Myoga ginger flower buds have a strong fragrance and a slightly bitter flavour. This seasonal ingredient is available only in the summer in Japan. Myoga can be eaten raw, pickled and cooked. It is especially delicious when added to miso soup or layered on top of bean curd. This myoga and cucumber onigiri is a light and refreshing snack great for enjoying on a hot day.
- Yield: 4
- 2 Japanese cucumbers, about 20-cm (8-in), thinly sliced
- Salt a pinch + more to taste
- 17 oz (480 g) Cooked Japanese short grain rice
- 4 Umeboshi, medium, pitted and chopped into a paste
- 2 Myoga ginger flower buds, thinly sliced
- 8 Shiso leaves, sliced into thin strips
- Toasted white sesame seeds to garnish
- Combine cucumber and a pinch of salt and mix well. Set aside for 5 minutes. Drain cucumber by squeezing well with your hands.
- Put rice, cucumber, umeboshi paste, myoga ginger fl ower buds and shiso leaves in a bowl and gently mix until well combined. Taste and add salt if needed.
- Place cling wrap in a rice bowl and scoop one-quarter of the rice mixture into the bowl. Pull out rice together with cling wrap and mould rice into your preferred shape. Remove cling wrap and sprinkle sesame seeds on top of rice ball. Repeat with the remaining ingredients.