I'm Molly and I'm Matthew and this is spilled milk the show where we cook something

delicious eat at all and shake and sprinkle it on whatever else we're eating and that's because this week we're talking about furticake.

Furtacake, did I say that right?

Yeah.

I really enjoy saying, you know, obviously my American pronunciation of the Japanese are. I find it satisfying, kind of slapping the roof

from my mouth with my tongue. No, I think it sounds pretty good. Oh, thank you.

So should we define Furticake first or should we do memory lane first?

Let's define it first.

Okay, so Furticake is a Japanese sprinkle seasoning, not unlike Shichimi Togorashi,

which we did a few weeks ago.

But Futakke is especially made to go on rice,

and it always has some crunchy bits in it,

and something sea flavored, like dried fish or

seaweed or both.

Right. You know, when you say Japanese sprinkle seasoning,

it makes me think about what American sprinkle

seasonings we have because right we've talked

about this last time I think like we talked about like Lowry's seasoning salt did we

talk about Mrs Dash moly mr maule mButter, those are like butter Buds.

Those are like butterbuds, but I think, but I mean, yeah, that's a sprinkle seasoning.

It's interesting though because I don't think of a sprinkle seasoning in American culture being something that is out on the table while you're eating.

I mean I know that actually all the things we're talking about would be out on the table while you're eating.

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