Furikake, one of my favorite condiments, looks a lot like fish food—and, in a sense, that's what it is. This umami-packed Japanese pantry staple is made from katsuobushi—skipjack tuna that's been smoke-dried and cured to deepen its flavor, then thinly shaved. The featherlight flakes of fish are combined with toasted sesame seeds and shredded nori, which give the resulting mixture a roasty, rounded crunch. I love to eat it on rice, as is traditional in Japan, but it's also wonderful sprinkled over buttered pasta, scrambled eggs, or any other dish that wants its savory oomph.
Mishima Katsuo Mirin Furikake, $4 for 1.5 oz. at marukaiestore.com
MORE TO READ
The New Stephen King Cookbook Is as Spooky as it Sounds
Cook your way through some of the horror author’s most blood-curdling stories, from Carrie to Cujo.
Cultural Calendar: Where to Go and What to Cook in October
From a festival celebrating the world’s most expensive spice to a plant-based extravaganza in Thailand, here’s what our editors are digging into this month.