Very good served cool, in a packed lunch, for example.

Seasoning liquid: 1 tablespoon soy sauce, 2 tablespoons fermented seasoning, 2 tablespoons sake, 1/2 bag Vegetas soup mix (with the powder removed from the bag), 1 teaspoon garlic powder, 1 teaspoon grated ginger, a little pepper

Wash the glutinous and non-glutinous genmai rice together in water and leave to soak overnight.

2) Cut the Vegetas ham, bamboo shoots and carrot into 1 cm cubes, chop up finely the reconstituted sliced shiitake mushrooms.

3) Heat some sesame seed oil in a saucepan, lightly fry 2), then add the seasoning liquid and continue to heat until the moisture evaporates away.

4) Shake the water from the rice in 1), place the rice in a pressure cooker with the ingredients from 3), add the walnuts, and then pour on the water remaining from the reconstituted shiitake (which should be 400 cc, but add water if insufficient), lightly mix everything together and then boil to cook the rice.

(Although this will vary for different pressure cookers, basically heat strongly till the pressure builds up and then medium to low heat for about 20 minutes.)

I was very happy to see that it can be cooked easily in a pressure cooker.