I decided it would be a Japanese/Korean fusion meal. In the afternoon I made onigiri (Japanese rice balls). At Jeff's suggestion, each had a little dab of Korean soybean paste (Korean version of miso) in the center. The sticky rice was cooked with diced carrot, lotus root, and bits of fried tofu. I substitute chicken broth for dashi. The liquid is also seasoned with soy sauce and sake. They are time consuming to assemble, but are worth the effort. Hopefully with practice, mine will get more attractive looking!