Last Saturday, Jason and I drove down to La Jolla for a beach day.
It was overcast but warm enough to lay down on the beach. I made brown rice onigiri with hijiki and plum salt. The rice was, of course, cooked with the double-lid donabe rice cooker, Kamado-san, so it was so tasty and the texture was nicely chewy even after a few hours of making them.
Grilled Hokke was fantastic.
Wonderful night.
