Kampong Leng District in Kampong Chhnang Province lies along the Tonle Sap River in Cambodia. While it has potential for vegetable cultivation, dry rice farming and fisheries, the district is the most severe living conditions among the eight districts in the province. It has the highest poverty rate and receives the least support from donors due to its remote location from urban areas.

　To improve the livelihoods of community members, FIDR has been launching an initiative since 2023 to introduce “Furikake,” a Japanese-style fish powder, by utilizing local ingredients from Kampong Leng.

　This initiative is carried out in collaboration with Nisshin Toa Iwao INC. (NTI) - a Japanese private company and one of our corporate supporting members - and Cambodia Fresh Farm (CFF), which has expertise in cooking Furikake. The initiative of Furikake sets two objectives: 1) to improve local nutrition, especially for children, and 2) to create additional income opportunities for local households through its production and sales.

　The activity began with Furikake cooking classes by inviting community members from our three target communes (Samrong Sen, Pou, Chranouk). Using familiar ingredients with local people such as a smoked local fish – rich in calcium for healthy growth – and sesame seeds, residents learned how to make Furikake step by step. Making use of local products is crucial for supporting the community’s economy and ensuring a stable supply of ingredients.

　Promoting Furikake from zero in the community required time and effort to explain its benefits and encourage participation. When the participants first heard about the word, they often asked many questions such as "What is it?", "How do you pronounce it?", "How do we eat it?" and "How do we cook it?"

Residents actively participating in the Furikake Cooking Class

　However, after a set of cooking classes, proactive people began experimenting at home for their families and neighbors. They shared their creations with other people and Furikake gradually spread across the three communities. Children in particular enjoyed its taste. Some of the proactive people even became trainers themselves, leading cooking classes and teaching others.

　Currently, three Furikake groups have been formed in all three communes. These groups took the initiative to select ingredients and create new recipes. Although their efforts faced challenges—one group experienced more than five failed attempts—, they never gave up and aspired to create a delicious and nutritious Furikake for everyone.

　Their efforts paid off. Eventually, they created three original Furlikake recipes. All varieties are made with smoked fish, but each contains different local ingredients, such as sesame seeds, pumpkin, carrot, moringa, river shrimp, and other green vegetables. They discovered the best local ingredients from their everyday lives.

Main Ingredients of Furikake — Combining a Variety of Foods from Fish to Vegetables

　Now, the Furikake, created by the three groups, is enjoyed regularly by local residents, even including provincial officers. Additionally, the three varieties of Furikake are now available in several restaurants in the province. There is also potential for expansion to other provinces in the future.

Furikake Sales Exhibition River Festival in Takeo, March 2025

　Congratulations to the people of Kampong Leng on creating the first locally made Furikake in Kampong Chhnang Province! This result has been sparking positive change to the community.