This rice ball is cooked in a savory “dashi” broth made from bonito and kelp. It’s filled with soy-simmered kelp and finely chopped “takuan” (yellow pickled radish). Toasted sesame and the refreshing aroma of shiso—a traditional Japanese herb—provide a delightful accent. The crunchy texture of the pickles is similar to the satisfying bite of a Western pickle. It’s an ideal portable snack for when you’re on the move.
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