Kazesayaka

Rinse the rice until the water runs mostly clear, then soak it briefly for even cooking.

Cook with measured water and kombu if using, then rest covered so the grains finish steaming.

Fluff gently with a wet paddle without crushing the rice.

Serve in small bowls topped with sesame, umeboshi, nori, and scallions.

Add pickled vegetables on the side for contrast.