In a large pot, heat the oil over medium heat. Drop two or three popcorn kernels in and cover. Once they pop, the oil is ready. Remove the popped kernels with a spoon.  

Next, pour in all the popcorn kernels and cover the pot. Shake gently to coat with the oil. When the kernels start to pop, shake the pot occasionally to prevent burning. When popping noises slow down to around 3 seconds between pops, turn off the heat.  

Meanwhile, melt the butter in another pot.  

Transfer popcorn to a serving bowl and drizzle with the melted butter. Season with salt and grate the Pumpkin Bushi. Toss well to coat nicely.