Yukari seasoning, also known as "yukari furikake," is a type of Japanese seasoning made from dried shiso leaves (Perilla) that have been finely chopped and mixed with other ingredients. It is commonly used as a condiment or topping for rice, noodles, or other dishes to add flavor and visual appeal.

The process of making Yukari seasoning involves drying the shiso leaves and then grinding them into a powder. The powdered shiso is typically mixed with salt, dried bonito flakes (katsuobushi), and sometimes other ingredients such as sesame seeds, seaweed (nori), or dried plum (umeboshi) to create different variations of Yukari seasoning.

Yukari seasoning has a vibrant reddish-purple color and a distinctive tangy flavor with hints of mint and citrus. It is often described as having a slightly salty and sour taste. The seasoning adds a burst of flavor and texture to dishes and is particularly popular as a topping for plain steamed rice or rice balls (onigiri).

In Japanese cuisine, Yukari seasoning is valued for its unique taste and is used to enhance the flavors of various dishes. It can be found in Japanese grocery stores or specialized Asian food markets, usually in small jars or packets.