Toppings

So many things can be toppings. Some examples below.

Browned Negi

There are Japanese green onions called "negi" that are roughly 3 times the size of our green onions in all directions. I like to slice chunks of them and brown them in a pan, to use as a topping.

Corn

Toasted in a pan is good, with or without a little brown butter

Wood Ear Mushroom

Basically tasteless, but present for texture and/or protein

Wilted Spinach

Wilted, shocked cold, then excess water squeezed out by hand.

Shichimi Togarashi

Spicy powder to shake over the top.

Furikake

Traditional rice topping, with flakes of nori, sesame seeds, sugar, salt, msg, and other flavors.

Beansprouts

Blanched and shocked cold.

Preserved Bamboo shoots

I've never found them to use at home.

Green Onion

Chopped very fine

Sheet of Toasted Nori

As used to wrap sushi. Toasting stops it from going too wet, too quickly.

Kale

Sautéed with garlic

Mushrooms

More umami. Sautéed.

Slices of Steamed Fishcake

Buy a log from the asian grocery store.

Daikon Oroshi

Ground daikon radish