Join Jess Mantell of Abokichi in the art of traditional rice ball making. Onigiri are one of Japan's most popular snack foods - delicious to eat while unique in their construction.

Onigiri or musubi, are the Japanese answer to the sandwich. These balls of unseasoned rice have aristocratic beginnings, much like the sandwich, and similarly have evolved into a casual and convenient food that anyone can make at home.

Often wrapped in nori, just like sushi, the difference here is the focus on the rice, rather than the fish. While the making of sushi takes years to master and is not typically prepared at home, onigiri is an everyday food. They are prepared by mothers for lunch boxes, are available in corner stores, and are the perfect sustenance to take along on hikes, picnics, train rides, and road trips.

In this workshop we will examine the different kinds of Japanese rice, and how to wash and cook the rice for optimal taste and texture. We will explore some traditional, and not-so-traditional, filling options, and participants will be able to try their hand at forming onigiri using a few different techniques. Participants will leave with some onigiri to snack on, and the skills to start making their own onigiri at home.