Ingredients
1 small bowlful White rice (just cooked)
1/2 tbsp Miso paste (rice based miso)
2 leaves Shiso leaves
Method
Sources
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Dried shiso leaf seasoning — onigiri, rice, sour-herbaceous flavor
Perilla leaf rice seasoning — herbaceous, sour, refreshing on rice
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Japanese clay pot for rice, hot pot, steaming
Simple rice cooker for everyday grain cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dried shiso leaf seasoning — onigiri, rice, sour-herbaceous flavor
Perilla leaf rice seasoning — herbaceous, sour, refreshing on rice
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Japanese clay pot for rice, hot pot, steaming
Simple rice cooker for everyday grain cooking
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Take the steaming rice and do your best to form it into balls. (Be careful not to burn your hands). Do not add salt at this time. Dab on the miso, and smear it evenly over the rice ball. Just before eating, wrap the shiso leaves around the rice ball, just like you would usually do with nori seaweed. These are shiso leaves we grew in our balcony garden. Aren't the big leaves splendid?