1. What is ONIGIRI?
Onigiri is a ball of cooked Japanese rice. It sometimes goes by another name, musubi. It is the equivalent of a sandwich in Japan, made in family kitchens, and also available at corner stores and delis all over the country.
Interview about onigiri with the head chef of Waketokuyama (a two Michelin star restaurant in Tokyo)
Onigiri or musubi have been consumed in Japan for over a thousand years as a convenient and portable food to take into battle, while working in the fields, heading to the office or school, or on a train ride or picnic. It is the food of both hard work and leisure.
To make onigiri, all you need is rice, and it needs to be japonica rice, otherwise it wont stick. To make the rice ball more interesting and nutritious, different ingredients are often added as a filling or are mixed in with the cooked rice, and a nori wrapper is often added as a neat way to hold it in your hand.
Press release by Onigiri Society in Tokyo
2. What is OKAZU?
Okazu is a Japanese miso chili oil condiment that will take up regular residence in your fridge door and on your dining table. Move over ketchup and mayo!
Similar in appearance to the chili oil typically found on the tables of Chinese dumpling houses, our unique recipes feature less heat and more umami-power! Made with sesame oil, miso paste, and spices and originally created to eat with plain rice (which is eaten at nearly every meal in Japan), okazu is amazingly versatile, pairing well with pasta, potatoes, veggies, meat, eggs, and in sandwiches. Just pop a dollop on and enjoy. Okazu can also be used in cooking, so rub some on a piece of chicken or fish before grilling or baking, and toss some in your stir-fry or sauce for a little boost.
Okazu is all natural and preservative-free.
Watching people eat okazu for the first time is fun. It's like giving cake to babies, but not as cute and with less mess. It also makes a great gift for anyone who likes to eat food.
How to use OKAZU
Chili miso OKAZU Spicy chili miso OKAZU Curry miso OKAZU
3. What is Miso?
4. Which is the best rice cooker?
There is not one straightforward answer to this question as it is important to understand your rice cooking needs before deciding on a machine. Here are some articles to help you make the right choice(we will add more in the future):
1. 4 Things You Need to Know Before Buying a Rice Cooker
2. You Should Never Buy a Rice Cooker that is Too Big for Your Needs
3. Why Are Induction Heating Rice Cookers So Hot?
4. The science of IH Rice cooker (Coming soon)
5. Material of Internal pot of rice cookers (Coming soon)
5. How can I cook good rice?
How to cook Brown rice - Bikkuri-daki - How to cook rice quiz; Fluffing
How to cook Maitake mushroom rice
6. What is haiga-mai (haiga-rice)?
Better than white & Brown rice; It's Haiga mai(Haiga-rice) !
7. What is Miso?
Basics About Fermentation
The Fungus At The Heart Of Japanese Fermentation, And Cuisine - Koji-Kin
Three Kinds Of Miso You Should Know About
The History Of Miso
The Power Of Miso Kin