Cooking Night in Shinjuku, Tokyo
Come on Out had its first cooking night yesterday! Ohki-san and others taught us how to make thick wheat flour noodles (udon) and homemade rice balls (onigiri). We made our onigiri with spam and pickled plum and wrapped them in seaweed.
Onigiri can have many different types of the food inside of them. At konbini, you’ll find onigiri filled with tuna (They call it sea chicken!), fish roe, salmon, kelp, turnip wasabi, chicken, and even straight mayonnaise.
Udon is served hot and in a broth made from soy sauce, dashi, and mirin.
By Paige Goetz