Once again, we feature the basic staple of the Orient. I normally stock two kinds of rice in my pantry - Thai Jasmine Rice and Calrose or Japonica Rice, to make onigiris and makizushi (haven't made these for a loooong time), or just for a change of taste and texture. There are differences in cooking method, with Calrose and Japonica taking more time to prepare, but it's well worth the effort.
Today, it's Thai Jasmine Rice. Takoyaki is having hers plain with beef and radish soup (cooked Korean style).
While RM has his topped with surimi and edamame.
Viva la weekend!
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