Furikake is a popular Japanese seasoning made from a mixture of dried ingredients such as seaweed, sesame seeds, dried fish, and other seasonings. It is commonly sprinkled over rice, noodles, or used as a topping for various dishes to add flavor and texture. Here are some common varieties of furikake:

1. Nori Furikake: This is the most basic and widely available type of furikake. It is made primarily from toasted and shredded nori seaweed, mixed with sesame seeds, salt, and occasionally other seasonings like sugar or bonito flakes.
2. Goma Furikake: Goma means sesame in Japanese, so this variety focuses on sesame seeds. It typically contains toasted white and black sesame seeds mixed with salt, sugar, and sometimes seaweed flakes.
3. Salmon Furikake: This furikake variety features dried and flaked salmon, combined with seaweed, sesame seeds, and seasonings. It provides a distinct seafood flavor.
4. Bonito Furikake: Bonito is a type of fish commonly used in Japanese cuisine. Bonito furikake contains flakes of dried bonito fish, mixed with sesame seeds, nori, and other seasonings.
5. Wasabi Furikake: This furikake variety incorporates the spicy kick of wasabi. It usually contains dried and powdered wasabi mixed with sesame seeds, salt, and other ingredients.
6. Ume Furikake: Ume furikake is made with umeboshi, which are pickled Japanese plums. The plums are typically dried, powdered, and mixed with sesame seeds, salt, and sometimes bonito flakes.
7. Shiso Furikake: Shiso, or perilla leaves, are often used in Japanese cuisine for their distinct flavor. Shiso furikake includes dried and powdered shiso leaves combined with sesame seeds, salt, and other seasonings.
8. Yuzu Kosho Furikake: Yuzu kosho is a spicy Japanese condiment made from yuzu zest, chili peppers, and salt. Yuzu kosho furikake incorporates this condiment into the mix, along with sesame seeds and other seasonings.

These are just a few examples of the many varieties of furikake available. Each variety offers its own unique taste and can be used to enhance the flavor of various dishes.