Furikake is easy to make at home. My aunt would make it all the time after making dashi. I would suggest to use mushroom powder instead of katsuobushi (The fish) for that umami.

Admittedly I have never done this with furikake, but I do use mushroom as substitute for stocks in hot pots, soups, etc for vegan/vegetarian friends when they come over.

Here is a link to shiitake mushroom powder. This company also makes others. I will say it is also easy to make your own at home with dried mushrooms and a spice grinder. Best of luck. mushroom powder amazon

u/steve70638 · 2 points r/sousvide

Allow me to up the ante:

https://www.amazon.com/Organic-Shiitake-Mushroom-Powder-100g/dp/B00IJZVWW8

Umami blast with no moisture or mushroom texture added. Try adding either this or the W powder to burgers.

The modernists and the sous vide community can learn a lot from each other! ;-)

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