Salmon Says...Fisherman Knows Best!

As a kid growing up in Japan, one of my passions was fishing. I was so into it, I read all three, major fishing magazines from cover to cover every month. A nation surrounded by rich seas, Japan has one of the best fishing grounds the world can ever offer. The offerings, of the types and varieties of fish, are so expansive that I couldn’t tell you what the correct English translations are for many of them. Greenling, Goby, Silver Whiting and White Croaker may be some of the less known fish. Alfonsino, Rock Fish, Sea Bass, Mackerel, Barracuda, Jack and so on may be more familiar.

And the gear, equipment and techniques that have been developed for every method and purpose of fishing are astonishing, to say the least. If you’re a fishing buff and plan to visit Japan, definitely check out a tackle shop. Along with the different methods of fishing for various types of fish, you’ll be amazed with the multitude of gadgets available…from hooks to poles and so on. The attention to detail and craftsmanship, along with the technology involved are all pretty amazing, indeed, if you ask me.

As a young fishing enthusiast, learning about the fish, preparing the rigs and planning for the expedition was as much fun as the actual experience of fishing itself. But there was another exciting aspect to it all. Eating the fish! IF, I was lucky enough to catch any, that is.

My only problem was, I often had to clean and prepare the fish myself. Some of the fish I caught weren’t the ordinary kind that you find at your local supermarket, and my mother was clueless in terms of what to do with them, or perhaps just pretended to be so to make me do the stinky work. In any case, I attempted to learn how to prepare and cook certain fish from the real experts, the fishermen...unless the fish could talk.

Whenever I hopped on boats to go on a fishing expedition, I made sure to position myself near the captains, who were often retired fishermen and old-timers. I often idolized them for their knowledge and the respect they have for the ocean. Typically, they talked rough, stared down at me with their tanned faces and treated me like an amateur punk from the city.

When the sea got really rough and most of the people on deck were busy losing their breakfast, I’d be calmly eating my Onigiri (rice ball) and continue to fish. This was typically a moment when I’d get a little recognition from the captains and some advice on my fishing tactics. By the time we were heading back to shore, I’d be asking about the best way to prepare and eat the fish that I’d caught.

A few of them were kind enough to demonstrate some of the basics. Depending on what type of fish it was, they’d demonstrate how to prepare the fish for Sashimi, Stews, Grilling, Pan-Frying or for Tempura. Despite the different methods, I discovered a common theme. They were all simple and practical. Since they were prepared and cooked on board or on the beach, there were no fancy cookware items, measuring cups or utensils except for a knife and Hashi (chopsticks). In terms of seasoning, mainly salt and/ or Shoyu (soy sauce) were used and on some occasions, Sake and Miso (soybean paste) were added to some of the dishes.

As a kid, I was introduced to the bare minimum or the survival mode of cooking. It’s plain, simple, fast, effective and very, very unsophisticated and even rough at times, but the truth of the matter is, I’ve never tasted anything like it since. They were all so awesome I would give anything to re-live those moments. I’m sure the hunger pangs and the ambiance of being out in nature had a lot to do with the eating experience/ taste but above all, these guys really knew their fish!

Chan-Chan Yaki
So when it comes to cooking fish, my first instinct is to learn from the front line…fishermen. In this posting, I’d like to share a fish dish that was started in a fishing village in Hokkaido (a prefecture/ region on the northern tip of Japan), supposedly by fishermen. With the benefits of Salmon and veggies all in one, it’s not only simple but it’s healthy and quite awesome. It’s called Chan-Chan Yaki.

The word Yaki, in this context, basically refers to cooking food over direct heat (usually), typically by grilling or using a griddle. You may have been to Benihana or other similar establishments, often called Japanese Steakhouses, where the chef cooks and performs right in front of you. Generally, this is called Teppan Yaki as iron plates (Teppan) are utilized.

As is often the case, nobody knows for sure how the term Chan-Chan came about but one theory suggests that it got its name because of the sound it generates. Chan-Chan Yaki is often cooked outdoors on a Teppan and as you use the utensils to stir and flip the ingredients, the metallic sound of Kachang, Kachang can be heard.

Chan-Chan Yaki (the "a" in Chan sounds like lawn) is not something you’d find on the menu of your average Japanese restaurant, nor is it considered a typical Japanese dish. Chan-Chan Yaki is more often classified as Kyoudo Ryouri. Like many other cuisines, regional variations and styles exist throughout the country of Japan and local specialties are often referred to as Kyoudo Ryori. Kyoudo (郷土) means region, locality, hometown, etc., and Ryouri (料理) basically translates into cooking or a food dish. In a broader sense, Japanese food is called Nihon Ryouri (日本料理), and Nihon obviously means Japan.

Japan, which is almost equivalent in size to the state of California, in the U.S., consists of 47 prefectures but can be divided into 8 main regions or districts. From a southern resort area to a city that hosts the Winter Olympics, the natural environment and climate surrounding the regions can be vastly different and unique. Obviously the environmental and circumstantial elements often account for differences in customs and lifestyles, and traditionally, they also impact the food sources that are available and therefore, the food culture itself.

In short, Kyoudo Ryori is all about experiencing seasonal food using fresh local ingredients, prepared in a manner that reflects the regional/ local way of life and culture. The term Local Favorite may be applicable, here. One such example of Kyoudo Ryouri is Katsuo-No-Tataki, from the Shikoku Region of Japan. It’s basically a seared Katsuo (Bonito) but the locality and seasonal elements associated with the type and characteristics of the fish are deeply connected to the dish, as well as, the way it’s prepared and served (i.e., seasoning, etc.). For more on Katsuo (Bonito), see Surf and Turf Gone Asian posting.


In 2007, the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) selected three dishes as Hokkaido’s Kyoudo Ryouri and one of them was none other than the Chan-Chan Yaki, securing a solid status as one of Hokkaido’s eminent local food dishes. A simple dish created by fishermen finally gets the spotlight and the recognition it deserves.

Now, let’s begin our journey to encountering one of Hokkaido, Japan's Kyoudo Ryouri - the Chan-Chan Yaki. You don’t need a passport this time around, for this trip, but you may want to have the following readily available:

The Fish
Although it’s been said that a fish called Hokke (Arabesque Greenling) was originally used in this dish, Salmon is the featured ingredient for Chan-Chan Yaki today. Get yourself a nice fresh, boneless cut of Salmon (fillet/ side of salmon).

Use a paper towel to wipe off any moisture on the fish and sprinkle some salt and pepper on both sides of the fillet. We’ll be adding a sauce/ seasoning to it during the cooking stage so go easy on the salt, folks.

The Veggies
Typically, cabbage, green pepper, onion, carrots and bean sprouts are used in this dish. Broccoli and other veggies can be included in the lineup, as well. As long as it matches the taste of fish, perhaps the more the merrier. I just have to have my garlic in the lineup. I'll toss him into the sauce/ seasoning.

You basically want to cut up the veggies into bite-sized pieces. You may want to slice the carrots somewhat thinly so they cook easier. Other than that, just remember that this is a fisherman’s dish. You can chop them up any way you want and not sweat the small, little details!

You don’t have to get carried away and chop up the bean sprouts. I just give them quick rinse and strain out the moisture.


The Sauce/ Seasoning (condiments)
Miso (soybean paste) plays an important role in this dish. This is one, good example of using Miso for something other than soup. It not only goes well with fish and veggie dishes, it provides excellent nutritional value that is essential to your health. It’s high in vitamins, minerals and proteins, and low in calories and fat. It can help strengthen the immune function, protect blood vessels and bones, and with its anti-cancer properties it’s even said to reduce the risk of breast and other cancers.

But, purchasing Miso can be a little confusing for first-timers, especially if you were to shop at a well-stocked Japanese grocery store, where different types and varieties are available. The most common type is referred to as Kome Miso and is made from white rice and soybeans.

Other varieties include Miso made from brown rice, or barley and soybeans, or just soybeans alone. In the case of Kome Miso, the amount of salt and the ratio of soybean to rice used, determines the saltiness and the sweetness. The processing of the soybeans (steaming vs. boiling) and even the duration of the fermentation has an effect on the color of the paste.

A lighter colored Miso known as Shiro (white) Miso is what we want to use in this case. It’s sweeter than the darker colored Aka (red) Miso. Shiro Miso uses boiled soybeans whereas soybeans used in Aka Miso are steamed, which also contributes to giving it that darker color. Since Aka Miso is saltier and stronger in flavor, I prefer to use Shiro Miso for this dish. It doesn't overwhelm the taste of the Salmon.

Here comes the tasty part. Miso alone could work just fine but I personally add some, what else...Sake and grated garlic. Take a couple of spoonfuls of Miso paste and stir in a shot (or two) of Sake, along with some freshly grated garlic. Some people add other condiments such as sugar, Mirin (sweet cooking rice wine), butter and so on to the mix but that’s your call.


Mix up the ingredients. You could use a saucepan and apply heat to combine the ingredients but be sure to treat it over low heat. You wouldn’t want to over cook, or worse case scenario, burn the Miso! The idea is to simply get the adequate consistency and not to cook the sauce. But then again, this is a fisherman’s dish. It doesn’t have to be fancy and sophisticated. You can just stir it up without using any heat…keep it simple!


Bring on the Heat
Now that we have the ingredients and seasoning all set, we’re ready. Some people do the cooking process slightly differently but my idea is to keep it as simple and easy, as I believe it was intended to be. I’m sure the experience would be much more sensational if you were to cook Chan-Chan Yaki outdoors by the ocean, with a Teppan plate, but we’ll settle for the home-style version.

I use my portable gas range and do the cooking on the dining table. I just bring everything to the table (including my drink) and conduct operation Lazy Man’s Cooking. These portable ranges come in really handy. If you don’t have one of these, you may want to get one. You can use them for other Japanese dishes such as Sukiyaki, Shabu-Shabu, Nabe and so on. Check out my on-line store if you can't find one near you.

Preheat the skillet on medium. Pour some cooking oil into a large skillet (personally I also add some butter, too) and place the Salmon, skin-side down, right in the middle. Place the veggies around the Salmon and turn the heat up to high. Then immediately pour in some Sake. Although I pour in a lot more, a quarter to half a cup or so will do, depending on the size and amount of your ingredients.

Bring it to a boil, then turn down the heat and simmer. Put a lid (aluminum foil works just as well) on the skillet, let it simmer and steam for about 15 minutes. Sit back and relax. Have a drink or two. After catching a slight buzz, place the sauce/ seasoning over the Salmon.

Put the lid back on and let it simmer for at least another 5~10 minutes. Once the Salmon turns a whitish pink, it should be done. If you’re not certain, just break off a piece of fish and see if it’s cooked through.

Personally, I don’t want to over cook the fish and veggies but you can be the judge of that. And, as long as you have enough oil and Sake in the skillet, you can continue to have the heat on low to keep the dish warm.

Also, once done, some people mix up the ingredients right there in the skillet. I just leave it as is and let people pick their own portion from the skillet. Remember, Lazy Man’s Cooking is still in effect. What’s good about the fillet or the side of Salmon is that it’s boneless. It’s especially easy for kids and the elderly to eat, and you don’t have to pick out the bones like many other Japanese fish dishes, so it’s pretty much hassle-free.

If the Miso is too strong for you, incorporate it into the liquid (in the skillet) and then pour it all over your portion. The wife likes it better this way. She says that it actually soothes her soul...imagine that.

Well folks, that’s it. It’s easy, it’s nutritious and the flavors will leave you wanting more. Oh, don’t forget to eat the skin, too. There's all that good fat (Fish oil! Omega-3!) between the skin and the flesh, so you don’t want to waste that. Besides, in Japanese cooking, Salmon can be eaten from head to tail. Nothing goes to waste and shouldn’t. Also, if you end up not using all the veggies cook them exactly the same way, without the fish, the next day or two.

Hey, don’t be shy to add other ingredients to the dish. I add Shiitake mushrooms to my mix when I have them. Now, I haven’t gone there yet, but other mushrooms may work just as well. Try using what’s available in your area and create your own version of Kyoudo Ryouri, and share your experience with us.

So, fisherman or not, if you like fish (Salmon in particular), this is definitely worth trying. Salmon says…eat me!

Chatting Chopsticks

In today’s life, we have become obsessed and overwhelmed with goods and materials. Like when my washing machine broke down, in the middle of the wash cycle, a couple of weeks ago. I threw my hands in the air, stared at the ceiling and cried out for mercy. I couldn’t even imagine how I’d react if my refrigerator went on the blink. Knock on wood!

We’ve become so dependent on and suckers for, devices and machines that make our daily lives comfortable and convenient. I feel vulnerable and naked when I leave home without my cell phone, and what strikes me about this, is that I hardly use the darn thing! At the same time, we tend to take many things, in life, for granted - whether it’s our health, relationships or the food we eat. Too often, we show little respect or appreciation for these things until we suddenly lose them.

One example of this, on a much lighter note - suppose you just moved into a new place, only with your minimum belongings. No furniture, no kitchenware…nothing but your clothes, toiletries and wallet. It’s late at night and you’re hungry, and want a warm meal. So you call a food joint and have some food delivered. You pay and tip the delivery person, and carry the package to your empty dining room.

While you go clean yourself up and get ready to eat, the awesome aroma of the Meatball Spaghetti, Soup and Grilled Garlic Chicken Caesar is just killing you. You’re psyched to grind and as you retrieve the food containers from the package, you start to notice something seriously wrong with this picture. No @#$%* utensils! Your anger mode has entered the Yellow Stage. You call the food joint in an effort to have the missing utensils brought over immediately, but there’s only a machine recording - they’ve just closed for the night. Your anger mode has now officially reached the Red Stage. Nearby stores are closed and you have no means of transportation. What do you do?

A) Use your hands/ fingers
B) Wake up your neighbor (a stranger in this case) & borrow some utensils
C) Cry yourself to sleep
D) Call your lawyer

Well, I suppose there’s no correct answer to this, but I’d go outside and look for tree branches that resemble chopsticks; I’d even climb a tree in the middle of the night if I had to…desperate moments call for desperate measures. Been there, done that. Definitely a suspicious act in the middle of the night, but man has got to do what he has got to do…to eat!

Hello! We’re talking about Spaghetti with Meatballs, here! One of my all-time favorites, so of course, I’d want to have the best dining experience possible! Utensils, please…!

Then again, I suppose I could always use my fingers if I didn’t have any luck finding a utensil substitute. I read somewhere that around 44% of the world’s population uses its fingers/ hands to eat. Fork and knife, and chopstick usage account for around 28% each. Now, despite the question of accuracy (current stats), these numbers do give us a general idea of the ways in which humans consume food.

Whether you use your fingers, forks or chopsticks, in most cases food is typically prepared with the manner of eating in mind. Although, even in utensil-dominant cultures, fingers/ hands are used on occasion. As featured in my previous posting, Onigiri (or Omusubi) is meant to be eaten with one's hands, similar to sandwiches and tacos…you basically don’t need any utensils. Sushi can also be eaten with your hands but when it comes to eating Sashimi in a civilized manner, you may want to consider using the Hashi (箸), Japanese for chopsticks.


Hashi or Ohashi (a politer way of saying it – see previous posting for the meaning behind "O") is another item that some of us take for granted. Although it has recently become a familiar utensil worldwide, it’s still mysterious to some. Most Japanese food dishes are prepared with the usage of the Hashi in mind, thus the relationship between the two are profound and interconnected. Let’s check out some of the basic roles of the Hashi with my professional Pitchman friend, Willy Inyo Faze. One thing about these guys...they know the art of selling.


Okay, enough of that…I think we get the point. Thank you, Willy, for sharing your professional insight with us. Loud and intimidating, Willy is one of those who could sell ice to Eskimos, and although I respect his sales pitch and presentation skills, I often have to say “Not! No way!” to some of the demonstrations. As questionable as some of the claims may seem to be, I think that some sales pitches are not totally untrue. They are, perhaps, just a little exaggerated. But in order to get one’s attention and the point across, I suppose you need to amplify and boost the message to a certain degree. They're not called pitchmen for nothing, after all.

Sure, it’s quite challenging to pick up a softball (or even a hardball) with the Hashi, but with the right Hashi, combined with the proper handling of it, you may just be able to. I think that’s what my friend Willy was trying to communicate.

It would be very difficult to pick up a softball with a regular-length Hashi. But if you use the longer ones, which are often used for cooking, perhaps it can be done. These longer versions can be very effective when you’re handling foods and ingredients in very hot situations such as frying Tempura, for instance. The longer reach helps keep your hand further away from the heat.


Along with the proper tool, the proper handling of the tool is essential. I’ve been instructed and scolded numerous times, during my life, for my poor handling of the Hashi. Each and every time, I ignored the instructions of my parents and mentors, and continued on in my own style.

I suppose there's a reason why there is a so-called proper way of using the Hashi. When you think about it, thousands of years of trying to perfect its usage has resulted in how we use it today. There's usually a reason behind it all.

Proper handling of the Hashi has its social implications, as well. One may be judged by how one handles one’s Hashi, quite similar to the etiquette of the fork and knife. Sure, you wouldn’t want to be labeled a barbarian when dining with your fiancé’s parents for the very first time or with a client who could bring you that multi-million-dollar contract!

But the reason for the proper usage (or form if you will), in this context, is about maximizing the proficiency. Proper handling of the Hashi should give you maximum leverage and control, with minimum strength and effort. I must admit, when I do see someone using the Hashi properly and skillfully, it does leave quite a good impression of that person. So, in essence, proper usage of the Hashi is not only functional, but aesthetically beautiful as well. It’s sort of like a martial arts expert doing the Kata (form), if you know what I mean. I should have listened to my parents and mentors when I still had the chance!

What is the so-called proper way?

I’m just a Transparent Belt (not even a White Belt, folks!). However, this is how I’d probably be instructed by a Hashi Sensei. Wax on, wax off...


Naughty Naughty Use of Hashi

In Japanese culture, people lift the bowl of rice or soup in one hand and bring it towards the mouth, to take the food in. Other cultures that use chopsticks may not practice this eating style.

So when speaking of manners and etiquette, I’m referring to the usage of Hashi (Japanese culture) and not to the chopstick culture in general. I mean, the languages they speak are entirely different, and despite some similarities, the food culture in each is generally different, as well. You may also note that even the chopsticks are slightly different amongst these cultures. For instance, the Hashi tends to have a sharper tip and is slightly shorter in length than Chinese chopsticks. Different food culture, different customs - I wouldn’t expect all chopstick cultures to have the exact, same dining etiquette.

Honor and respect other cultures that utilize the chopstick and their practice/ dining etiquette of it.

Speaking of etiquette, some customs can throw you off, especially when encountering norms that are totally opposite of your own. An example of this is when you eat Japanese noodles, such as Soba, Somen and Udon. Yes, you use your Hashi to pick up the noodles. No, you do not need to curl the noodles around your utensil like some do with Spaghetti. Then, you slurp up the noodles and hey, go ahead and make noise. Interestingly enough, the noodles just don’t seem to taste as good without the sound effects.

There’s a scene in Mr. Baseball where Tom Selleck is served noodles at his Team Manager’s house and confronts this eating practice. Perhaps a little exaggerated, but it does portray the noodle-eating situation.

Then we have the premise that sometimes dining etiquette is just basic, common sense. Like, not pointing at people with your Hashi or holding it like a weapon! Let’s leave that to Hitchcock’s Norman Bates, shall we.


Also, piercing food with your Hashi may not be a good idea either. This act seems to denote the use of weaponry or the stabbing of someone.

Some styles (etiquette) of eating are simply based on religious or social customs and traditions. For example, sticking your Hashi into a bowl of rice. This is a religious practice, done when someone has passed away. If done at any other time, it’s considered to be quite ominous. It's considered to be so ominous that the wife (Japanese-American from Hawaii) wouldn't allow me to shoot the actual image of the Hashi stuck in the rice. Kind of like how some people wouldn't get married on Friday the 13th.


Also, if someone is trying to serve you something with the Hashi, allow the person to place the food on your plate. You shouldn’t try to receive it with your own Hashi. This is said to resemble the ceremonial rite of picking up the bones, of a cremated person.


Clinking bowls or china with your Hashi carries the superstition that evil spirits will arise. Yep, we may want to stay away from that, folks! We've got enough problems, as it is.

It may be wise to not hover over food with your Hashi like an LAPD helicopter searching for a suspect, or to go digging around inside that bag looking for your favorite-colored M&M. These moves can be considered annoying. Make up your mind before choosing what to eat and go straight in for the kill (choose from the top of the pile, in this case). Decisiveness counts, it seems!


Here’s one more for the road. Slicing or cutting into your food with a Hashi in each hand should probably be avoided. I guess it just doesn’t look good, especially if you’re at a $100-plus-per-head, high-end Japanese restaurant.


Well, the list is even longer, but I suppose that these are the bare minimums you may want to remember, so as not to offend anyone (or embarrass yourself) while enjoying a pleasant or important meal. Again, these are based on the Hashi (Japanese culture) and may not be applicable to the chopstick culture, in general.

The disposable Hashi (Waribashi) has made its presence known. This Japanese-influenced invention is so widespread, that even people in Hawaii view it as an everyday thing. A lot of it has to do with sanitation…cleanliness. We all want to maximize our eating experience as much as possible. I guess it's just human nature. You probably wouldn't want to eat your dinner in a public restroom, would you, if you could help it?


It’s kind of like how you wouldn’t want to share a toothbrush with strangers, even if it’s been totally disinfected. But some view these disposable types as a waste of a natural resource and carry their own reusable ones, A.K.A. My Hashi, whenever they eat out. I’ve witnessed this noble practice, while living in Japan. Knowing myself, though, I’d probably forget My Hashi every time at the food joints (especially if I’ve had one too many beers!). That’s a lot of non-disposable Hashi waste, if you ask me. My forgotten My Hashis would litter the garbage cans of many an eating establishment! Wouldn't that be considered taking two steps backwards??? I don't know...

If you believe in this movement, get yourself a My Hashi. A Hashi carrying case can be purchased as well. You can check out my online store if you live in an area with no Japanese retail establishments.

I have a little suggestion for those of you who are dating. If you plan to take your date to a nice Japanese restaurant, buy your companion a portable Hashi set with the carrying case.

Show your companion how to use the Hashi and give the Hashi set as a gift. This way, even if you get dumped, at least your companion will always remember you for teaching him or her how to use the Hashi, to maximize the Hashi-eating experience. Sometimes that's better than you-know-what. Happy eating!!!

Sticky Business

In the previous posting, I briefly covered the concept of the rice ball – a chunk of rice shaped into an easy-to-eat, hand-held, portable foodstuff, often filled with various ingredients and covered with seaweed. Whether you call it Omusubi or Onigiri (which they are commonly referred to as, today) this practice of eating a ball of rice has been rooted deeply into the lives of the Japanese, perhaps since the arrival of rice as a food source.

In this respect, as simple and unsophisticated as some may deem it to be, I consider Omusubi (おむすび) or Onigiri (おにぎり) as one of the forefathers of Japanese food.


What's in a Name?
Referred to by either name, some claim that people in Eastern Japan call it Omusubi and those in the Western region refer to it as Onigiri…and some claim exactly the opposite. Sold 24/7 at most convenience stores across Japan, these venues also vary in its naming of the rice ball…Omusubi at some and Onigiri at others. Some call the large-sized rice ball Omusubi and the smaller-sized ones Onigiri. Despite the difference in names, they have one thing in common, the letter “お” or the sound “O".

In a nutshell, the letter “お”, in this case, is sort of like a prefix to add politeness to certain Japanese words and is traditionally a manner of speech practiced by women. For instance, it's more polite to say Osake rather than Sake. I often even hear some women servers inquiring if we want more Obee-ru (beer!). Commonly, guys get away without using the “O,” especially in casual situations. In fact, too much usage of it by a guy can send a different kind of message, if you know what I mean.

It’s been said that the Imperial Palace court ladies started using the phrase Omusubi instead of Musubi, thousands of years ago. Why do women always have to make things so complicated? Left-brain, Right-brain? Venus vs. Mars? Well, even guys have differences in opinions, so do we, then, just add to the complication?!

The word Onigiri is said to have derived from Nigiri-Meshi. Nigiri is a noun form of the verb Nigiru, which basically means to grasp. Like you grasp or Nigiru your car’s steering wheel. Meshi is more of a guy term for rice. I'm just guessing here, but perhaps some cultured lady got rid of the Meshi part of Nigiri-Meshi, and added the "O" in front of Nigiri. Go figure, perhaps
it's true.

Deeper Origins?
Musubi is generally associated with the verb Musubu, which in a broad sense, means to tie or bind. The common notion is that it’s called Musubi because there's a bonding of the rice with one’s hands, to form the rice ball. Furthermore, Omusubi can also be interpreted as a food that connects the Meal Maker and the Eaters…mom and the family, for instance. And in terms of survival, I believe it’s this family tie or the bond with others, that is important…more so than the meal itself. I'm not just talking about the bond with rice and what it represents to some, but also about the bond between people, nature and perhaps other elements, as well.

There are other theories that suggest how Omusubi or Musubi got its name. Some claim the word Musubi is associated with the Shinto deities. In early accounts of Japanese mythology, written in the eighth century called Kojiki (known as the Records of Ancient Matters, in English), three Kami (divine spirits) are said to have appeared at the beginning of the creation of heaven and earth, and were the basis for the birth and growth of all things.

Two of the deities were called Takami Musubi no Kami (Exalted Musubi Deity) and Kami Musubi no Kami (Sacred Musubi Deity). From what I understand, these two Kami signified the spirit of creation, growth and harmony. For instance, in the latter part of the mythology, Kami Musubi no Kami is said to be associated with the moving force behind the growth of grain from seeds.

So, it’s been said that Japanese folk in the old days offered rice to the deities as a way of asking for their blessing, and since the mountains themselves were deified, it’s also been said that this is how Omusubi got its triangular shape.

Either way, I believe that we should all be more thankful for the foods we are provided and its sources, and to the wonderful eccentricities of mother nature.

So in this posting, I’d like to focus on the topic of Omusubi (…or Musubi…or Onigiri…or Nigiri- Meshi…whatever you prefer to call it) and explore these simple, yet fundamental principles of Japanese food.

Rice Ball Action
Traditionally, in a common Japanese household, people often learn how to make Omusubi or Onigiri just by watching others (i.e., mom, family members, friends, etc.,). As with other homemade meals, you watch and learn the basics, then try it on your own. After making some mistakes, you start to get the hang of it and often add your own touch and style to it. For this reason, I've witnessed and heard of several different rice-ball-making styles and techniques.

Speaking of the basics, it begins with the rice. First and foremost, it's all about the rice. Please check my previous posting Got Rice? as a guide only (there are many different opinions on how to cook rice – and I’m no authority; it’s just my way). Using freshly cooked rice seems to be the consensus, here. Since you're going to be using your bare hands to make the rice ball, you may want to put some of the rice into another container and let it cool off a bit, so as not to scorch your hands.

Now, having a bowl of water readily available at the workstation may be a good idea. Slightly wetting your hands helps the rice from sticking to your fingers and palms, and also makes it a little easier when handling the hot rice. You may want to be careful to not to have your hands soaking wet, though, because you want to minimize the moisture in the resulting rice ball.

Salt would be good, at this point. Salt not only flavors the rice, but it also helps to keep the rice from sticking to your hands. Before making contact with the rice, sprinkle some salt on your hands, fingertips to palm. The idea is to salt the rice as evenly as possible, as you shape it. Some people simply use salted water. In this case, mix a small spoonful of salt into a cup or bowl of water.

Once you have the rice, water and salt ready, have your favorite filling(s) on the sideline and you're ready to roll. In this case, we're going to tackle the triangular-shaped rice ball (seems to be the most standard shape and easiest to eat, especially for kids). Oh, you may also want to have a wet paper towel or something handy. Remember, this is some Sticky Business. Okay, now we're ready! As mentioned earlier, some people learn how to make rice balls simply by watching. So, let’s do exactly that.

I got some help from my friend, Yumi. She's not a professional cook, but is the mother of two daughters, who is constantly preparing rice balls and other homemade food to keep the growing girls fed. Just be aware that she’s a lefty. In my case, the right hand goes on top.
Let’s take look.

Perhaps there’s no right or wrong way of doing this as long as you achieve your objectives, and one of these objectives is to not mash up the rice. Go easy on the rice. Texture is everything. You want the outside to be somewhat firm, for containment and to sustain the form, but have the inside be less condensed. It’s sort of like a crowded train ride in Japan. You can be packed in, but you need some space to breathe!

Watching pros do it, I notice that they handle the rice while still piping hot, working quickly to form its shape, and then rotating 4 or 5 times for that final touch. The last thing you want to do is to overdo the pressing and squeezing action, in an effort to perfect the shape. You'll just end up with mushy rice.

The idea is to have the rice sort of break apart in your mouth after you bite into it. Same concept with Sushi, it seems. When you pick up a piece of Sushi, the rice doesn’t fall apart, yet when you take a bite, it gently crumbles into your mouth.

The wife is cuckoo for Nori (toasted/ roasted seaweed)...if you wrap it with Nori, they will come...so she claims. Although you can eat the rice ball, as is, Nori always adds that extra flavor and happiness.

Now, for whatever reason, if you don’t want to touch the rice with your bare hands to make the rice ball...for better or for worse...life has become easier. You can always use plastic wraps or rice-ball molds to help you along.


Or, you can always drop the idea of making your own, entirely, and head to a local Japanese store to buy one of these perfectly-shaped triangular rice balls.


Typically, the rice balls sold at retail and convenience stores are made by machines and as convenient as they are, in my opinion, they lack the most important ingredient of all...the human touch. So, don’t worry too much about presentation, it’s the thought of using your own hands that counts. Rice balls made with your own hands are going to have more character than those made by machines. So, don't be intimidated by shapes and appearances. You should see how I make mine! It's basically a chunk of rice with stuff hanging out all over the place, wrapped in Nori.


Mine are kind of like a hybrid between a Sandwich and a rice ball. I basically wrap the ingredients in rice and bypass the ritual of rotating. My emphasis is on simplicity and taste, and not on appearance, in this case. Also, for the most part, my intention is to eat them on the spot and not to make a portable meal to be eaten hours later.

If you want to make rice balls to be eaten hours later, without refrigerating them, you may want to consider other ingredients such as the Japanese pickled plum, Umeboshi. The citric acid in it acts as an antibacterial agent and when paired with rice, it is said to inhibit the growth of bacteria. The tart/sour and salty taste of Umeboshi not only goes well with rice, but in addition, this food purifier is said to be a good remedy for fatigue, and also helps to digest the rice. This classic rice-ball combination is a well-suited, portable field ration. Did you catch it in the video?


For casual in-home snacking, the filling(s), or the Gu (具) as they say in Japanese, can be just about anything as long as it goes well with rice. In fact, have you heard of Tsuna-Mayo? Yes, it’s one of those Japanese-English terms, that translates to Tuna Mayonnaise...you know, like the stuff we use in sandwiches? Well, according to a recent Japanese online survey, Tsuna-Mayo was ranked number one in popularity among a variety of rice balls sold at convenience stores.

I’m guessing that most of the people who participated in this survey are of the younger generation, so it wouldn’t be fair to say that Tsuna-Mayo is the number one rice ball filling in Japan, but as a relative newcomer it's sure making a mark. Instead of the Salmon flakes used in the video, just mix a spoonful of tuna with mayonnaise, stuff it inside the rice ball and give it a try.

Personally, I use a Japanese brand of mayonnaise called Kewpie, add some Shichimi Togarashi (red pepper mix), a small splash of Shoyu, and mix in the tuna.

And, hey, why not a fish combo! Tsuna-Mayo with Salmon Flakes and even grilled, crispy Salmon Skin!


Both Kewpie mayonnaise and Shichimi Togarashi are available at most Japanese or Asian stores...or you can always check out my online shop if they're not readily available in your area.

If Tsuna-Mayo is not your thing, there’s always the Spam Musubi (See previous posting for details)...and do they have quite the lineup now!

Here’s a trick I use when making Spam Musubi. Put a sheet of plastic wrap over the top of the Spam can and place some rice on it.


Cover the rice with the plastic wrap and use your fingers to flatten and shape the rice (follow the shape of the can). Just remember not to mash up the rice. Make two of these and put whatever filling in the middle, like a sandwich, then wrap it with Nori.


Or, you can top it with Spam, as featured in my previous posting.


Got some leftover steak or Teriyaki chicken? Same deal. You may want to add/ dip it into some Shoyu, Teriyaki Sauce, etc., for flavor, depending on how you seasoned your cooked meat.

Whether you shape it or fake it, try making and creating your own rice ball. Feel the rice in your hands and imagine the long journey it took to finally end up there. Then, share it with your loved ones and enjoy the bonding effects of rice. It’s not about the recipe but about love, passion and gratitude. Most of all, though…have fun! Get the kids involved or have dad make a Super-Sized version and enjoy the experience of making and eating a rice ball. It's all about connecting food and people.