INGREDIENTS

INSTRUCTIONS

1. Wash rice until water is clear, drain for 1 hour. Add water and bring to
boil, then turn down heat to low and steam for 1/2 hour, then turn off heat
and steam for another 1/2 hour. (This is the standard way to make Japanese
style rice. A rice cooker is very convenient since all you do is add the
water and push a button.)
2. Take a pickled plum and about 1/2 c. rice (about a fistful) and shape
into an oval (like an egg) with the plum in the center. Cut a strip of
seaweed about 5" x 1.5" and wrap around the rice ball. Use a dab of water
to keep the ends of the seaweed together. Serve with soy sauce. Dip the
ball into the soy sauce and eat!
3. Other fillings include dried gourd strips (kanpyo), dried fish, etc.
Posted to EAT-L Digest 27 Feb 97 by Midori Yenari
<yenari@leland.Stanford.EDU> on Feb 27, 1997.

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