The simplest versions of furikake include as few as two ingredients, usually dried fish and seaweed. That might sound like a very fishy flavor, but it’s more salty and umami (think miso soup, not canned sardines). You’ll see mixtures with bits of dried egg, shrimp, salmon roe, shiso, wasabi, and even buttered potato (I doubt that last one is natural). They come in jars for shaking into your bowl and in packets that are meant to be mixed with rice for omusubi (rice balls).

Ingredients

• 3 tablespoons sesame seeds
• 2 sheets roasted nori (unseasoned)
• 1/4 cup packed bonito flakes (katsuobushi)
• 1 tablespoon tiny dried shrimp (hoshi ebi), optional
• 1 tablespoon tiny dried anchovies (niboshi), optional
• 1 teaspoon sea salt
• 1 teaspoon sugar

Directions

1. In a dry frying pan over high heat, toast the sesame seeds, constantly shaking the pan, until they smell toasty, about 1 minute. Immediately transfer them to a bowl so they don’t continue cooking.
2. If your nori is not crisp enough to crumble easily, you can toast it for about 30 seconds by waving it over a gas flame, or placing it under a broiler. Be careful not to burn it! Crumble the nori into the bowl with the sesame seeds.
3. Crumble the bonito flakes into the bowl with the sesame seeds and nori. Add the tiny dried shrimp and anchovies, if using.
4. Season the mixture with salt and sugar, and mix thoroughly. Transfer it to an airtight jar. This will keep indefinitely, but the flavor is best in the first month or two.