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.