Posts Tagged ‘onigiri’

By Phyllis Odessey
Pat-a-cake, pat-a-cake, sushi man.
Cook me some rice as fast as you can;
Pat it and prick it and mark it with S,
Put it in the rice cooker for me and a guest.

Pat-a-cake, patty cake, sushi man.
Cook me a rice ball as fast as you can;
Roll it up, roll it up;
And throw it on a pan!
Patty cake, patty cake, sushi man.

I’ve made a lot of snowballs in my time, but none with rice. In celebration of the planting of rice in The Learning Garden, Yoshihiko Kousaka, master sushi chef of Jewel Bako Restaurant and Mihyun Han, General Manager of Don’s Bogam Restaurant demonstrated how to make rice balls and pickled vegetables to kids from Esperanza Preparatory Academy.

A rice ball called onigiri in Japanese; uses few ingredients, is delicious to eat, and most of all is fun to make. You feel like a sculptor. It’s a tactile experience: using your hands from beginning to end. First creating the ball, second molding the rice into a triangular shape and third adding a secret surprise sour plum to the center and finally wrapping your handiwork in seaweed.

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When you watch someone who is expert at what they do, you think it’s easy, because they are one with their tools and materials. After gathering vegetables from the garden, Yoshi began to slice the carrots, radishes and cucumbers. Like a virtuoso swordsman, Yoshi cut and sliced each vegetable in an artistic way; creating the extraordinary out of the ordinary. (The recipe will appear in a blog to follow).

We want to thank Yoshihiko Kousaka and Mihyun Han for an amazing day in the garden.

If you would like to participate in an event involving the rice paddy, please contact phyllis.odessey@parks.nyc.gov


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