A Sprinkle for Fried Foods! Additive-Free All-Purpose Japanese Spice 'Furigatsu o' Achieves Goal in 11 Hours on Crowdfunding, Exceeding 240%
Key facts
- A Sprinkle for Fried Foods! Additive-Free All-Purpose Japanese Spice 'Furigatsu o' Achieves Goal in 11 Hours on Crowdfunding, Exceeding 240%
- The additive-free Japanese spice 'Furigatsu o', developed by home cooking researcher Miho Takakubo, achieved its crowdfunding goal within 11 hours of launch, reaching a success rate of 240%. The product utilizes traditional and rare ingredients, catering to the growing health-conscious market.
- Source: PR Times
- Date: June 9, 2026
Direct answer
The additive-free Japanese spice 'Furigatsu o', developed by home cooking researcher Miho Takakubo, achieved its crowdfunding goal within 11 hours of launch, reaching a success rate of 240%. The product utilizes traditional and rare ingredients, catering to the growing health-conscious market.
- Citation
- A Sprinkle for Fried Foods! Additive-Free All-Purpose Japanese Spice 'Furigatsu o' Achieves Goal in 11 Hours on Crowdfunding, Exceeding 240% (June 9, 2026), PR Times
- Source
- PR Times
- Date
- June 9, 2026
The additive-free Japanese spice 'Furigatsu o', developed by home cooking researcher Miho Takakubo, achieved its crowdfunding goal within 11 hours of launch, reaching a success rate of 240%. The product utilizes traditional and rare ingredients, catering to the growing health-conscious market.
📋 Article Processing Timeline
- 📰 Published: June 9, 2026 at 10:00
- 🔍 Collected: June 9, 2026 at 10:36 (36 min after Published)
- 🤖 AI Analyzed: June 12, 2026 at 16:52 (78h 15m after Collected)
Home cooking researcher Miho Takakubo has developed a novel spice for fried foods called 'Furigatsu o', which uses traditional ingredient 'Izu Tago Bushi Honkarebushi' and rare ingredient 'Shiokatsuo'. A project was launched on the crowdfunding site CAMPFIRE. The project achieved its target amount just 11 hours after its launch, ultimately recording a total of 720,000 yen in support, a 240% achievement rate, and 92 supporters. This product is made solely from natural ingredients, is additive-free, and aims to spread the concept of 'ishoku dōgen' (food is medicine) and the inheritance of Japan's traditional food culture from everyday dining tables.
*The product packaging shown in the image is a design in development and may differ partially from the actual product.
■ Project Page
CAMPFIRE "Furigatsu o" Project
(The project has now ended, but you can view the implementation details and background.)
'Furigatsu o' is a novel spice exclusively for fried foods that enhances umami, aroma, and satisfaction with just a single sprinkle.
While highly compatible with fried foods, it also offers versatility, usable in a wide range of dishes such as rice, egg dishes, noodles, soups, and vegetable dishes.
Furthermore, beyond its function as a mere seasoning, it was developed with the objective of:
- Inheriting Japan's traditional food culture
- Utilizing regional resources
- Creating food through natural cycles
- Promoting the concept of 'ishoku dōgen' (food is medicine)
...spreading these from everyday dining tables.
Sprinkle on fried foods to enhance umami, aroma, and satisfaction.
■ High Resonance from Supporters: "Good for the body and truly delicious"
Against the backdrop of recent health trends and the expansion of the additive-free seasoning market,
- Emphasis on ingredient quality
- Preference for additive-free products
- Health consciousness
- Storytelling
...consumers who prioritize these factors are increasing.
The core ingredients of 'Furigatsu o' are honkarebushi and shiokatsuo, produced using traditional methods.
For honkarebushi, Izu Tago Bushi Honkarebushi is used, made with the 'Izu Te-biyama Shikibakōsei' method, considered the oldest smoking method still in existence in Japan.
Currently, only four businesses inherit this production method, and among them, Kanesa Katsuobushi Shoten in Izu Tago is the only one that continues to preserve the ancient methods as they are.
Furthermore, the production of 'Shiokatsuo', a traditional food known as a New Year's fish, is also currently carried on solely by this shop.
Scene of Izu Tago Bushi preparation
Preserving ancient methods
Izu Te-biyama Shikibakōsei method
Said to be the most delicious, most dangerous, and most labor-intensive method.
Scene of sun-drying
Honkarebushi finished with painstaking effort
'Shiokatsuo' with over 1000 years of history
Kanesa Katsuobushi Shoten is the sole manufacturer in Japan.
'Furigatsu o' has garnered strong support as a "seasoning that is good for the body, easy to use, and has a story behind it."
Numerous expressions of empathy were received from across the country for the project, including comments such as:
"Safe for children to use"
"Looking forward to the change in satisfaction with fried foods"
"Want to support Japan's traditional food culture"
"Seems easy to use in everyday meals"
It was particularly highly praised for its ability to achieve both "health" and "deliciousness" while being easy to use, gaining support not only from those highly interested in food but also from busy parents.
■ What is 'Furigatsu o', the Additive-Free All-Purpose Japanese Spice?
'Furigatsu o' is made solely from:
- Izu Tago Bushi Honkarebushi
- Shiokatsuo
- Natural Kombu from Hokkaido
- Spices
...an umami-enhancing Japanese spice. It can be used not only for fried foods but also in a wide range of dishes.
The lineup includes three types:
- Plain
- Sansho (Japanese pepper)
- Shibikara (Spicy and numbing)
It is designed for a wide range of uses, not just sprinkling on fried foods, but also on:
- Rice
- Egg dishes
- Noodles
- Soups
- Vegetable dishes
...and more.
Furthermore, as it is made only from natural ingredients without additives like antioxidants, a pouch shape emphasizing light-blocking and freshness retention has been adopted. This minimizes quality degradation while ensuring ease of daily use.
■ Bringing "Endangered Food Culture" to the Everyday Table
Izu Tago Bushi Honkarebushi and Shiokatsuo, used in 'Furigatsu o', are both rare traditional ingredients.
In particular, the Izu Tago Bushi's Te-biyama smoking method embodies Japan's unique natural cycle culture itself – nurturing mountain trees, using those trees to make fire, and processing marine resources.
However, these traditional techniques are currently facing difficulties in survival due to a shortage of successors and market shrinkage.
The desire is to connect these traditions to the future by making them usable in "everyday meals" rather than as "special ingredients."
This is the sentiment that gave birth to 'Furigatsu o'.
■ Future Developments
Following the success of this crowdfunding campaign, future plans include:
- Expansion into department stores and select shops
- Collaborations with restaurants
- Development for the gift market
- Cultivation of overseas sales channels
- Food education and lecture activities
...which will be sequentially implemented.
Additionally, product development aimed at connecting "food that makes the body happy" with Japan's traditional food culture for the next generation is planned to continue.
■ Developer's Comment: Miho Takakubo, Home Cooking Researcher
"I believe that 'good for the body and truly delicious' is essential for everyday dining tables.
'Furigatsu o' is a product that can easily add deliciousness and enhance satisfaction at the dining table, even on busy days, with just a single sprinkle.
And that single sprinkle also connects Japan's traditional ingredients and natural cycles to the future.
I am truly delighted that so many people have resonated with its value through the crowdfunding project."
■ Product Outline
Product Name: Furigatsu o
Types: Plain / Sansho / Shibikara
Contents: 30g each
Features:
- Umami derived from ingredients
- Bringing the concept of 'ishoku dōgen' into daily life
- Use of rare traditional ingredients
- High compatibility with fried foods
- Usable in a wide range of dishes
■ Company Profile
Company Name: Assemblage Inc.
Business Activities: Product development, food planning, consulting, food education business
■ Inquiries Regarding Product Handling, Media Coverage, Lectures, and Collaborations
We accept consultations for product handling in department stores, select shops, and restaurants, overseas sales channels, media coverage, food education lectures, OEM, and collaborations.
Assemblage Inc.
Contact: Miho Takakubo
Email: info@e-assemblage.jp
Project Details:
CAMPFIRE "Furigatsu o" Project Page
*The product packaging shown in the image is a design in development and may differ partially from the actual product.
■ Project Page
CAMPFIRE "Furigatsu o" Project
(The project has now ended, but you can view the implementation details and background.)
'Furigatsu o' is a novel spice exclusively for fried foods that enhances umami, aroma, and satisfaction with just a single sprinkle.
While highly compatible with fried foods, it also offers versatility, usable in a wide range of dishes such as rice, egg dishes, noodles, soups, and vegetable dishes.
Furthermore, beyond its function as a mere seasoning, it was developed with the objective of:
- Inheriting Japan's traditional food culture
- Utilizing regional resources
- Creating food through natural cycles
- Promoting the concept of 'ishoku dōgen' (food is medicine)
...spreading these from everyday dining tables.
Sprinkle on fried foods to enhance umami, aroma, and satisfaction.
■ High Resonance from Supporters: "Good for the body and truly delicious"
Against the backdrop of recent health trends and the expansion of the additive-free seasoning market,
- Emphasis on ingredient quality
- Preference for additive-free products
- Health consciousness
- Storytelling
...consumers who prioritize these factors are increasing.
The core ingredients of 'Furigatsu o' are honkarebushi and shiokatsuo, produced using traditional methods.
For honkarebushi, Izu Tago Bushi Honkarebushi is used, made with the 'Izu Te-biyama Shikibakōsei' method, considered the oldest smoking method still in existence in Japan.
Currently, only four businesses inherit this production method, and among them, Kanesa Katsuobushi Shoten in Izu Tago is the only one that continues to preserve the ancient methods as they are.
Furthermore, the production of 'Shiokatsuo', a traditional food known as a New Year's fish, is also currently carried on solely by this shop.
Scene of Izu Tago Bushi preparation
Preserving ancient methods
Izu Te-biyama Shikibakōsei method
Said to be the most delicious, most dangerous, and most labor-intensive method.
Scene of sun-drying
Honkarebushi finished with painstaking effort
'Shiokatsuo' with over 1000 years of history
Kanesa Katsuobushi Shoten is the sole manufacturer in Japan.
'Furigatsu o' has garnered strong support as a "seasoning that is good for the body, easy to use, and has a story behind it."
Numerous expressions of empathy were received from across the country for the project, including comments such as:
"Safe for children to use"
"Looking forward to the change in satisfaction with fried foods"
"Want to support Japan's traditional food culture"
"Seems easy to use in everyday meals"
It was particularly highly praised for its ability to achieve both "health" and "deliciousness" while being easy to use, gaining support not only from those highly interested in food but also from busy parents.
■ What is 'Furigatsu o', the Additive-Free All-Purpose Japanese Spice?
'Furigatsu o' is made solely from:
- Izu Tago Bushi Honkarebushi
- Shiokatsuo
- Natural Kombu from Hokkaido
- Spices
...an umami-enhancing Japanese spice. It can be used not only for fried foods but also in a wide range of dishes.
The lineup includes three types:
- Plain
- Sansho (Japanese pepper)
- Shibikara (Spicy and numbing)
It is designed for a wide range of uses, not just sprinkling on fried foods, but also on:
- Rice
- Egg dishes
- Noodles
- Soups
- Vegetable dishes
...and more.
Furthermore, as it is made only from natural ingredients without additives like antioxidants, a pouch shape emphasizing light-blocking and freshness retention has been adopted. This minimizes quality degradation while ensuring ease of daily use.
■ Bringing "Endangered Food Culture" to the Everyday Table
Izu Tago Bushi Honkarebushi and Shiokatsuo, used in 'Furigatsu o', are both rare traditional ingredients.
In particular, the Izu Tago Bushi's Te-biyama smoking method embodies Japan's unique natural cycle culture itself – nurturing mountain trees, using those trees to make fire, and processing marine resources.
However, these traditional techniques are currently facing difficulties in survival due to a shortage of successors and market shrinkage.
The desire is to connect these traditions to the future by making them usable in "everyday meals" rather than as "special ingredients."
This is the sentiment that gave birth to 'Furigatsu o'.
■ Future Developments
Following the success of this crowdfunding campaign, future plans include:
- Expansion into department stores and select shops
- Collaborations with restaurants
- Development for the gift market
- Cultivation of overseas sales channels
- Food education and lecture activities
...which will be sequentially implemented.
Additionally, product development aimed at connecting "food that makes the body happy" with Japan's traditional food culture for the next generation is planned to continue.
■ Developer's Comment: Miho Takakubo, Home Cooking Researcher
"I believe that 'good for the body and truly delicious' is essential for everyday dining tables.
'Furigatsu o' is a product that can easily add deliciousness and enhance satisfaction at the dining table, even on busy days, with just a single sprinkle.
And that single sprinkle also connects Japan's traditional ingredients and natural cycles to the future.
I am truly delighted that so many people have resonated with its value through the crowdfunding project."
■ Product Outline
Product Name: Furigatsu o
Types: Plain / Sansho / Shibikara
Contents: 30g each
Features:
- Umami derived from ingredients
- Bringing the concept of 'ishoku dōgen' into daily life
- Use of rare traditional ingredients
- High compatibility with fried foods
- Usable in a wide range of dishes
■ Company Profile
Company Name: Assemblage Inc.
Business Activities: Product development, food planning, consulting, food education business
■ Inquiries Regarding Product Handling, Media Coverage, Lectures, and Collaborations
We accept consultations for product handling in department stores, select shops, and restaurants, overseas sales channels, media coverage, food education lectures, OEM, and collaborations.
Assemblage Inc.
Contact: Miho Takakubo
Email: info@e-assemblage.jp
Project Details:
CAMPFIRE "Furigatsu o" Project Page
FAQ
Where can I buy 'Furigatsu o'?
The crowdfunding campaign has ended, and general sales have not yet started. Future plans include sales at department stores and select shops. Please check the official website for updates.
What are the features of 'Furigatsu o'?
It is an additive-free spice made solely from Izu Tago Bushi Honkarebushi, Shiokatsuo, natural kombu from Hokkaido, and spices. It can be used not only for fried foods but also in a wide range of dishes like rice and egg dishes, enhancing the natural umami and aroma of ingredients.
Who is the developer, Miho Takakubo?
Miho Takakubo is a home cooking researcher and the developer of 'Furigatsu o'. She aims to promote the inheritance of Japan's traditional food culture and the concept of 'ishoku dōgen' through food.