Furikake

A dry Japanese seasoning blend, traditionally sprinkled on rice. Most versions contain nori (dried seaweed), sesame, salt, and often katsuobushi — a compact delivery system for umami, fat, and texture in a single shake.

The common types: nori goma (seaweed + sesame), katsuobushi (bonito-forward), shiso (herb), and salmon. All of them work beyond rice — on pasta as a finishing texture, on pizza bianca as a topping, on popcorn, or mixed into compound butter. The umami density makes it a useful finishing seasoning wherever Parmigiano or flake salt would otherwise go.