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1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Yaki-onigiri, grilled until sides are brown. Yaki-onigiri (焼きおにぎり "grilled onigiri") are first shaped by compacting white rice, then grilling it until brown, then coating with soy sauce or miso, and finally broiling it. Yaki-onigiri is also sold commercially as frozen food. Miso-onigiri (味噌おにぎり) is mainly in eastern Japan.
Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice) Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
A sweet or glutinous rice is used in this traditional Southeast Asian dessert that turns sticky and slightly sweet after being coated in a warm coconut milk sauce. This is a great dessert to make ...
Onigiri, or rice ball can be eaten both as a snack and as a meal, by modern Japanese people. In Sengoku period , samurai ate large rice balls as a field ration during the war. Small onigiris convenient for snacks
Ochazuke, a Japanese rice bowl dish made by pouring hot green tea over cooked rice with a handful of toppings is a masterclass in simple cooking. The word "ocha" means green tea and "zuke" means ...
Using a mold the same size as a slice of Spam, a layer of cooked rice is pressed down over a strip of nori, with a slice of Spam on top of that, and then, optionally, another layer of rice. The mold is removed and the nori is wrapped over the top and around the musubi. [ 13 ]
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