Hay Day Kitchen: Let's make Umeboshi Onigiri or rice balls

Sir Lynn?  Milady, If you're referring to the green stuff, it's a seaweed strip. The red stuff in the middle is the umeboshi aka salted Japanese plum.

I won't be making the rice ball as shown in the video because it seems a time consuming process just to eat steamed rice wrapped around a preserved plum.  And I come from a rice culture and eat steamed rice almost daily.  More on that later in the post.

Several times a year, I buy and eat something I call Rice Pyramid aka Jung aka Zongzi aka Chinese Tamales.  Inside the rice pyramid is pork belly, ham, dried shrimp, duck egg yolk.  I didn't realize how labor intensive it was to make them until I viewed the tutorials on how to make them.

I'm amused how the Hay Day Chef was cooking rice the way people used to cook before the 1950's.  Since she's a professional chef, the rice she cooked was fluffy and non-burnt.  But I wouldn't recommend cooking rice using flame or electronic coil.  Once upon a time, in the far away land known as Japan, a woman developed an illness which made her physically unable to cook for her family.  The husband learned to cook but it was challenging for him to cook the rice as good as his wife's.  An engineer, he invented eventually the electric rice cooker which is a game changer and time saver as home cooks no longer needed to stand over a stove to watch over rice pot and lower the temperature at the right time.  The electric rice cooker has eliminated the guess work and is Japan's greatest invention, IMO.

BTW, the Smithsonian has a National Rice Cooker and Steamer in its collection.
americanhistory.si.edu/collections/search/object/nmah_1413221

Source: NHK World Japan 
  
==LynnK==