Savory Chimaki (Bamboo-wrapped Rice Balls)
On a recent visit home, my mom showed me how to make this dish which is a special favorite of mine. Unlike the traditional dessert-style chimaki served on Boy’s Day in Japan, this one is a meal in itself, more savory than sweet and chock full of tasty veggies, meat, and rice.
These rice bundles are wrapped in a fragrant bamboo leaf then steamed, perfect for picnics since they come with their own “plate” (the leaf) and hold their shape well when unwrapped and taste quite good at room temperature. My mom packed up a few for our drive home and we happily ate them watching the surf and seagulls along the coast.
Like tamales, they can be steamed and then frozen for another day. Then, when you’re ready to eat one, just pop it in the microwave for a minute and lunch is served!
Chimaki are actually very easy to make though a bit time consuming. You may encounter slight difficulties folding the bamboo leaves on your initial tries but don’t give up. The trick is to get your mom to do them — no, wait…the trick is to remember you’re not making anything elaborate, just a simple triangle. And we’ve got step-by-step photos showing you the correct way to fold these guys. So no origami credentials are required 
How To Make Savory Chimaki
Step 1: The Recipe
Step 2: Folding the Leaves
Step 3: Steaming & Serving
