Monday, February 22, 2010
My rice cooker has easily become the most-used appliance in my kitchen (well, actually my rice cooker lives on top of the washing machine, but whatever). Every night I engage in the rice ritual: scoop the short grains from the 10kg bag and pour them into the rice cooker, wash the rice at least twice, scrubbing and swirling until the water turns milky, drain, add fresh water and a dash of salt, and set the timer for 10am. That's right, the timer. The Japanese have combined their two favorite things, rice and technology, allowing me to wake up to fresh rice every morning; the little yellow "warming" light kept aglow until I manage to slog out of bed and scoop it into a bowl.
umami coated, eggs over the warm rice. But sometimes I just want the simple comfort of plain, unadorned Japanese rice.
onigiri holders to mold the rice into perfect triangles. But what I really love are the ones from the convenience stores. I don't know if they're blessed by manatees or simply coated in crack, but man can 7-11 make some tasty onigiri! I could eat about 32 a day. My favorite part is the initial snap of the seaweed, closely followed by the soft chew of the rice. When I'm feeling simple I go for the triangles stuffed with a tiny blob of tuna mayonnaise or a tangle of dark green konbu. A fancy day means onigiri bearing raw tuna and green onion or a hunk of crab. I recently met a girl who works in the local 7-11 bento factory. I actually met the person who makes my precious onigiri! I nearly asked for her autograph.
- ▼ 2010 (32)