Event Overview
Let’s enjoy the natural taste of rice with “ORINIGIRI!” Craft it, Squeeze it and Bite it!
In this workshop, we will make onigiri with a fun origami paper called ORINIGIRI. Why not learn more about rice through a fun quiz and tasting?! This ORINIGIRI paper lets us create onigiri easier and more enjoyably!
What kinds of rice can you try in this workshop?
There are more than 300 kinds of Japanese rice in Japan. Every kind has different flavor, texture and sweetness. In this ORINIGIRI workshop, you can use two kinds of rice from Japan into ORINIGIRI. After trying them, you might be able to tell the difference between the two rices. In addition, we are also going to hold some quizzes and about the rice which will be a great opportunity for you to get to know about the ingredients you just ate!
This time, we are collaborating with Toyo Rice which is famous for Kinme Mai, the world’s first health-inspired Japanese-made, rinse-free gourmet rice. We will be tasting two of their most significant brands. They are both high in nutrients but also keep a rich taste, much like white rice.
What is “ORINIGIRI?”
ORINIGIRI is a new type of art (and way of eating!) that combines the fun features of “Origami” and “Onigiri (Rice balls).” It’s easy to make and guests who participate in this workshop can enjoy the great and interesting onigiri experience!
Ingredients:
- Rice
- Seaweed
- Salmon
- Mentaiko (cod roe)
- Kombu (kelp)
- Pork
*You can choose two of the ingredients from this list.
*If you are allergic to a certain ingredient, please let us know! We can substitute it for another ingredient but please inform us beforehand.
We’re looking forward to meeting and having a great time making ORINIGIRI with everyone!
Learn more about ORINIGIRI from our first two workshops:
- ORINIGIRI Workshop 1: A Combination of Origami and Onigiri
- ORINIGIRI Workshop 2: Let’s Enjoy Creating and Cooking ORINIGIRI
Gallery
About the Artist & Collaborators
Tomoo Nitta
Architect, Video Artist
Nitta was born in 1971. He studied at Kyusyu Institute of Design (presently Kyusyu University), Rhode Island School of Design and worked at Shigeru Ban Architects. In February 2014, he established Himawari Design, where he started to design varieties of space on public architecture as far as product design based on the study of using one sheet of paper. He is obsessed with design that connects various cultures and various people based on the simplicity of Japanese beauty. He also sends his message to the world through his conceptual videos. Since he married Aiko Sugiura, a writer and a concept designer in 2016, he's set up Project AICHI with her. Their activity of Himawari Design is constantly growing day by day.
Table For Two
Nonprofit Organization
TABLE FOR TWO USA (TFT), is non-profit organization that addresses the issues of hunger and obesity through a unique "meal-sharing" program.
25 cents from workshop fee will be donated to Table For Two to provide one healthy school meal to a child in low-income communities in the U.S including New York. Thank you for your support!
Toyo Rice Corporation
Rice Corporation
Toyo Rice Cleaning Machine Co., Ltd., was established in 1961 after the invention of the Toyo Grain Cropping Device, the forerunner of Japan’s modern rice mills. The company then generated new models, acquiring the largest market share of Japan’s modern industrial rice mills.
In 1991, the company developed “BG Rinse-Free Rice,” a revolutionary type of rice that can be cooked without pre-rinsing and is environmentally friendly.
The company has used innovative technology to develop top-selling products such as Kinmemai rice and “Wax Cut Rice” while expanding into soil-building technology and seed development. Handling everything from manufacture and sales to cooking guidance, Toyo Rice has become the world’s first comprehensive rice manufacturer.
Toyo Rice is most well known for their best selling BG (Bran Grind) no-rinse rice. The rice kernels of this brand have a coating called bran that is resistant to traditional rinsing. This is removed by technology known as the B.G. (“bran grind”). Consumers usually remove bran from white rice by rinsing kernels before cooking, but no-rinse rice eliminates that need. BG no-rinse rice dominates the Japanese domestic no-rinse rice market by 73%, with increasing production.
