I simply wrapped the nori (sheet of seaweed) around onigiri (rice balls) like the scarf of ninjas. That’s not really a recipe. I’ve just thrown a fresh Summer lunch with lots of refreshing produce.
Molokheya leaves stir-fried with miso. That gives a nice salty condiment, ideal for filling an onigiri.
Brown rice (genmai) + sticky rice (mochigome) and sesame. I filled the balls and wrapped in a sheet of nori seaweed.
Daikon radish, goya bitter squash and mashed favas to make a green salad (with salt, black pepper, minced green hot chili and rice vinegar).
A Summer kabocha pumpkin. I steamed a wedge. The mashed flesh is the base for the second salad :
Garnished with minced onion, diced white cucumber. With black pepper, rice vinegar and salt.
A refreshing soup : chilled green tea + molokheya leaves in the blender.
Suika (water melon) is…
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GOURMANDE in OSAKA 