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Recipe courtesy of JA ZENNOH



Serves: 4




  • 600g cooked JA Rice, separated equally into 8 portions
  • Desired amount of salt
  • 400g Japanese littleneck (clams), retain the shell, remove the sand and wash the shells by rubbing them together
  • 100g cabbage, cut into bite sizes
  • ½ tbsp olive oil and
  • ½ tbsp butter
  • ½ cup white wine



  • 3 cups water
  • 1 tsp consommé powder
  • 1 piece bay leaf
  • Pinch of salt
  • Pinch of pepper
  • Some Italian parsley, chopped



  1. Put salt on wet hand and take a handful of rice. With your hands, form a triangular shape to make onigiri (rice ball).

  2. Heat olive oil and butter in a frying pan and fry the onigiri until both sides become brown.

  3. Add the Japanese littleneck and white wine, then braise for about 2 minutes.

  4. Serve the onigiri in a soup plate and pour over the soup prepared in Step 4. Sprinkle Italian parsley.


NB: Japanese littleneck already contains salt, so adjust the addition of salt accordingly.