This year is also the season when new rice is lined up in stores. After all, freshly cooked food is the best, but you often bring it with you for your daily lunch or vacation without rice balls or rice balls. Personally, I prefer rice balls that are gripped tightly rather than rice balls, but I'm worried that they won't form a beautiful triangle.
Therefore, I participated in the event "National New Rice Eating Comparison-Onigiri Association Certified Rice Cooker Announcement Event-" held by the Onigiri Association and learned the tips!
◆ How to hold delicious rice balls at "Yadoroku"
At the event, Mr. Shinichi Shinohara, a former judo artist who was also invited as a guest, was invited by Mr. Miura, the third owner of the rice ball specialty store "Onigiri Asakusa Yado Roku" (Asakusa, Tokyo), which is said to be "the oldest in Tokyo". We gave a lecture to Mr. Eva, a kids model, on how to hold rice balls. The contents are introduced below.
First, soak your hands in water and put enough rice on your palm.
Place the rice on a cutting board and spread it a little.
And here is the point. I just make a triangle on the cutting board!
After that, rub salt in your hand and squeeze it about 3 times to complete.
By making a triangle first, it seems that the point is to prevent over-grasping and finish it softly. Certainly anyone can do it this way.
By the way, when Mr. Shinohara and Mr. Eva made it, the size was so different, but both were beautiful triangles. I also tried it at home, but it finishes faster and cleaner than usual. Even families who don't usually do it are said to be "clean and fun". If you are not good at making rice balls, please give it a try!
◆ Rice Cooker "Hon Charcoal Kama KAMADO" certified by the Onigiri Association
On this day, the certification ceremony of Mitsubishi Electric's IH jar rice cooker "Honsumigama KAMADO" was also held as "the first rice cooker certified by the Onigiri Association". The feature of this product is that it is cooked with high heat like a traditional kamado in an inner pot made by carving charcoal. It is said that it was evaluated as a rice cooker that does not become dry even after a lapse of time and can take advantage of the unique characteristics of rice balls that "eat after a while" (detailed reviews are also introduced on the sister site En-eating). ).
Visitors to the event were also served new rice balls cooked in the same rice cooker, and the author also enjoyed various brands of rice balls. There are differences depending on the type and production area, such as "Tsuyahime" (Yamagata Prefecture), which has a sweet and chewy texture, and "Koshihikari" (Ehime Prefecture), which is as fragrant as the ingredients. One grain is fresh! Why don't you look for your favorite "rice ball rice" in the season when rice is delicious?