White rice is a common ingredient to most everyone, but perhaps the ‘red’ nor ‘black’ rice may not be of such.
The ‘red and black’ rice look similar to the ‘brown rice’ but with the red rice it’s quite red and both produced only in small quantities. It’s mostly for personal (rice farms) or local community consumption.
Both these rice added and cooked with white rice makes it a healthy and nutritious rich rice, and above all it’s delicious!
A simple ‘onigiri’ (rice ball) which is one of our Japanese basic standard food. Onigiri is traditionally filled with ume (umeboshi)(sour pickled plum), salted salmon, katsuobushi (dried fermented tuna), kombu(pickled seaweed) or tarako (salted fish roe) but pure ‘salted onigiri’ is for pure rice lovers, to actually taste the subtle difference of rice which every brand has it’s own uniqueness.