My friend Atsuko who works at a Japanese Food Import Export company gave me a variety of Japanese rice to try. Last night, I tried Nigata's Koshihikari short grain rice. The grains are smaller and shinnier than California Koshihikari. The flavor is different too. Koshihikari from Niigata is more polished than the California cousin so the texture is smoother, like eating soft pearls. Some people prefer to have some bran in the rice, in which case Niigata Koshihikari might be too polished. I usually go for brown rice but I had two bowls of this rice. It was delicious. I
With leftovers, I made onigiri this morning. I grilled the onigiri in the broiler. I toasted both sides of the onigiri, and then brushed it with soysauce several times to give it the brown toasty look. If you want to read more about Onigiri, you can do a onigiri search on my blog and find it. But it is so simple, you don't really need a recipe. Just steamed rice and soysauce are all.
I also whipped up some miso soup. The dashi was prepared last night so all I had to do was add the miso and chop some vegetables. No brainer. The miso soup contains chopped savoy cabbage, zuchinni and seaweed. I sprinkled chopped scallions on top. I also had some blueberries with a little greek yogurt. I have to say, it was a beautiful breakfast.