ONIGIRI

I prepared a recipe for Onigiri from Takayuki Kosaki and Walter Wagner’s Authentic Recipes of Japan. My final reflections on this project are as follows:

I learned that shaping Onigiri is a taxing effort. Achieving the proper shape takes a lot of practice and time—not to mention hand cramps! My classmates really seemed to enjoy this dish. I was very happy to see students try Umeboshi. Many students commented that it was their first time trying it and that its interesting flavour goes well with rice.  If I could rate this whole experience, I would give it 4/5 stars. The food tastes great, but the preparation was time-consuming and slightly tiring.

ありがとうございます!

(Arigatou gozaimasu!)