Furikake was created during the TAISHO period by Sueichi Yoshimaru. He originally called it GOHAN NO GOMO “A friend for rice.” Our 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. We achieve a very modern flavor by combining earthy, umami, sweet and salty tastes in one blend. Although traditionally used on rice, our furikake brings life and deliciousness to vegetables, salads, toasts, proteins and even popcorn.
Ingredients: Organic Sesame Seeds, Nori, Organic Bee Pollen, Organic Pine Pollen, Organic Sansho Pepper, Black Lava Sea Salt
Greg was raised by his Japanese mother, alongside her were his Japanese grandparents and uncles. Everything Greg ate as a kid was spiked with soy sauce and at times, ketchup. This Japanese style of cooking that includes western condiments is called Yoshuku. During his teenage years through his early adult years, he spent his time skateboarding and going on tour playing music. In between those hours, he worked jobs at the kitchen, most of them focused on plant-based cuisine. Greg” focus is now on his brand Dark Horse Organic, which he “technically” founded in November of 2017. Although the brand is only two years old, he has been perfecting and working on those flavors for years prior to diving deep into his word of condiments, sauces and ferments.