May 27, 2009
粽子
It's Summer Festival 端午節 time again. Which means it's time for the bamboo-leaf-wrapped rice dumplings 粽子. Just about every family with an obasan at home will be making them. Restaurants and hotels offer their own versions, ranging from just-like-grandma home-style to ultra-luxe franken-wraps filled with randomly expensive stuff like foie-gras, abalone, or shark-fin. Even 7-11 offers a wide variety sourced from famous makers for mail-order, including Starbucks mochi-style dessert ones.
We get them from all over, in exchange with family and friends, as gifts from customers and clients. But after trying them all, the ones mom and grandma make are still the best. Good thing, too, since we'll be eating them well into summer. Thankfully they freeze well.
