Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri). Since 2003, furikake has increasingly gained acceptance in the US (particularly in Hawaii and the West Coast) as a seasoning for baked or fried fish, raw fish salads  and snack foods such as furikake party mix.
Outside Japan, furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets.