Rachael | Set the Table


Welcome to Set the Table! My name is Rachael and I'm here to help you set your table with beautiful, healthy, delicious food your family and friends will love. More importantly, I'm here to encourage you to welcome everyone to your table. Talk. Listen. Laugh. Eat. Be kind. 

Furikake Butter

Furikake Butter

Living in Japan for four years taught me a lot. One of the earliest things I learned was that food speaks volumes about our experiences. When we first moved to Japan my cooking repertoire was quite limited. I had a few Midwestern comfort food classics up my sleeve and some simple Italian dishes from some of the first cookbooks I owned as an adult. Other than that, I was at a bit of a dead end. It took me some time to realize that even the small, seemingly insignificant food items that we purchased on a regular basis would leave a noticeable mark on what comes out of my kitchen. This furikake butter is a perfect example.

Whether you make your own furikake or purchase it at an Asian market, it's a great condiment to have in your pantry. I love using it in compound butter because it adds a nice umami flavor. You can top a grilled steak with this butter, use it to add flavor to grilled fish, or even just spread it on a piece of toast topped with avocado slices. I promise you, if you make this butter you will find countless ways to use and enjoy it!

Furikake Butter

Makes 8 tablespoons

Total time: 5 minutes


  • 2 sticks unsalted butter, room temperature
  • 2 tablespoons furikake
  • 1 1/2 teaspoons rice vinegar


  1. Combine all the ingredients in a bowl and stir until smooth.
  2. Scoop the butter onto a piece of parchment paper that is about 8 inches long.
  3. Roll the parchment around the butter and use your hands to mold it into a log about 6 inches long.
  4. When the butter is completely rolled up in the parchment, twist the ends and transfer to the refrigerator. Let chill for at least 2 hours.
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