MUNCHIES . Yaki Musubi Crisps (Sozai Meguri Kongari Genmai)

by Kris   ⋅   July 24, 2006   ⋅   Comment now   ⋅    RSS

I can remember happily chomping on grilled mochi (steamed and pounded glutinous rice) and musubi (formed triangular rice balls) with just the right amount of nutty crispiness and toasty warmth. The latter, flavored by mom with a only a light coating of shoyu (soy sauce) and, at request, goma (sesame seeds), was the perfect sometimes snack. When I saw this package in the store, I wondered how they’d pack that neutral toastiness into a chip.

Well, first off, they substituted corn taste for rice and a puffy texture for a crumbly one. I really like the fresh and lightly salty taste and so I thought maybe if I keep staring at the fire stoking, grill envoking package pic, I could trick myself into betwixing my memories with this snack food. But not really. They are too different in texture. These are wonderfully airy with that hint of ominous lardy congealing quality found in most Japanese chips (due to the palm oil I keep mentioning– imagine eating a Funyun and it turning to cookie dough while chewing it). While these crisps are pretty yummy because they are so subtle, it just made me jones for some authentic homemade grilled ones (DIY yaki musubi is sooo good!) but if you’re tired of Doritos, give these a go.

About the Author:

Kris Kobayashi-Nelson is an avid food adventurist who has tried everything from jellyfish to sea cucumber to chicken gizzards. She loved liver and onions with ketchup as a kid. Now she’s a vegetarian who eats fish.

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