yummy

I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I tried mixing it in rice balls.The saltiness of umeboshi pickled plum varies from household to household. If you find the flavor lacking, adjust to your liking. Recipe by Edamame korosuke

I had tons of different types of seaweed in my pantry.The amount of rice should be one generous bowl's worth and a pinch of shio-konbu. It's already salted, so you don't need more salt. Cover the dish when you microwave. Recipe by Shampoo hat

I like eating natto with umeboshi, so I wondered about making it into fried rice...By mixing the rice and the egg together in a bowl beforehand, the egg works as a coating when cooking for a more crumbly rice. Recipe by Minaichigo

This is a comfort Japanese dish, you can eat like a snack or in meal with other dishes

I added chirimen jako to our family favorite hijiki umeboshi okowa. It's ok to cook the rice with umeboshi but the rice becomes a bit tinted so cook the rice as you prefer. This recipe comes out tasty with either combination of hijiki and umeboshi or hijiki and chirimen jako. I also recommend you try salmon okowa.1) It is still ok to rinse and keep sticky rice drained for about 15 minutes prior to cooking when you are short on time. 2) Adjust the amount of salt according to how salty umeboshi is. Start with a small amount of salt. Try the cooked rice and then add more salt if desired. 2 g of hijiki equals to about 1 tablespoon of dried one. Add hijiki as you like. Please use 4 umeboshi if small. Recipe by Yuuyuu0221

I wanted to eat rice with oysters, and came up with this recipe.Dissolve the red miso completely so that no lumps remain. Recipe by Takunosupu-n

My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it.The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe.My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan

You can increase the sophistication of a dish just by adding a little frozen shio-koji.Shio-koji soboro is not only delicious with ground beef, but also with a mix of ground beef and pork. You don't need to use homemade shio-koji, store bought ones are also useful to have on hand. Recipe by kebeibiko

Cooked rice is common to us. We can also use chicken, mushrooms, and vegetables. Our ricecooker is very convinient to cook it. It's good for lunch box and riceballs, too.

I put in just a little extra effort when making my usual umeboshi onigiri.In Step 2, without concentrating it in the center, spread the umeboshi mixture almost to the edges of the rice; that way, you can enjoy its flavors with each bite!I recommend using generous dashes of salt. Recipe by miiiiic

Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing.The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it.The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi.