding furikake to sweets allows them to have an umami thread that can easily be tied to a driving savory component. I hope this inspires you to think more about how to blur the lines between sweet and savory because it's damn delicious.
As always, keep the ideas bouncing...