
Omusubi
My life is incredibly busy at the moment. In addition to being a Mom, my husband and I are renovating a house (our job. construction is going on as I write. Even on a Sunday), a student (Contemporary Literature, Ethnic Literature, and Political Science), a food blogger, and I have been chosen to be a leader in my Buddhist district. We wear so many hats in life, its no wonder taking care of ourselves can fall by the wayside. The best thing to do is plan ahead, making something delicious at home to take with you, or risk spending big bucks eating out. There are so many cool glass containers and funky flasks at health food stores at the moment. Consider yourself an eco-minded recessionista.
For the unacquainted, umeboshi plum is a pickled japanese fruit. They are sour and salty, aid in digestion, and reduce toxicity in the body. Umeboshi plums give a tangy sweetness to rice. The condiment Furikake is similar to another Japanese condiment, Gomasio (which you are welcome to use), and it consists of roasted black and white sesame seeds, green and black seaweed flakes, and sea salt. Furikake is packed with calcium, iron, minerals, and protein, which also serves as a digestive aid.
If you’re quaking in your boots at the thought of trying all of these new ingredients, forget your fear, and go for it. I bought the Japanese triangle wrappers from the Asian market yesterday, and putting the darn thing together made me nervous. That is, until I saw the easy 3 step instructions. Take it from me, you’ve got nothing to lose except a tasty learning experience and a healthy glow.
Trice Seaweed Wrappers
cooked green peas
3 Eating at home: Take the ball and wrap it into a sheet of nori (post photo above), then serve.
Eating out: Form the rice into a triangle in the cling film, wrapping it into the portable take away wrapper to eat later.
See you next week!