My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro

When making three bentos, I often add salted cabbage stir-fry. Cabbage and rice go really well together, so I think boiled cabbage is also yummy.Make sure you squeeze out the water from the cabbage well. The rest is easy. Recipe by santababy

MY VERSIONSIMPLE WAYS TO ENJOYFRIED BROWN RICELOVING IT

Making it in a rice cooker instead of a pot is easier, so we prepare rice and adzuki beans this way quite often in my house.Step 4: Depending on the adzuki beans you use, the boiling time required may be more or less, so make sure to monitor the beans while boiling.Step 5: If you use a lot of the adzuki boiling water when making the rice, the rice will be colored. Feel free to add more adzuki beans to the dish if you like.Make a lot of boiled adzuki beans, put the beans and the water they were boiled in in separate resealable bags and freeze to have them ready to go next time. Recipe by Yuuyuu0221

This is my mum's way of making these.Take a tiny bit of the food colouring on the tip of a toothpick. Adjust the colour by adding it little by little to create a very pale pink colour. Before cooking the rice, stir well to distribute the colouring evenly. More sugar helps preserve the moistness of the sakura-mochi. Chill the adzuki bean paste in the fridge. It's easier to handle or shape when chilled. Measure exact tablespoons of adzuki bean paste for quick measuring and suitable amounts. Scoop the bean paste with a spoon, wrap it in the mochi rice, then wrap each in a cherry leaf. This should be done in one go. Store the leftover adzuki bean paste in a plastic bag in the freezer; flatten it and score with lines to separate into tablespoon portions. Freeze it until required. Break off only as much as you need. Recipe by happyblessing

I wanted to keep this recipe a secret, but I also want to share the love of Japanese confectionery to you all.The rum is optional, but it will enrich the flavor and is better than anko that I always keep stocked in the refrigerator. You will hardly smell the rum in this anko if you use this recipe, but anko with the aroma of rum is exquisite as well. Add the rum after you turn off the heat to enjoy its aroma if you'd like. Recipe by Mimikku

cooking my chicken with chopped garlic

I was too lazy to go to the market shopping after I coached a double header baseball game, so I had leftover rice & this idea popped into my head...lol

I wanted to make a vegetable rice bowl that looks like prawns with chili sauce!Stir fry bean sprouts for a short time if you want to make them crunchy.If you put twice the amount of bean sprouts on the same amount of rice, you can bulk up the dish while keeping it really healthy. Recipe by Piyochika

This is one of my daughters favorite recipes. She named it the first time we made it. Its a great simple recipe for children to help with.

I used to always toss out leftover rice, so I thought of a way to use it.In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains.In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx