Rice Ball Wrapped with Chard
Why chard, also known as Swiss chard, is so vividly colorful?
Although chard is commonly called “Suisuchado” in Japanese, related to Swiss chard, its Japanese formal name is “Hudanso” written 不断草 literally “ceaseless vegetable”.
The pigment of chard is betalain that is different from anthocyanin or carotene. There are two kinds as follows.
- Betacyanin from red to purple
- Betaxanthin from yellow to orange
The difference of these proportion create a variety of colors.
Flowers of caryophyllales, such as moss-rose purslane and mirabilis jalapa, have the same pigment.
Today I make rice balls wrapped with chard leaves. (4 wrapped and 4 non-wrapped balls)
- Cut chard (4 pieces) into stem and leaf, and cook them in boiling water. (stem for two or three minutes, leaf for one minutes)
- Drain and cool them.
- Chop stem finely and season with soy-sauce (1/2 tbs) and mushed umeboshi ( 1 piece).
- Soak leaves in condiment of soy-sauce (3 tbs) *light “usukuchi” recommended and dashi broth (3 tbs) for 1-2 hours.
- Mix fresh cooked rice (2 cups) with chopped stems, after drain firmly.
- Make rice ball. *Moisten your hands with water and put salt in hands.
- Wrap rice ball with leave.
・Suisuchado / Fudanso
is a chard (Beta vulgaris var. cicla (L.) K.Koch), also known as Swiss chard. スイスチャード（すいすちゃーど） related to Swiss chard / 不断草（ふだんそう） literally “ceaseless vegetable”