William Sometimes little things go under the nose - like those little sprinkles on your rice, called “furikake” (ふりかけ). Turns out the ubiquitous sprinkle was invented by a Kumamoto guy, To supplement the calcium-deficient diet of the time, the Kumamoto pharmacist Sueyoshi Yoshimaru came up with the simple idea of grinding fish bones into powder and sprinkling it over rice. So, in addition to karashirenkon and basashi, we’ve got that going for us, culinary-wise. https://kumaque.com/food/1810