When we got to her apartment, we set out to work and for once, she let me. I grated the taro –“not too fine, not to coarse, not too long, not too short” – she said by way of instruction. Clearly, she was a practiced hand. I used an ancient, still razor-sharp grater I ...
the whole process was fun and even therapeutic; and i can't think of the last time i tasted anything so good! so i've been making them every other week ever since, and i'm planning to try another dish in the near future. maybe sukiyaki, since i've never eaten that before, either...
We all remember our first…onigiri. I had this one within five minutes of getting to ourNaritahotel and if there was anything that told me I was no longer in Kansas, Toto, it was getting an unexpected mouthful of something I could not identify at all. “Mmmfmfm?” I said to my Japan...
put them down and tell me it didn't matter if I ate them or not,” says Nakamura, the chair of the Onigiri Society, which organised the first onigiri summit this year and hopes the dish will feature prominently at next year's World ...
In what feels like a non sequitur of a mini-scene, Tooru falls down the steps at work after her shift is over and encounters a strange blonde who speaks German to her and kisses her before Tooru runs outside. Obviously, we’ll see more of this person in the near future, but all I...
Keep the bowl near you as you work. When your hands start to get dry, dip them into the water again.[10] Using the water makes creating the onigiri much easier. The salt is traditionally used to keep the rice fresher for longer. Kosher salt works best, but you can use table salt....