Onigiri – Japanese rice balls have been chosen as the dish of the year. This traditional Japanese dish, familiar to the Japanese people, has gradually become popular worldwide due to its convenience and delicious taste.
Onigiri: Delicious and convenient
Onigiri is a traditional dish dating back to the Heian period in Japan. It was often used for picnics and travel and was even used as military rations in the 16th century. Initially wrapped in dried bamboo leaves, onigiri later adopted the iconic nori seaweed wrapping.
Today, Japanese rice balls is shaped into triangles or ovals and filled with a variety of ingredients like pickled plums, salted tuna, or more modern options such as tuna mayonnaise, grilled salmon, and curry. This versatility, coupled with its portability and nutritional value, has made onigiri a staple in Japanese cuisine. Whether hot or cold, onigiri is a satisfying and convenient meal. It’s so popular that you can find a wide range of onigiri fillings in convenience stores, train stations, and department stores across Japan.
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History and Origin
The history of Japan’s beloved onigiri rice balls can be traced back to the Yayoi period, over 2,000 years ago (from 200 BC to 250 AD). During this time, people began shaping slightly sticky rice into round balls. The name “onigiri” first appeared during the Nara period (710-794). From then on, the Japanese started bringing onigiri with them on their outings.
By the Kamakura period (1185-1333), Japanese samurai would take onigiri into battle. However, for centuries, seaweed was not used to wrap the rice balls.
It wasn’t until the Edo period (1603-1868) that people began using dried seaweed to wrap Japanese rice balls and started creating bento boxes with onigiri as a main component. Japanese rice balls comes in various shapes, with triangles and circles being the most common. The best Japanese rice balls is made by hand, but the Japanese don’t like it when it’s squeezed too tightly.
In the late 19th century, train stations across Japan started selling bento with two onigiri as the main ingredient. In 1899, the Japanese Ministry of Education officially introduced onigiri into school lunches. Even today, onigiri remains a popular lunch choice in Japanese schools. Over time, despite the emergence of many other delicious dishes, onigiri has become an indispensable part of Japanese life.
Appealing with a wide variety
Shiomusubi The simplest type of Japanese rice balls is “Shiomusubi” – which is simply rice formed with salt. As for the fillings, typical Japanese options include pickled plum (Umeboshi), salmon (Sake), or Okaka (another name for Katsuobushi flakes). Japanese rice balls can have various shapes, from round to cylindrical.
In short, there are no strict rules when making onigiri. You can add any favorite food to the rice, such as fried chicken (Karaage) or flying fish roe (Tobikko), and shape the rice ball however you like. The appeal of this dish comes from the fact that the rice and toppings are combined into one piece, making it easy for even children to enjoy, and busy people can prepare a meal quickly.
Ten-musu A Nagoya specialty with a filling of a deep-fried shrimp wrapped in seaweed shaped like a kimono. The name “Ten-musu” is an abbreviation of “Tempura-omusubi”.
Sake A piece of grilled salmon with a little salt enhances the delicious flavor of the rice. This is a dish that no Japanese person can resist because of its beautiful golden appearance.
Tuna-mayo The filling consists of tuna and mayonnaise. Although it is a completely new flavor, originating from convenience stores, Tuna-mayo is just as popular as Sake.
Yaki-onigiri This type of Japanese rice balls has a layer of Japanese soy sauce – shoyu on the outside. After a quick grilling, the aroma of shoyu gently spreads, making you want to devour it.
Ume Plums pickled with salt and perilla leaves, which have antibacterial properties, have been a key ingredient in bento boxes since ancient times. Similar to umeboshi, this is a very sour type of tsukemono.
Recipe
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To create an Japanese rice balls, you’ll need a few simple ingredients. Begin by preparing a batch of cooked rice; for optimal texture, it’s best served slightly warm. Don’t forget the essential nori seaweed, which will wrap your creation. The heart of your onigiri lies in the filling; feel free to experiment with your favorite flavors.
Once you have your ingredients ready, dampen your hands and sprinkle them lightly with salt to prevent the rice from sticking. Scoop a handful of warm rice, roughly the size of your palm. Gently create a well in the center of the rice and place your chosen filling inside. With both hands, carefully mold the rice and filling into your desired shape, whether it’s a classic triangle or a creative design. Finally, wrap the Japanese rice balls tightly in a sheet of nori seaweed and garnish with sesame seeds for an extra touch of flavor and texture.
With the above information, you’ve surely gained a comprehensive overview of this traditional and incredibly convenient Japanese dish. Why not give it a try and enjoy it with your loved ones!
