Furikake

Place sesame seeds in a dry skillet over medium heat. Shake or stir constantly — sesame seeds burn in seconds and will go from golden to black without warning. Toast until the seeds are a uniform light gold and several begin to pop audibly, about 3–4 minutes. Immediately tip them out onto a plate to stop the cooking.

Combine katsuobushi, soy sauce, salt, and sugar in the same skillet over medium-low heat. Stir and toss continuously as the soy sauce coats and then gradually evaporates, the sugar caramelizes slightly, and the bonito flakes dry out and separate from a damp clump to a loose, fluffy pile. This takes 4–5 minutes. The flakes are done when they feel dry to the touch and have turned from pale pink to a deeper tan-brown.

Stack the toasted nori sheets and cut into thin strips with scissors, then cut the strips crosswise into small squares or shards roughly 5 mm across. Alternatively, crumble the nori sheets by hand into irregular pieces. The pieces should be small enough to distribute evenly but large enough to contribute distinct texture in each mouthful. Do not grind the nori to powder — you want presence, not uniformity.

Combine the toasted sesame seeds, dried katsuobushi, and nori pieces in a bowl. Toss gently to distribute — do not stir aggressively or the nori will shatter into dust. Taste and adjust salt if needed. Transfer to an airtight container or glass jar. Furikake keeps at room temperature in an airtight container for up to 2 weeks, but is most fragrant in the first 3 days.