Umami-rich toppings are key ingredients in Japanese cuisine. They typically draw their umami from seaweeds like nori (cf. Sect. 8.2 ), konbu (cf. Sect. 8.1 ), or dried fish like katsuobushi flakes (cf. Sect. 7.4 ). Some are powdered, minced, or granular mixtures of ingredients like furikake described below while others are fresh salted fish roe from., e.g., flying fish, herring or salmon/trout (cf. Sect. 7.1 ), dried small fish like iwashi (cf. Sect. 7.7 ), dried, shredded or pulled squid (saki-ika) (cf. Sect. 7.3 ), or shaved karasumi (cf. Sect. 7.1.2 ).