The present application relates to: a composition for producing furikake, the composition including at least one furikake ingredient selected from the group consisting of fish, meat, vegetables, seaweed, mushrooms, fruits, and nuts, and a saccharide including tagatose； a method for producing furikake, the method including a step for mixing the furikake ingredients and saccharide including tagatose to produce a mixture, a step for heating the mixture, and a step for drying the heated mixture； furikake including the composition for producing furikake； a method for improving the texture of furikake, the method including a step for producing furikake by mixing the furikake ingredients and tagatose； and a method for improving the texture of furikake, the method including a step for producing a mixture by mixing the furikake ingredients and a saccharide including tagatose, a step for heating the mixture, and a step for drying the heated mixture. Compared to existing furikake producing using only sugar, the furikake including tagatose according to the present application has the advantages of having excellent moisture-binding ability, thus exhibiting little movement and loss of moisture during storage, and of having improved hardness and chewiness, thus providing a texture that is smooth and pleasant to swallow. Moreover, the furikake has the effects of being extremely low-calorie, and has increased overall desirability through a smooth and moist texture.La présente invention concerne : une composition pour préparer du furikake, cette composition contenant au moins un ingrédient de furikake choisi dans le groupe constitué par le poisson, la viande, les légumes, les algues, les champignons, les fruits et les noix, et un saccharide comprenant du tagatose ； un procédé pour préparer du furikake, ce procédé comprenant une étape consistant à mélanger les ingrédients de furikake et le saccharide comprenant du tagatose pour produire un mélange, une étape consistant à chauffer le m
