Onigiri (Rice Ball)

The temperature in Zürich has gone over 30 degrees. That’s very rare for May in Zürich, and I am afraid this summer is going to be very very hot. Under sweltering heat, I lost all the energy and motivation to cook, so I started making mini Onigiri (rice ball) for snacking all day long. As soon as I started making triangle shapes, Peter came into the kitchen and helped me make them. I was surprised he made well shaped Onigiris (pictured above) for the first time. The way he put seaweed is a bit like Jil Sander S/S 2009, but that’s OK. Inside Onigiri are various ingredients such as:

Umeboshi (pickled ume) – its salt preserves rice in room temperature.

Tsukemono (pickled vegetable),

and Tsukudani (shredded seaweed boiled down in soy).

We ate them with a glass of chilled Mugicha (roasted barley tea). It was so good!! I had not made Onigiri for a while, so it was nice to enjoy the pure flavor of rice.

In Japan, Onigiris are sold in more than 10 different assortments in every 24-hour deli called “convenience store”. Onigiri for the Japanese is like sandwich for the Brits.

Today was dad’s 62nd birthday, so we called him in Nagano to celebrate.
After a while, he inquired how my Edamame plants are doing, so I uploaded some images here.