This is a popular snack which is quick to make. It consists of balls of rice often wrapped in sheets of dried nori seaweed. In the centre is a marinated plum or other tasty filling.
Takikomi-gohan - Rice Medley
In Japan, it is common to cook rice with seasonal ingredients, like bamboo shoots, green peas, and broad beans in spring; chestnuts and matsutake mushrooms in autumn. This version can be made throughout the year, and is most easily done in a rice cooker. The water reserved from soaking the mushrooms adds flavour and depth to the stock and enhances the aroma of the finished rice. This soaking water is commonly used in preparing stock and simmered dishes.
Sekihan (Red Rice)
- a traditional rice dish for celebrations