Because I am hungry and Fur Friday is my petty fiefdom we’re going to skip the sexy bears and Mink Stole this week in favor of a condiment: furikake. For those of you who don’t know, it’s dry mix of shredded nori/gim, sesame seeds, sugar, salt. Common varieties mix it up with various fish flakes (bonito or salmon), and MSG…because Japan. It’s a quick way to make a plain meal of white rice taste like it isn’t a plain meal of white rice, but it’s also used on soups, noodles or wherever you need to punch up the flavor of something. Because I live in a Bladerunner-esque future LA–a jumble of pan-Asian and American influences, but lacking replicants–I can also get that shit sprinkled on kettle corn at A-Frame in Culver. It’s tasty. Buy some, put it in your face. You’ll thank me later. Or you won’t because you’re a bunch of ingrates.

This use deviates from the authorial intent of furikake as a “rice seasoning”