A couple of years ago David Rosengarten had an issue of his newsletter dedicated to Japanese food. It was, and still is, an excellent guide to Japanese ingredients. It was a nice breeze through the more popular dishes.
At the time, we lived in Arlington Heights, IL, which has a large and very complete Japanese (focused) supermarket. If you are in the Northwest Suburbs of Chicago, I highly recommend checking them out. The place is called Mitsuwa Marketplace and is fantastic. If you can’t find your “weird” Japanese ingredient there, then it’s unlikely to be found in the U.S. (They are the biggest store in the area, but that whole section, into Schaumburg, has a lot of great mom & pop “asian” stores.)
One word of caution, though. You really need to know what you’re looking for, or can read Kanji, or have a Japanese friend, or are friendly enough to ask the (almost exclusively) Japanese clientele for help. Most everything is imported, and so finding stuff can be difficult. However, most of the goods do have U.S. “nutrition facts” in English, which helps. (I haven’t been there in over 3 years, so things might have changed.)
One of the things I got out of the Rosengarten Report was a product called Furikake. It’s a seasoning mixture that you sprinkle on top of your rice. It comes in all sorts of flavors, though most all are bonito (dried fish) flavored as a base.
If you are just starting our into Furikake adventures, I’d recommend getting a couple of different small packets, like the ones below. You usually get about four little packets inside a bigger package.

I can’t read Kanji, but I like the “blue” (not shown) and “red” ones the best. It could say “Now With More Pig Snouts!” for all I know.
In Austin, we’re lucky to have two Japanese mom & pop stores near us, Asahi Imports and Say Hi. They sell some Furikake in jars, and it’s easier to see what you are getting:

On the left you have “Katsuo Fumi Furikake” which (I believe) translates to Bonito (shaved dried fish) and Sesame Seed. In the center is “Wasabi” which is green, but not hot at all. Actually more sweet than anything else. Almost a “dessert” flavor! To the right is the “Salmon” flavor, my least favorite, mainly because it’s uncomplicated. I like the ones with lots of different bits better. Katsuo Fumi is my favorite of these (though I’ve not yet tried all their flavors).
So, what the heck do these taste like? Well, it’s kinda hard to explain. First of all, these are not some sort of gourmet fresh-from-the-ocean experience. They are a cruncy, sweet, salty, kinda fishy, treat. Rosengarten summed it up well when he called Furikake a Doritos-like experience. It’s junk-food, with artifical colors and tons of savory flavors.
Some warnings for those with allergies: Because these are junk-food-like, they have MSG. Now MSG is a natural flavoring, found in many things, but some people are nervous about eating it. I’d say two things: First, use in moderation. Second, MSG is found in a LOT of food but is NOT labeled as such. When you see “natural flavors” that’s often a code-phrase for some variant of MSG. You are probably already eating a lot of it, but just don’t know it. Finally, and I’m not a scientist but I’ll pretend to be one, I think that a lot of peoples’ “MSG headaches” are actually SODIUM (salt) headaches. Too much sodium can do weird things to your blood pressure. And elevated blood pressure can lead to bad headaches (trust me, I’m on 6 medications to prove it. lol).
Also, if you are allergic to seafood, stay away. Then again, if you are allergic to seafood you probably can’t eat 99% of Japanese food. Finally, most of these toppings use a lot of sesame seed, so if you have a problem with that, stay away. Amazingly, sesame seed is one of those few foods I’m not allergic to. Or, maybe I built up a tolerance?

To “use” Furikake you need some rice. So cook up some Japanese short grain rice in your rice cooker. You MUST use Japanese-style sushi-type rice. It’s short grain and sticky. It’s sticky on purpose, and it’s why you can eat Japanese rice with chopsticks, and why sushi sticks together. An easily available brand, Nishiki, is grown in California and is pretty good.
Once the rice is cooked, you just spoon some into an individual bowl. (Remember, you want sticky rice! You don’t want nicely separated grains. Let the rice cooker do the work for you.) Then pour some Dashi over it (about 2 tablespoons).
What’s Dashi? It’s a kind of soup base. You can buy it in bottle, or make your own. It’s super easy (and cheaper) to make your own. You just need some water, good soy, maybe a little Mirin (sweet rice wine), and some Hon Dashi. Simmer on the stove for a bit and you’re set. You can use it for soup, or pour a little over rice. First timers, who just want to sprinkle Dashi over rice, get the bottle, as it will be less of a hassle.
(Hon Dashi is a sort of soup base, like bouillon. It looks like little pink granules. You use about a teaspoon for every two cups of water. You can get it in little jars. I get a giant 1 kg box that will last me years. You use it to make your soup base, adding some soy, Mirin, garlic, ginger, etc.)
Once you have doused your rice with a little Dashi, sprinkle on some Furikake. Start our with a little, and see if you like the flavor. It takes a little getting used to, especially for those with a western palate. I’ve tried a number of different brands and flavors before I came down to a handful that I really like. The nice thing is you can sprinkle a little at a time, so one bowl of rice can be eaten with a couple of different Furikake flavors. A four course meal in a bowl of rice.
I like making rice with Dashi and Furikake in the summer, as the rice cooker doesn’t heat up the house, and the meal doesn’t feel heavy. You can use it as a simple lunch dish, or as a side with a full Japanese meal.