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Two kinds of rice flours are used here. Jyoshinko is made from regular Japanese rice and Shirotomako from sweet or glutinous rice flour, mixed with a ...ittle corn starch or potato starch. The combination apparently makes a dumpling that is chewy and bouncy but not too sticky. Sounds good.I was writing about Rob being here when I heard someone coming downstairs. It was Dad. I said "good morning," finished my email and logged out. He was starting coffee."Want anything?" he asked."Cereal and milk,". Mentally I thanked my dad for the fifty."What would you like?" I asked, as she unlatched herself from my arm to look at the menu board."Pan-seared tuna, chips?" she asked."Sounds good," I said. So, a cheat meal but not too crazy. "Two seared tuna steaks and one large chips, thanks," I ordered from the guy waiting expectantly behind the counter."And a medium mayonnaise," added Nao, placing two bottles of water in front of me. I looked at her."Mayonnaise?" Japanese mayonnaise," she said. More

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