Furikake Chex Mix

a little love note from my kitchen to yours

Dear lovely subscribers,

The first time I tasted furikake chex mix was when our friends Shakirah and Ohn gave us a bag for Graham’s birthday years ago. They warned us that the chex mix was so good we’d become obsessed. And I guess they were right. Everywhere I went—to the fancy grocery store or the corner butcher shop—if I saw furikake chex mix, I bought it.

I started to learn the nuances of different types of furikake, a salty-sweet Japanese seasoning blend of dried seaweed and sesame seeds. (This brand is excellent; I’d love to try this one.) I quickly became very opinionated about what made for the best furikake chex mix. It was only a matter of time, really, before I cooked my own batch at home.

I tweaked the recipe little by little until it was exactly how I wanted it: toeing the line between savory and sweet, practically begging for a cold beer alongside, and with irresistible crunchy clusters—everyone knows those are the best part. I’m sharing this recipe only with paid subscribers, as a special valentine.