Fresh Garden Shiso & Salted Kelp Onigiri

Green and vibrant, the shiso leaves have been thriving in our balcony planters.

As the leaves sway gently in the early summer breeze, picking them one by one leaves a soft, refreshing aroma lingering on the fingertips.

Today’s table is an onigiri story featuring this freshly picked shiso—a simple ritual to ground the mind and nourish the body.

Connecting the Gifts of the Earth and the Ocean

Finely slice the shiso, drizzle in a swirl of toasted sesame oil, and add a pinch of salted kelp (...and maybe just a little extra, because you simply can't resist).

Let it rest quietly for about ten minutes, allowing the herbal brightness of the shiso, the nutty warmth of the sesame oil, and the deep, ocean-rich umami of the salted kelp to gently meld together.

Fold it into steaming white rice, cutting through gently with a rice paddle.

The rich fragrance that rises with the steam carries a comforting sense of peace, letting the rush of daily life softly melt away.

Dampen your palms with a touch of water and salt, and gently shape the rice while feeling its warmth.

With each gentle press, your own breathing seems to slow down and find its natural rhythm.

[Recipe & Preparation]

Warm Japanese White Rice

Fresh Shiso Leaves: Approx. 30 leaves

Toasted Sesame Oil: 1 tbsp + a little extra to taste

Salted Kelp (Shio Kombu): A pinch, or to taste

Gently wash the shiso leaves and pat them dry.

Stack a few leaves, roll them up together, and slice thinly from the edge.

Place them in a bowl, toss with the sesame oil and salted kelp, and let rest for about 10 minutes to allow the flavors to harmonize.

Fold gently into steaming white rice, and shape with your hands into a warm, fluffy onigiri.