1. Cook the rice and mixed grains rice together in a rice cooker. Cut the shiso leaves into quarters.
2. Lightly blanch the cabbage leaves, trim the thick stems, and cut each leaf into 1/6 to 1/8 sections.
3. Form the cooked rice into small balls. Top each with a piece of shiso and a small amount of Roasted Garlic Miso Paste, then wrap with the cabbage to serve.

Tip: You can also enjoy it with stir-fried beef.