Hi Susan, hijiki furikake tends to be the wet type (not dried). You could make it by rehydrating the hijiki and substituting it for the spinach. You'll need to cook it a little to burn off the sake, but you can achieve this by putting the mixture in a dry non-stick frying pan and cooking over medium heat while stirring constantly until it no longer smells like alcohol. It should also have a flakey consistency, but still be damp.

What a great idea! My favorite furikake is hijiki. Any advice on how to make this? Thanks so much!

Hi Kim, that's a great idea. The only thing you'll need to be careful of is the speed of the fan. Katsuobushi is pretty light, so even in my convection oven I was worried about the particles flying all over the oven.

Adding nutritional yeast in small amounts could add more umami to the mixture, however if you're thinking about replacing the katsuobushi with it, I would not recommend it. I'm working on a plant-based version of furikake that uses mushrooms for the umami component, but it's not quite there yet.

Thank you so much for the great advice!

Hi Beth, thank you! It should be out in October.

Thanks Laura! Yuzu furikake would be awesome! The flavor of Yuzu is fairly delicate so I would recommend adding it in after you bake it. If you can find it, the best way to do this would be to toss the finished Furikake with some yuzu zest powder.