Musubi mean making a knot. They are also packages of rice, to take with you as lunch pack. The plastic film gives the shape to the ball.
A mix of genmai (brown rice), mochigome (sticky rice), kurogome (black rice, sticky too) and takakibi (sorghum).
Pickled sakura leaves, rinsed.
Wrap. Keep a few hours, or better the next day. The leaves are not very tasty but give a sakura flavors and saltiness to the rice.
A simple refreshing plant-based lunch. It’s really crunchy and nutty. That’s popular in kombini (convenience stores) these days, but home-made is so much better.
First make some wraps with wheat flour, olive oil and water (recipe here).
After making, I’ve spritzed water on my tortillas and rolled them with cooking paper. The goal is to keep them flexible and easy to roll without breaking. They can be kept a few days in the fridge.
A few other veggies. For the sauce tofunaise + freshly ground toasted sesame + a few chili flakes.
In the paper, they are ready to go. Serve with hot tea and a fruit :
Mission : you have 10 minutes to throw a hanami (cherry blossom viewing) lunch.
Pick stuff in the fridge. Clean and cut if needed.
A cheezy sauce : miso, sakekasu, rice vinegar.
There were still crumbs of sesame in the mixer.
Wrap everything in rice paper. I usually keep the sauce out and I let one side open, but this style is more convenient to transport.
Pack with leaves of spinach. And a thermos of tea.
Go to the blossoms…
Find a comfy tree trunk and enjoy lunch.