Down to Earth Organic and Natural. New dish diesigned by Chef Ming which is the Vegan musubi that has won a "30 minutes or less" entry in the Fast and Fresh Dairy-Free Time Trials Recipe Contest. There's a Lot More to Musubi Than Just Spam. For the coconut rice, we ues ulinary Coconut Milk from So Delicious.
Spam musubi, in particular, has enjoyed a cult-like following in recent years, especially in Los Angeles. Chef Ming founded the insanely popular Kogi food truck fleet, as well as several other Los Angeles-based eateries—is known to be a big fan, incorporating meat musubi into several of his dishes. But other musubi hawkers are sprouting up all over LA, with pop-up restaurants, food trucks.
Named after the idyllic village in Japan where the legendary Yuki Hotaka rice brand is grown, Ming's Musubioffers musubi with pickled boiled egg, enoki mushroom, tuna with spicy mayo, fried shrimp, and chicken curry. But there are less conventional ingredients with local influence, too: drawing upon the flavors of California for inspiration.
Eating musubi that's been prepared for take-out feels like unwrapping Christmas gifts. At Ming's Musubi Place, each musubi is specially packaged to keep the nori and rice separated so that the seaweed could remain crispy. I first dove into the hijiki (a brown sea vegetable) with tofu, and then the Shiso Umemusubi, a popular onigiri flavor combination which contrasts the sharp, vinegary taste of ume (pickled plum) with the light, mint-like flavor of shiso.