>  > Never thought of the bullion cube thing?  Have to run that one by the wif
 >  > before I try it.  :)
 > 
 >  CS> Sure, or cook it in stock instead of water.
 > 
 > She mentioned some cook it in a broth - not sure we've done that though.
 > And now that I've taken over the rice cooker, I know I've never done it.

It's easy.  Then again, I normally make stock by the gallon here in the
crockpot from leftover bones and such.  To me, it's an easy cheap flavoring,
not somethin expensive from a can.

 >  CS> To stave off the munchies while the turkey finishes, we are having ebi
 >  CS> fumi furikake rice (didnt feel right to have the wasabi fumi furikake
 >  CS> with turkey but ebi ten is workable).
 > 
 > This has to be from your days in Japan. :)  I have no idea what this is?

Hehe sorry.  Yes, from Japan.  'Fumi Furikake' just is 'rice seasoning' and
it coems in little jars or a small dip dish which you use tiny spoons with.

The 'ebi' is shrimp, and i recon you can tell that the wasabi version is with
wasabi.

 >  CS> Thats a pretty easy to find seasoning for rice.  You can just sprinkle
 >  CS> it ontop but we cook it in with the rice in the pot.  ebi=shrimp and
 >  CS> this mix is partly store bought, and partly enhanced with my own dried
 >  CS> spiced shrimps and a bit of added dried wakame.  I also powdered up
 >  CS> some dried shiitake and out that in the water as well as adding some to
 >  CS> the wasabi fumi furikake mix.
 > 
 >  CS> Take a gander someday at a japanese foodstuff selection of the rice
 >  CS> seasonings (called fumi furikake).  They are very easy to make up your
 >  CS> own batch of as well if you want something lower in salt and seaweed
 >  CS> free.
 > 
 > 
 > One of our markets has a oriental section, not sure they'll have that but
 > I'll take a look later today as we do our big shopping on Friday. :)

Ok!  If not that, just try any of the following:  Ms Dash salt free
seasonings, a cajun spice mix, mix of dried parsley and garlic with ried
mushrom bits and maybe a little paprika.

It's very 'americanizable' to what you like.

One my daughter likes is too sweet for me, but it's honey and crushed walnuts
or pecans with just a hint of nutmeg or cinnimon and warmed milk.  It's not
anything 'asian' but she likes it.
            xxcarol
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