Monday, January 31, 2011
Onigiri and Tonjiru
For making a good Onigiri, you must use Japanese short grain rice. Any other just won't do.
Japanese short grain rice is not only delicious right out of the cooker, but also at room temperature. It's probably the only rice I know that tastes good cold.
Tons of flavor and texture to give it a nice toothsome feel.
Tonjiru is a hearty pork miso soup with a ton of root vegetables. You won't find it at restaurants much, but it sure is a popular dish in the the household.
This pic was taken a few days ago at the Japanese Culinary Center in Manhattan. They held a little workshop for people interested in Japanese cooking.