Yukari vs. Kaori vs. Akari: Mishima's Furikake, Compared

Mishima Foods presents Yukari, Kaori, and Akari together as its “furikake sisters,” but the shared naming does not mean they share one ingredient base. Yukari uses red shiso, Kaori uses green shiso, and Akari uses cod roe. This guide compares the current maker pages and labels by ingredients, named allergens, maker-described heat, package size, price, and suggested uses. We have not taste-tested the products.

The Mix-Up to Clear Up First

Yukari and Kaori are the two shiso products: Yukari uses red shiso and Kaori uses green shiso. Akari is the outlier. Its official page identifies it in English as a dried cod-roe rice seasoning and lists madarako (まだらこ), chili pepper, and a mentaiko-flavor seasoning. In short: two shiso products and one cod-roe product—not three versions of the same flavor.

Comparison Table

	Yukari	Kaori	Akari
Base	Red shiso (perilla)	Green shiso (perilla)	Cod roe (madarako), chili pepper
Fish	No listed fish	No listed fish	Contains fish (madarako)
Allergens listed	None	None	Soy
Spiciness	0	0	1
Maker-described direction	Red-shiso seasoning for rice	Green-shiso seasoning with several suggested uses	Cod roe described as slightly spicy
Package size / price	46g, ¥275	13g, ¥130	12g, ¥130
Plant-based candidate?	Yes (candidate only)	Yes (candidate only)	No — contains fish

Prices are manufacturer reference prices (tax excluded); see each product page for the sourcing note. “Plant-based candidate” means the official label lists no fish, shellfish, meat, egg, dairy, gelatin, or honey ingredient that we could find — it is not a certified vegan claim. See our plant-based candidates list for the full method and disclaimer.

How Each One Is Actually Used

Yukari is mixed into steamed rice in Mishima’s current product directions.

Kaori has the longest maker-suggested use list of the three: rice, spaghetti, soup, ochazuke, tempura batter, tossed dishes (aemono), natto, and cold tofu.

Akari is suggested for onigiri, fried rice, spaghetti, salad, pizza, tossed dishes, and a mayonnaise-based dip. Those are the maker’s applications; they do not establish how the product tastes to a particular person.

Which One Should You Buy?

Choose by ingredient direction and use, not by the similar names. Yukari is the red-shiso option with rice as its recorded use. Kaori is the green-shiso option with the broadest maker-suggested use list. Akari is the cod-roe option and the only one the maker describes as slightly spicy. Its 12g pack is the smallest of the three; Akari and Kaori share the lowest maker reference price here at ¥130 before tax. Soy is the only allergen named on Akari’s official page.

Common Questions

Is Yukari furikake vegan?

Yukari’s official label lists no fish, shellfish, meat, egg, dairy, gelatin, or honey ingredient, making it one of two products in our database that qualify as a plant-based candidate. “Candidate” means no such ingredient appears on the label we reviewed — it is not a certified vegan claim, and cross-contact isn’t ruled out. See our vegan candidates list for the full method.

What’s the difference between Yukari and Kaori?

Both are shiso (perilla leaf) seasonings from Mishima Foods, but Yukari uses red shiso and its recorded use is rice. Kaori uses green shiso, and Mishima also suggests spaghetti, soup, ochazuke, tempura batter, tossed dishes, natto, and cold tofu. Kaori is the smaller and less expensive pack in the source records we checked.

Is Akari actually related to Yukari and Kaori?

Not by ingredients. Mishima groups the three names as its “furikake sisters,” but Akari is made from cod roe (madarako / まだらこ) with chili pepper, not shiso. It is the only one of the three that lists fish and the only one the maker describes as slightly spicy, so it does not qualify for our label-screened plant-based candidate list.

For every product’s full ingredient list and price, browse our product database. For our broader take on spicy options, see The Spiciest Furikake in Our Database, Ranked.