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Apparently, the average Japanese person will use furikake seasoning (a mixture of roasted sesame seed, salt, sugar and minced seaweed) on plain white rice, as opposed to liquid sauces.
Is the regular usage of a sprinkled dry seasoning on plain white rice unique to only Japanese culture or cuisine? Does anyone know if there is a comparable trend in other cultures? The reason why I'm asking is because all Google ever gives me are fried rice recipes when I go to search about this and it's starting to piss me off.