1. Roast the walnuts in a cast iron skillet.

2. Place the barley miso in a small pot with a little water and simmer for several minutes.

3. Place the walnuts and the cooked miso in a suribachi and grind into a thick paste.

To cover ohagi with the topping:

• Spread 1-2 Tbsp of the topping on a plastic saran wrap, place the ohagi rice ball on top, firmly cover it with the wrap. Unwrap it. The ball should be comletely covered with the topping and the wrap should be almost clear.

• Repeat for the rest of the balls.

• Serve.