This is the first repeat in nearly 80 unbroken days of cornophagy, which I think is a pretty good track record for ingenuity. And it’s actually not exactly the same because it’s a different furikake. In this case, I used (an immoderate amount of) chirimen umeboshi furikake, made from baby sardines and pickled plum. It was tangy and sweet, with a moreish, meaty flavor from the little fish. It was full of flavour and filling in a wholesome way.