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Shape your onigiri into the standard triangular form, or whatever fun image strikes your fancy. Wrap it with nori (dried seaweed). You can use one big strip of nori or several bite-size pieces.
Onigiri. Gohan or meshi: plainly cooked white rice. It is such a staple that the terms gohan and meshi are also used to refer to meals in general, such as Asa gohan/meshi (朝御飯, 朝飯, breakfast), Hiru gohan/meshi (昼御飯, 昼飯, lunch), and Ban gohan/meshi (晩御飯, 晩飯, dinner).
Onigiri is “fast food, slow food and soul food,” says Yusuke Nakamura, who heads the Onigiri Society, a trade group in Tokyo. Fast because you can find it even at convenience stores.
Yaki-onigiri, grilled until sides are brown. Yaki-onigiri (焼きおにぎり "grilled onigiri") are first shaped by compacting white rice, then grilling it until brown, then coating with soy sauce or miso, and finally broiling it. Yaki-onigiri is also sold commercially as frozen food. Miso-onigiri (味噌おにぎり) is mainly in eastern Japan.
The ingredients used for making okowa rice balls include glutinous rice (short-grain), sesame oil, dashi, soy sauce, mirin, salt, ginger, chopped mushrooms and carrots, sweet potato, chestnuts, spring onions, cooked fish, and a sheet of nori. [7]
If I didn’t like onigiri in the first place, I’d probably quit the shop right away.” Onigiri Asakusa Yadoroku ; 3-9-10 Asakusa, Taito-ku, Tokyo, 111-0032, Japan For more CNN news and ...