On 10/22/2013 6:23 AM, gtr wrote:
> On 2013-10-22 03:18:01 +0000, dsi1 said:
>
>> On 10/21/2013 7:22 AM, gtr wrote:
>>>
>>> I never reheat rice the following day. I don't have amicrowave so
>>> that's out. I also don't refridgerate it as I've never found a way to
>>> reheat it that didn't leave it with a change in texture.
>>>
>>> Instead, I leave the remaining rice in the cooker over night
>>> unrefridgerated. We look forward to this left-over rice for making a
>>> couple of onigiri or rice-balls. We load them with some of the
>>> left-over fish from the night before. In fact we tend to avoid eating
>>> all the fish the from dinner because we so greatly look forward to the
>>> onigiri for the following days lunch.
>>
>> I have never heard of making musubi with cold leftover rice.
>
> Never heard it called musubi; didn't know it had alternative names.
>
>> I assume it's possible since that's what you do. I've only seen it
>> made with hot rice. The method is to wet your hand in cool water and
>> sprinkle your hand liberally with salt. The hot rice is placed on the
>> hand and the musubi is shaped. I make it with really hot rice. It's
>> painful but experts know how to handle it really hot.
>
> I don't use the salt and don't use the laver/nori, though I prefer it.
> You have to keep that fresh till the last second or it just becomes
> leather.
>
> Frequently I don't go through any of this ritual. When it's lunch time
> I fill a bowl with the left-over rice, put a shake of fukikaki seasoning
> over it, a squirt of soy, I take a sheet of nori and using scissors
> whittle it into bits, and then add my left over rice.
>
> Honest to god, for whatever reason, it is one of my favorite lunches.
>
>> I love the traditional iconic shape of the triangular musubi. My
>> aunties could make beautiful ones. My problem is that the small
>> pickled umebushi no longer seem to exist.
>
> They are always in my fridge. I like to eat one in the morning, but
> sadly forget they are there. I'm glad you mentioned it because they are
> NEVER part of my rice bowl/onigiri making--never even thought of it.
>
> Ah--it occurs to me you may means the small hard ume, rather than the
> big soft umeboshi.

Yes, that's the one. Have you seen any of those around? Their
disappearance is a mystery to me.

>
> When we eat it Japanese restaurants my wife invariable orders a bowl of
> rice, usually near the end of the meal. This queues me to order a yaki
> onigiri, which is just an onigiri that that salt grill, sometimes with a
> little soy. I've never made these, but I love that crunch exterior. When
> I order these they are alost always loaded umeboshi.
>
>> These were placed in the center and provided a salty and sour lip
>> puckering hit. It's a tragedy.
>
> Hmm. Now it does sound like regular umeboshi, of which there are
> generally two varieties, the sweet (and light brown colored) and the
> regular tart ones (usually more red colored), frequently both are made
> with tiny squares of what looks like nori. I have never found even the
> tiniest Japanese market that doesn't have these.

Those are the only ones that I see in stores. I wouldn't know what the
hell to do with one of those!

>