rescuelife wrote:
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I_heart_JC wrote:
I thought the balls were tasty, but excess plastic packaging - in this era of The Great Pacific Garbage Patch - is a real peeve of mine, so I probably won't be back.

I get that having plastic wrap inside and outside of the ball keeps the seaweed crispy, but the planet has bigger problems than soggy rice balls.

yeah, I'm *that* guy.

I assume you also don't drive a car that runs on fuel, use electricity which hurts the environment (unless it's solar), eat meat (factory farming cows is horrible for the planet), etc etc etc...

Seagull wrote:
Quote:

I_heart_JC wrote:
I thought the balls were tasty, but excess plastic packaging - in this era of The Great Pacific Garbage Patch - is a real peeve of mine, so I probably won't be back.

I get that having plastic wrap inside and outside of the ball keeps the seaweed crispy, but the planet has bigger problems than soggy rice balls.

yeah, I'm *that* guy.

if you're "that guy" you shouldn't dine at any culinary establishment. That small amount of plastic is nothing compared to what most places use for take out boxes.

I_heart_JC wrote:
I thought the balls were tasty, but excess plastic packaging - in this era of The Great Pacific Garbage Patch - is a real peeve of mine, so I probably won't be back.

I get that having plastic wrap inside and outside of the ball keeps the seaweed crispy, but the planet has bigger problems than soggy rice balls.

yeah, I'm *that* guy.

maybeMoving wrote:
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On_The_3rd wrote:
Any of you pro's have any tips? I feel like I'm asking for advice on how to boil water...

My only advice would be that when you're pulling apart the bottom corners of the plastic (steps 2 and 3 on their packaging) do it quickly and decisively, both corners at the same time. If you try to slowly wiggle the corners outward you'll inevitably pull the rice ball with it.

On_The_3rd wrote:
Any of you pro's have any tips? I feel like I'm asking for advice on how to boil water...

monty wrote:
I tried the Indian and the miso beef yesterday for the first time.
The Indian was actually the better of the two in my opinion though I enjoyed both. My problem is with the seaweed. Never been a huge fan of it and these in particular(I assume rice balls in general) do have a pungent smell. The consistency of the seaweed didn't fit well with the rice/filling. I will definitely go back but will need to warm up to the seaweed.

The place itself is nice and cozy. Staff looks friendly. Hoping them all the best with their endeavour

Atsushi wrote:
Has anyone wondered what Koro Koro means? I didn't ask the owner, so they may have a different meaning in mind though. But here is what I know:

Koro Koro is onomatopoeia in Japanese language that describes small object, like a rice ball tumbling/rolling down on a slope. So I'm sure Koro Koro refers to rice balls.

Atsushi wrote: My wife and I went to Koro Koro last night, and it was very good. Background cultural info for people who may not be familiar with Japanese culture (I?m Japanese): Rice ball is called Onigiri or Omusubi in Japan. It has been the most classic lunch people in Japan bring to picnic and outing since the ancient time: http://en.wikipedia.org/wiki/Onigiri Rice balls this restaurant serves are similar to what you can buy at convenience stores in Japan with a special plastic wrap to keep the seaweed dry and crisp, except: They make them fresh (on the spot) manually one by one. (Rice balls you can buy at a convenience store are made by machines in a food factory and probably several hours old by the time they get to the stores.) I thought that because they make their rice balls on the spot and serve them right away, plastic wrap is not necessary (indeed some customers were having a hard time unwrapping it correctly). I believe that for those orders to stay, serving them without a wrap on a plate would be more authentic and intimate. And for those orders to go, plastic wrap should be an option as some people prefer seaweed to be crisp and others prefer wet (moist). What?s embedded in a rice ball (content) is what gives individual rice ball unique flavor. Traditionally, only a few kinds of content were used in Japan, like pickled plum or salted salmon. But in the last 30 years, many new contents have been invented and have become popular. Most of the contents that they serve appear to be their original and definitely with western twists (They even had one with Indian twist and Cuban twist; next time I shall try those!). I tried those rice balls with western twists, and they were really good. (I was reminded of Ramen noodles served at Union Republic. Their ramen is definitely with western twist. They may not be strictly traditional, but there is nothing wrong with that, in my opinion. There are many kinds of food Japan has imported from the west and has given them her own twist, so I have no objections with Americans giving their own twists to Japanese food. Some of these ideas are really unique, and native Japanese would never have been able to come up with. I enjoy American twists on Japanese food in general.) I also tried their miso-soup and Japanese potato salad. Both were very good. Like rice balls, what you put in a soup makes miso-soup unique, in addition to type of miso (fermented beat paste) and stock (or called Dashi). They put eggplant and seaweed in theirs, which they said that it?s from Okinawa. I?ve never been there, so I can?t specifically comment on that, but I thought that eggplant worked well and the soup tasted like authentically home-cooked. Of course, it wasn?t quite as good as what my mother makes, but I?ll give it an A minus. (Every Japanese person thinks their mother makes the best miso-soup , so A minus is pretty darn good;) I tasted soy sauce in the Japanese potato salad, which was great. My mother normally doesn?t put soy sauce in her potato salad, but some of us, myself included, pour small amount of soy sauce on it upon being served. When I make potato salad, I sometimes put some wasabi sauce in it, and it would be great if they add that to the menu. Last night air conditioner wasn?t working, so it was really hot, but that?s a really minor point. I?m sure they will address that sooner or later. I remember hearing that they can accept cash only at this time but that they will be able to accept credit card soon. We?ve been looking forward to opening of this place for a few months, and overall, my wife and I were very satisfied, and we are looking forward to going there again and try other things on the menu.

JCMan8 wrote:
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nemobeatz wrote:
Stopped by and had the miso beef ball, the spicy salmon ball, and the Japanese potato salad. The beef ball was decent, but the salmon ball and the potato salad were out of this world. Also, for 3.25 a rice ball, you can't beat those prices. I'll definitely be back.

How big are the balls?