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.

Food Language

Recently, the wife and I were on Maui for a special family gathering. During our stay, we were reunited with our family and friends, and basically spent a lot of time eating and reminiscing about the good, old days. Almost every night after dinner, I’d go outside to stare at the sky, as I often did in the past. I’ve always been intrigued by the stars. I guess because they remind me of how vast the universe really is - something far beyond my understanding. No, I’m not into Astronomy or anything, but it's just nice to stare at that star-filled sky...which is really a treat when coming from a city like Los Angeles.

Perhaps the word Gastronomy has a little more appeal than Astronomy, in my case. Gastronomy is often defined as the art/ science of good eating or a style of cooking, as of a particular region, and is the study or discipline, if you will, of the relationship between food and culture.

Now, I must admit that my brain tends to shut down when I’m confronted with terms such as study or discipline, but nevertheless, I do find it interesting how food is related to our lives including the Arts (i.e. Entertainment) and Social, as well as, Natural Sciences (i.e. "Is it safe to eat", "How much does it cost", etc.).

Whether it’s a feast with dance and music, or the most famous painting done by da Vinci (The Last Supper), I suppose the Arts have a significant connection with food. I can also see how food is closely connected with History, Geology and Sociology, amongst other sciences such as Chemistry, Philosophy, etc.,.

But in terms of the relationship between food and culture, I find one, particular aspect of it quite interesting, indeed – the association between food and language. After all, we need to eat and in order to eat, being able to communicate with others, in one form or another, may be helpful.


With its multi-ethnic background, I believe the locality of Hawaii offers quite a unique case study, and would like to base this posting around this topic. What does this have to do with a Japanese food blog? Well, for starters, the Japanese ethnic group comprised about one-third of Hawaii’s population at one point (1940s) and remains as one of the largest ancestry groups in Hawaii today.

The embodiment of Japanese culture (which began in the 1800s, when Hawaii was still an independent Kingdom) in modern Hawaii has a significant imprint, not only in terms of the local social structure as a whole, but also in terms of the food and language scene.

To give you a better perspective of the topic of food and language, with emphasis on locality, let’s start with a word or phrase associated with food - What is a Spam Musubi? Although it has gained awareness outside of Hawaii in recent years, it’s still a mystery to some.

Some may think it’s some sort of an Anti-Spam Module. Others may have heard of it from watching the Monty Python skit Spamalot but don’t exactly know what it is. And then, there are those "Weird Al" Yankovic fans that may know the song entitled Spam, but never got around to trying that canned luncheon meat developed by Hormel.

Yes, Spam in this case, is that "Miracle Meat SPAM, an anytime meat that tastes fine, saves time, and cold or hot, SPAM hits the spot!" Sound familiar to some of you?


This moist, yet preserved meat officially made its debut in 1937 and even served as K-rations for the U.S. soldiers during World War II. As in the case of other food items, the soldiers returned home after the war and brought home the taste of Spam with them, contributing to its increase in popularity. Spam has become so popular, in Hawaii, that the average consumption per person, in a year, is said to be one of the highest in the world.

As for Musubi, this Japanese word basically refers to a rice ball, in this case. Also called Omusubi or Onigiri, it's essentially a chunk of rice shaped into an easy-to-eat, hand-held, portable foodstuff, similar in concept to a sandwich or a wrap. Whether you use your palms to bind (Musubu) or grasp (Nigiru), the idea behind the terms have to do with forming the steaming rice with ones hands.

From what I understand, in the old days, the shapes often differed from region-to-region – with the Tokyo area typically having a triangular or circular shape, where as the Western Japan region shaped its rice like a hay bale.

The rice ball can be stuffed/ filled with such ingredients as pickled plums (Umeboshi), or as shown in the photo below, with Tsukudani-Kombu (shoyu-boiled seaweed) and grilled salmon flakes, to name a few, and is typically covered with dried seaweed (nori).



Omusubi or Onigiri is made with plain steamed rice, unlike vinegared Sushi rice. Salt, however, is typically used when making the rice ball, thus adding taste to it and can be eaten as is without any other ingredients. The convenience and the practicality of it made it a preferred, portable meal for many Japanese and local Hawaiians, who rely on rice as a main staple.

From field workers to travelers, Samurai Warriors and people on picnic outings - they all took advantage of this simple, anywhere meal throughout the years and it still remains popular today. For the Spam and the rice ball to join together was almost a natural process in Hawaii, and thus the Spam Musubi was born.


Now that we understand what the phrase Spam Musubi is, let us move on. Hawaii has two official languages – English and Hawaiian. And of course, you have the unofficial language of local talk, Pidgin. No, we’re not talking about the multi-platform-instant-messaging client, here.

Pidgin is typically defined as a form of language with a restricted vocabulary, yet often multi-lingual and with a simplified grammar, usually to enable communication between groups of people who do not share a common language.

The Pidgin spoken in Hawaii is English-based, so it shouldn’t be too hard to understand, right? Well...let's take a look at a food-related comment in typical Hawaiian Pidgin, in written form, and see how much you comprehend.


Reading Comprehension: Read the following sentence and choose the closest meaning.

Ho brah! Da tako and shoyu 'ahi poke you made, bo-da-dem so ono, brok’ da mout you know.

(A) Fabulous brassier! The texture and shape not only make my bust look bigger but they also feel so comfortable, I can’t believe it.

(B) My dear friend, may I compliment you on the octopus and soy sauce-flavored tuna hors d’oeuvre you have prepared. They were exceptionally exquisite and quite tasty, indeed.

(C) Breaking news! Department of Agriculture has made improvements in their measures to talk to and show the Water Dam authorities how to fix the broken irrigation system.

If you chose (B), you have a pretty good sense of the situation and you’ll be able to survive Local Hawaii. For those of you who chose (A) or (C), you aren't helpless, by any means, but I suggest you get some basic training, in Pidgin English, if you intend to experience the genuine local lifestyle. I don’t know if Rosetta Stone can help you here, so you can always go online or find a Hawaiian friend.

As you can see, the focus of this form of language is not on the proper usage of grammar or spelling, but to communicate effectively without using big words. Notice the second half of the sentence. It suggests: “both of them were so delicious, they broke my mouth.” Perhaps it takes more of the right brain to feel the meaning behind the comment and often, the creativity involved makes this manner of communication quite unique and effective.


What was so Delicious?

Now, the next step is to figure out “what was so delicious.” Some restaurant goers are already familiar with the word 'Ahi (tuna in Hawaiian) and of course, Shoyu means Soy Sauce in Japanese (for those who didn’t know that, please read my first posting Got Soy Sauce?)

Tako, not Tacos, is another Japanese word for Octopus. And what is Poke (Hawaiian)? Basically it’s a side dish consisting of bite-sized chunks of raw fish and other seafood, typically seasoned and mixed with seaweed, raw onion and other ingredients. The word Tako (as well as other Japanese words) has so immersed itself into the local Hawaiian culture, that it has become a part of the everyday food language - most locals (that I know, at least) don't say Octopus.

It goes without saying (for me, anyway) that Poke makes a great Pupu (not what you scoop up when walking the dog - it basically means appetizer in Hawaiian) and in my opinion, goes awesomely well with...what's my favorite beverage?...BEER!

Since Poke was one of the highly-prioritized food items to eat during my short stay, I immediately went out and concentrated on picking up some Shoyu 'Ahi Poke.


Much to my disappointment, I discovered that some of my favorite local markets had closed down, but fortunately, one still stood standing ...tall...to save my life! Takamiya Market. As I drove though the old town of Wailuku, I was relieved to find that no huge commercial development took place and that the scenery stayed pretty much the same.


As I leave the old town and head towards Happy Valley, I notice the familiar building. It almost felt like I went back in time and made me 20 plus years younger. This establishment has been around since the 1940s, but I'm not THAT old!


As soon as you walk inside - Hello!!! A showcase full of Sashimi and Poke are on display. From Salty to Spicy Poke, choose your flavor and the amount you like. At this point, I felt even younger and probably behaved like a little kid in a candy store. The wife had to keep me in line.


Another highly-prioritized food item that I needed to eat badly was Loco Moco. Ever since I briefly mentioned it in my previous posting (True Hollyfood Story), I've been craving this local favorite. Since some changes took place from the last time I lived on Maui, I consulted a local food authority - a young athletic, mega-eater, local boy named Bubba. After all, it’s been said that Loco Moco was created to feed the young hungry football players who hung around a café in Hilo, Hawaii back in the late 1940s.


Oral Listening Comprehension:

So, one morning as the sun rose above mount Haleakala, I asked the young man (actually our nephew) “Where's a good place to eat Loco Moco these days?”. In our next segment, we shall conduct an oral listening comprehension test.

In the following clip, you hear his voice while viewing mount Haleakala. You’ll also hear the sound of cars...recorded during HEAVY traffic hours on Maui.



Basically, in this case, in order to figure out where the restaurants are, you’d need to know the area and mostly, the local landmarks. The point was to demonstrate how local talk can sound in an actual situation and what to expect from it. You can always say “Young man, could you kindly draw us a map and instruct us on how to get there, please.” In my case, I just dragged the kids with us and managed to visit one of the restaurants Bubba was talking about – Fran’s Island Grill.


Since the restaurant mainly caters to the locals and is not exactly located in a resort area (which Maui is known for), I’m not sure that a 25th anniversary dinner with limousine transportation would be recommended (but hey, why not?), but it is definitely worth visiting if you ever want to try good, local Hawaiian food. The Loco Moco I had pleased my strict specifications. The doneness of the egg and hamburger went very well with their original gravy and the rice. Brok' da mout!


You can also order the Loco Moco with two hamburgers. They also have Fried Rice Loco Moco. One of the waitresses claimed that Fran's invented the Fried Rice Loco Moco.


Chicken Katsu (Japanese Chicken Cutlet, local style) with macaroni salad and two scoops of rice is also a must-try.


Speaking of Chicken Katsu, the word Katsu is used in Japanese when referring to fried beef, pork or chicken, and is a shortened term for Katsuretsu, which is said to have derived from the English word cutlet sometime around the 1870s, in Japan.

Perhaps it’s the common and universal nature of food, but once accepted into another culture, the language and practices associated with it spreads around and follows the people. And, as people adjust and adapt to the wave of space and time, so does food culture and language.

As food culture evolves, sometime in the near future, there may be a food item called Spicy Tako Poke in a Soft Taco Shell (try saying THAT, fast, 10 times).

At the end of the day, it doesn’t really matter to me what the food is called or where it’s from, gastronomy or not, and what the relationship is with culture, as long as it tastes good and is safe to eat. Oh, what did we have for dessert? Shaved Ice (Kakigori in Japanese)...that was sold at a coin Laundromat!

Local food scene on Maui...it just doesn’t get any better than this...


If you're planning a visit to Maui and are interested in getting some good local food, here are the addresses so you can look them up on an online map search (in case you can't quite get a grip on the local talk and landmarks).


Takamiya Market
359 Market Street, Wailuku
Phone: 808-244-3404
Located in Happy Valley and open everyday from 5:15am 0 6:30pm (closed on Sundays!)

Fran’s Island Grill
740 Lower Main Street, Wailuku
Phone: 808-242-8580
Open every day from 6:00am – 9:00pm (closing hours vary depending on the day), but the
owner was talking about renovating the restaurant sometime soon so give them a call and
check status.


Remember the photo at the beginning of this post?

SAIMIN: Hawaiian local-style soup noodle
OHANA: Hawaiian for Family
ONO: Hawaiian for Delicious
OBACHAN: Aunt(y) or Middle-aged Woman (Obaachan - stretch the first "a", is grandma)
LI HING MUI: Preserved Plum (Among other ethnic groups, the Chinese also have a deep influence in Hawaiian food culture)
NO-KA-OI: Hawaiian for The Best (a popular phrase is Maui No Ka Oi)

True Hollyfood Story: Part II

Previously, we examined Rooty Daikon’s raw supporting roles, as Tsuma and Oroshi, which are known as some of her most outstanding performances. As an Independent Mealmaker and a big fan of her raw and grated performances, I cast her, as the lead actress, in my production of the Beauty and the Beef. Her versatility, as a performer, was also previously mentioned, featuring her famous, pickled role as Takuan.

In Part II of True Hollyfood Story, we shall examine her profile and some of her other well-known supporting roles, a little deeper. Also, we shall take a look at the stage-setting concept of Donburi-mono, which was used in the production of the Beauty and the Beef. For those who have not read the previous posting, entitled True Hollyfood Story, you may want to do yourselves a favor and check it out first. It will help you to understand the context, not to mention the tone and manner, of this posting much better!

Ms. Daikon has been on the Japanese Hollyfood scene for a very long time and is often referred to as Ao-kubi, by some, because there are also other Daikon family members working in the industry. She is, by far, the most popular of them all and when people say Daikon, they are most likely talking about the Ao-kubi, unless otherwise specified. The slightly green color, towards the top of her slender, white body, gives her the nickname Ao (Blue青) Kubi (Neck首).

Speaking of her neck, the upper portion of her body tends to be slightly sweeter, the higher up you go. This is why her upper half is better suited for her raw roles and her lower half is better suited for her cooked roles…in my studio, anyway.

She has fabulous, green, leafy hair but is usually seen without it. I often try to hire her when she has her leaves on, but such occasions can be rare unless you know where to find her in that state.


As tall as she is, her stalky hair can make her look even taller, causing her to trim it short, typically into a crew cut, and this is how I usually find her. It’s such a shame because her leaves are an excellent source of Vitamin A, Vitamin K, Potassium and Calcium. If you can hire her with her leaves in tact, take advantage of this and use the leaves in a stir-fry or soup-related production.

Also, once hired, make sure you chop off her hair, if she has to stay in her refrigerated trailer and wait a while for her scene, because her hair can suck up the nutrients and moisture from her body.

East of Oden
As nutritious as her leaves are, it is basically her root-solid (pun intended, this time) performance that is popular and familiar to many Japanese Hollyfood fans. Her appearance in the classic production of East of Oden, finds her playing the disturbed, runaway mother of fraternal Fish Cake twins played by James Satsuma-Age and Richard Gobo-Maki. Another veteran actor named Raymond Konnyaku plays the twins’ father, Yam Cake Trask, along with world-famous Burl Boiled Egg. Albert Chikuwa has the role as one of the sons of the other, main family patriarchs, Hanpen Hamilton (not shown in photo).


This story takes place in a hot pot, stew-like setting, surrounded by dreary, yet flavorful characters that not only capture, but also warm the hearts and souls of folks. This is a hugely, popular production among many Japanese, from children to the elderly, especially during chilly, winter nights. In this popular, yet serious and emotional drama, Ms. Daikon takes on a thick-cut role alongside the rest of the cast.

As seen in the close-up photo, most of the characters are relatively unknown outside of Japan, except for the international star, Burl Boiled Egg. Many East of Oden’s cast members, including those not shown in the photo, are related to famous Hollyfood stars, but are known mostly for their specialty acts that are often connected to stew-related productions. Unfortunately, many of these productions, including East of Oden, can only be enjoyed in limited places outside of Japan.

More Dramatic Roles
Along with her raw performances (previous posting), Ms. Daikon has a solid track record of playing serious soup and stew characters, as well. Some of her credits include her supporting roles in Tonjiru/ Butajiru (where Raymond Konnyaku appears, as well), a story based on the famous Miso-flavored Pork Soup, and in the New Year’s ceremonial dish, (O)Zouni (she’s almost transparent in this one).

Tonjiru/ Butajiru


(O)Zouni


Daikon's Other Side
We shall revisit some of these productions, in upcoming episodes of True Hollyfood Story, but let us now briefly touch on Ms. Daikon’s personal life. Although she isn’t the type to appear in tabloids and has no involvement in any type of celebrity shenanigans, her name is sometimes used to describe a person in a less-than-flattering manner. One of them is the term Daikon-Ashi (大根足). Ashi means leg(s) and the term typically refers to women with stubby legs. Obviously, this is a bad rap for some women and for Daikon.

Interestingly, another term, Daikon-Yakusha (大根役者), basically refers to a lousy performer/ actor. The word Yakusha (役者) means performer/ actor and according to one theory, it’s been said that this term derived from the notion that Daikon lasts a long time and you hardly get sick (food poisoning) from eating it. Food poisoning in Japanese is Shoku-atari.

The term Shoku (食) relates to just about anything that deals with eating or food, and when used in this manner (when read as Shoku), it is used in conjunction with other terms to form words such as Nihon-Shoku (日本食：Japanese food) or Shoku-Bunka (食文化：Food Culture). The word atari means hit in this case, thus food hit or rather, Shoku-atari is the word you want to use if you ever get food poisoning in Japan. So basically, the phrase Daikon Yakusha refers to a lousy actor who never gets a hit. In this case, it’s not a positive name for these performers, but it does give Ms. Daikon credit for being a hard-to-spoil Hollyfood star.

Keeping Her in Top Form
Regarding her freshness, if you need her for another scene on another day, wrap her in newspaper (please, no tabloids) and then spray on some water. If you’re going to have her rest in her refrigerated trailer, surround her in a plastic bag/ wrap and try to keep her in an upright position, if possible. She tends to be less stressed out if you keep her in a position that she’s accustomed to, instead of being placed sideways.

Besides, she likes to share her trailer and stand next to hunky cartons of milk and tall, handsome containers of juice. Give her a helping hand by providing some kind of support, i.e., a deep, large cup or something. This way, she’ll end up conserving her energy and will stay in much better condition, for your next production.

Whatever it takes, keep her healthy and she’ll give you the performance you expect from her, but just because she’s a hard-to-spoil Hollyfood star, don’t keep her waiting too long. Some Meal Directors have told me that her limit, on location, is about two weeks and after that she starts to lose her jazz.

Donburi-mono; the Bowl that Rocks
The second portion of this posting will have us taking another look at – that’s right, the concept of Donburi-mono. I won’t, however, talk about the production details at this point, but instead, will walk through some of the varieties and applications of this simple, yet effective stage-setting concept.

Although the concept of Donburi-mono is popular, you won’t typically find this sort of set at your state-of-the-art, Japanese Hollyfood studio. It was never intended to be an extravagant or fancy set.

It’s easy to eat, filling and relatively cost-effective, thus, making it a much-beloved concept on the Japanese Hollyfood scene. Donburi-mono (or Don-mono) is especially popular among young, hungry teens, but the variety/ variation of this concept is so awesome, that it attracts a wide range of age groups and Hollyfood fans.

One of my personal favorites, Uanagi-donburi (Una-don for short) features a grilled fillet of eel on rice.


If you’re gagging with the thought of eating grilled eel and it’s giving you "visions of the Fear Factor dancing in your head", the Kaisen-don, may perhaps, be a little more appealing. Kaisen basically means fresh seafood, so the rice bowl is topped with Sashimi and Shellfish.


Tuna anyone? Tuna Sashimi on rice becomes Tekka-don or Maguro-don (Maguro means Tuna in Japanese). Mince the fatty, belly portion (known as Toro) of the Maguro and add some green onions (Negi) on top, and you have a Negitoro-don.



For you meat lovers, there’s always the Gyu-don (Beef Bowl) or the Katsu-don (below), which is topped with sliced Tonkatsu (deep fried Pork Cutlet), egg and other condiments.


If you prefer chicken…nope, it's not the Teriyaki Chicken Bowl, but the Oyako-don you want to try. The word Oyako (親子) refers to parent (Oya親) and child (Ko子), as we briefly touched on in our last posting. Oyako-don is served with a combination of chicken and egg.

Another variation, of this parent-child Donburi combination, can be made with Salmon Sashimi or Flakes with salmon roe (Ikura), and is often referred to as Kaisen Oyako-don in order to distinguish itself from its fine, feathered friend.

This photo is an example of Kaisen Oyako-don, but since I had some leftover, grilled salmon, I added that to make it a Three-Generation Kaisen Oyako-don!


Have Tempura on your mind? Well, there’s the Ten-don to satisfy that craving.


If you’re in the mood for Chinese, there’s even Chuka-don, with various veggies and seafood, cooked Chinese-style, over steamed white rice. Anyway, I think you get the picture.

As you can see, there are a lot of varieties including regional variations, etc., in terms of the toppings, but what can’t be ignored here is the importance of the rice. If the rice is bad, the entire Donburi-mono experience can be ruined. It’s kind of like going to Hawaii on vacation and having it rain on you every day. So, be sure the rice is properly cooked! See Rice or No Dice posting.

Speaking of Hawaii, one of its local favorites, Loco Moco, shares a kindred spirit to that of Donburi-mono. My understanding is that Loco Moco, which typically consists of a bowl (or plate) of rice, topped with a hamburger patty, eggs (Sunny-side up or over easy) and covered with gravy, was originated to satisfy the tummies and be easy on the wallets of young, athletic teens who hung around a local café in Hilo, Hawaii some 60 years ago. It is said that the owner of the cafe used a Saimin (local Ramen noodle soup) bowl to serve this special dish in.

When I lived in paradise as a young adult, I had no difficulty consuming this awesome dish 24/7, but these days I need the help of my love, Rooty Daikon…and yes…in her sexy, raw Oroshi role. As a middle-aged man, I need all the digestive help I can get and Rooty Daikon sure delivers. Here’s an over-the-hill, middle-aged man’s version of Loco Moco (beef patty), featuring Rooty Daikon covered in Shoyu (Soy Sauce).



The wife prefers turkey, so here’s her version.


The concept of Donburi-mono is quite similar to Ramen and its toppings (Ramen posting), where the variations and the combinations of the toppings are virtually endless. Just remember to cast Rooty Daikon whenever you get a chance and let her help you digest the fat and proteins, and nurture you with her other benefits, as well. But remember, she performs better in the raw.

Hidden Talent?
By the way, she plays an excellent snack role, too. You know, like Veggie Sticks? Although especially good with Miso-based dressings or even with Goma-dare, (Sesame paste sauce typically used for Shabu-Shabu), she goes quite well with just about any dressing.


Rooty Daikon has come a long way from being an unknown, foreign favorite, to becoming an international darling embraced by more and more Hollyfood fans, worldwide.

True Hollyfood Story

No Paparazzi, no Opening Galas…you hardly see her name on the Marquee. In my opinion, she’s the most underrated actress in Hollyfood, the capital of Foodbiz and Menu Stars. My heart goes out to this talented, veteran actress who’s often described as an albino carrot on steroids. Most actresses would find this sort of claim despicable and hire a publicist to restore their image…but she’s not your average actress.

She comes from the noble family of Radish, and according to some biographers, her roots (no pun intended) can be traced back to the Mediterranean and has a long history. Her humbleness and grace distance her from fame and fortune, but her presence can never be ignored. Who am I talking about? She’s none other than ...the great Ms. Rooty Daikon.

Some have never heard of her, but have seen her in many Japanese meals. That’s because, although her ability to perform is wide-ranged, many of her roles are as a supporting actress. Perhaps one of the most notable performances known worldwide, today, is her appearance in The Sashimi and I, where she plays a supporting actress opposite of Big Fat Tuna.


This production, with an all-star cast (Wendell Wasabi and Wanda Wakame), is a classic but if you happened to miss it, it’s still played at many Sushi bars near you. It’s about the life of a brilliant huntsman from the ocean named Sashimi (played by Big Fat Tuna), who gets caught in foul play and meets a beautiful nurse (played by Rooty Daikon ) from the land of fields. Despite the differences in their backgrounds and in the midst of a devastating situation, their love affair flourishes as they face a critical moment when being devoured by...Sashimi-loving Beings.

In this production, Daikon takes on the role of a Tsuma (つま), a sort of garnish that appears along side the main characters, that are usually played by raw fish and premium, seafood figures. The role of a Tsuma is not simply for decoration purposes; it also has significant importance. Some of Tsuma’s functions include stimulating the appetite, complementing the taste and many others. The role and function of Tsuma is so vital that according to one theory, it is said to have derived from the word Tsuma (妻), which means Wife in Japanese. I don't think this is old-fashioned...nobody exists alone and we all have a role and meaning in life, don't we?

Her raw performance was remarkable as a supporting actress and Big Fat Tuna became a worldwide sensation. Many didn’t seem to understand or recognize her role, but to her credit, among several nominations, she won the Best Supporting Actress and the People’s Digestive Awards.

Despite other strong nominees for the Best Supporting Actress Award, including the old-time favorite, Wanda Wakame (who, by the way, also played the role of Tsuma - garnish), Rooty Daikon won the award. Her unarguably beautiful, pearly and pure performance made Big Fat Tuna really stand out and sparkle to his maximum potential, and helped him gain the lavish fame and stardom that he enjoys today. On a side note, Wendell Wasabi won the Best Supporting Actor in this production.

The People’s Digestive Award recognized Rooty Daikon for her digestive enzymes, which help dissolve the protein and fats from Big Fat Tuna. According to critics, one of the enzymes, called diastase, is known to help digestion and dissolve accumulated fat and guess what, even mucus deposits (yuck), prompting her to win this prestigious award. It is this extraordinary, god-gifted talent that makes her a popular supporting actress and although her career is wide-ranged, her raw performance, in this type of role, is second to none.

She also performs, raw, yet again, in another successful production called The Saga of Oroshi. It’s so successful that there are spin-offs of this production. Unlike the shredded character she plays as a Tsuma, she shows up grated (easier for the average Joe, as it takes years & technique to perfect the shredded version), in this one. Once again, she takes on a supporting role, playing opposite of big stars such as Tommy Lee Tempura and Sammy Salmon Jr. Her grated appearance allows her to play the role of a moist, soft character that catches the heart of many Daikon fans. Her small dab of presence turned out to be larger than life.


She, once again, won the People’s Digestive Award and also received special awards from various folk-medicine communities for her restorative functions. She’s been accredited for her regular appearance in raw, grated roles, by helping many to prevent the common cold and respiratory infections, and in even treating sore throats and edema. The Heavy Boozers League also recognize her for treating hangovers and in helping to cleanse the kidneys of many of their members.

Furthermore, her counter-obesity properties, as well as her ability to reduce the risk of cancer, have caught the attention of many. In a cancer-fighting sequel of The Saga of Oroshi, Daikon plays opposite of Sunny (Burnt) Sanma, who’s a renowned superstar in Japan Hollyfood. Sanma is famous for his dangerous stunt scenes, where he’s typically grilled over live fire. He doesn’t use any stunt doubles and often gets his skin heavily burnt. The folks love this and eat it up, but it’s said that the burnt fish skin can cause cancer. Once again, Rooty Daikon’s raw performance helps reduce this risk by offering all she’s got.


As you see in the photo, she’s covered with Shoyu (Soy Sauce). Shoyu gives her the taste and contrast she needs to make her performance more flavorful and dramatic. The variety and amount of Shoyu you use is your call, as the director, but no matter your choice, it will surely impart the kick you need in her overall performance.

To me, it’s Rooty Daikon’s performance in the sequel of The Saga of Oroshi that has captured my love for her. It’s her high-quality, raw performance that I value so much, and as an Independent Mealmaker, who has no ties with Hollyfood, by the way, I’d like to cast her as a leading actress in my next project, the Beauty and the Beef, utilizing her wonderful Oroshi character.


Beauty and the Beef

Basic Storyline
The lonely and heartbroken Prince Beef embraces the love of his life when he meets a pure, jewel of a Beauty. As the two unite deeper than the ocean floor and become inseparable, the Kingdom of Bowl achieves its solidarity, and renders a savory, yet therapeutic peace of mind to the folks who dine.

Cast Members
As previously stated, Beauty is going to be played by Rooty Daikon in her raw, grated (Oroshi) state. This role will be much larger, in size, compared to her other Daikon Oroshi roles.

As for the Beef, I’m seeking an actor who’s a big hunk of a steak. I’d cast either Sylvester Sirloin, Dwayne the Ribeye or Clint Tenderloin, whoever is available at the time and willing to work within the budget.


Another key role is white rice, without whom this story cannot be completed. Other cast members also include some sidekicks to add a touch of color. As for the white rice, it really depends on your preference, but I choose to work with Shorty Grain, the Japanese-style rice guy, for this production, simply because I’m used to working with him and he brings me results. Check out my Rice or No Dice posting.

And for the sidekicks, I think I’m going to cast the little guys who are related to Daikon. They’re known, in Japan, as Kaiware Daikon, but I think they go by their stage name, Daikon Sprouts, in the U.S. They're small and cute, but can give the scene an added touch and a little oomph to the taste. They've got a character of their own, let me tell you.


If you can’t cast them for whatever reason, don’t worry about it. We just have to do the best with who’s available. I’d give Slicey Garlic a call, just in case, or you can always contact the United Onion of Actors if you want. These guys are good and are always looking for a gig. They’re not as colorful but they are great substitutes and their fees are relatively low.

Sauce and seasoning
Whenever I cast Steak, he needs to go through the usual ritual. He's going to be soaked (tenderized) in Sake, for at least half an hour, followed by a salt & pepper treatment. Shoyu and Mirin will not be in contact with the Steak at this marinating stage. They will be involved in another scene, which consists of making a sauce called Oroshi Shoyu. Instead of using straight Shoyu, I prefer to use this sauce for this particular production.

To make the Oroshi Shoyu sauce, you need about a 1/2 cup of Shoyu, a 1/4 cup of Sake and a 1/4 cup of Mirin, 1 or 2 tablespoons of honey or sugar...almost like making a Teriyaki sauce (see the My Three Musketeers posting). Heat the Sake and Mirin in a sauce pan and mix in the honey or sugar. I usually add some grated garlic and a hint of lemon juice. Let it come to a boil and then add the Shoyu. As soon as it comes to a boil again, turn down the heat and simmer for 10 minutes or so. Turn off the heat and let it cool. Once cooled, place some grated Daikon, with some of its juice, into a small bowl and pour in the Shoyu mix. Adjust the mix and taste to your liking.


Stage Setting
The staging for this production is quite simple and doesn’t require an elaborate set. Nonetheless, for this particular production, it’s all about the staging. Our goal is to create a set that incorporates all the elements into one SETTING by utilizing an unsophisticated, yet very practical approach, called the Donburi-mono. Let’s expand a little on this concept because it’s quite practical, and good for those who are on the run but don't want to compromise...as much as possible.

In Japanese, a somewhat large-sized bowl is usually referred to as a Donburi (どんぶり) and is often used to serve rice in, with other ingredients added on top. Thus, the bowl generally has a depth to adequately accommodate one serving of rice along with additional stockpiles of food ingredients as the topping. The food ingredients are characterized as Mono (もの), or thing(s) in this case, thus the term Donburi-mono, or Don-mono for short.

In English, the term Rice Bowl is often used to describe this concept and I’m sure many of you are familiar with Beef and Chicken Teriyaki Bowls. Today, in Japan, the concept of Donburi-mono has rooted itself so deeply into Hollyfood culture, that many variations are available. We shall proceed to apply this widely, popular concept to our upcoming production, and take advantage of its cost/ labor-effective approach.

Production Side Notes
As simple as the setting is, our emphasis is on the two lead characters. I don’t want some old lady or critic asking me “Where’s the beef?”. Make sure your casting director understands this because you don’t want dinky, shriveled-up slices of beef showing up on the set. This is it…the Steak Bowl; not your average Beef Bowl as seen in numerous Mall Food Courts. Be sure to get a high-caliber performer, as mentioned earlier, to star in your production. There should be no compromising in terms of the lead characters.

Make sure the rice and steak are prepared, and ready for action. The Daikon Sprouts just need a quick shower so they are on stand-by. The grating of Rooty Daikon must take place at the very end. Once she is grated, she tends to start loosing her enzymes. If you grate her roughly, she can be a little bitter. If you want her to be less bitter, treat her gently and grate softly, in a circle...but go rough if you like bitter...different strokes for different folks. Also, when she's grated, you’ll end up with some juice. DO NOT DISCARD the juice. Pour the juice into a cup and share it with the production crew. It'll help crew members who are suffering from the common cold and…hangovers! Ha!

Okay, folks, I think we’re ready…Action!


Beauty and The Beef (Theme Song - you don't have to sing like Celine)

Root as old as time
Pure as it can be
In every little sense
The unity ascends
Extraordinarily

Steak-Donburi with Oroshi Daikon
More accurately, this could be categorized as Steak-Don with Oyako Daikon. Oyako means parent & child...but, we'll talk more about this in the future.

The whole idea of Donburi-mono is to enjoy rice topped with various food ingredients. It's not supposed to be fancy or sophisticated. It’s what I call the One Bowl, One Meal dish. It fills you up and you’re ready to go. But more importantly, the combination of steak and grated, raw daikon, is pretty awesome.

As a meat lover, I truly depend on the hospitality of my beloved raw, grated Daikon. As a quick summary, the Daikon root is abundant in digestive enzymes such as the diastase, amylase and esterase that help digest and breakdown carbohydrates, fats and proteins. Also, the bacteria-inhibiting enzyme of diastase, combined with Vitamin C, contained in Daikon, helps prevent the common cold, flu and respiratory infections. The enzymes are said to help dissolve mucus and phlegm in the respiratory system and assist in their discharge from the body. And, may I remind you, that Daikon, not only helps prevent, but also treats sore throats, and yes...hangovers! Again, I also read somewhere that it cleanses the kidney, too. Not that I believe everything I read but hey, she’s not referred to as the Great Root (大根) for nothing. So, be sure to take advantage of her and stay healthy this holiday season.

Although I’m a big fan of Rooty Daikon when she’s in her raw and grated outfits (Yeah… Sexy, Baby) I also love her in this clip of the classic flick, the Spy Who Pickled Me…where she, once again, plays somewhat of a side role as Steami'n Rice's secret lover, Takuan. In her pickled character, she's sweet and quite flavorful.


Whether her role requires her to be raw, pickled, stewed or dried, you can bet that Rooty Daikon does it with passion and pride. Spotlights and limo rides are not her style; all she wants is to make us healthy and smile. She surely deserves the recognition and credit, so let's all support her and lift up her spirits.