Onigiri

Onigiri (御握り), or omusubi (御結び) or rice ball, usually have triangular shape and often wrapped in nori (seaweed).

In Murasaki Shikibu Nikki (Murasaki Shikibu’s Diary). She wrote about people who eating rice balls called tojiki and consumed as lunch in picnic time. Other writings said that many samurai sotred rice balls in wrapped bamboo as meal during war. In 1987, found carbonate rice from Yayoi period. In Ishikawa Prefecture and found human-finger-pressed in that rice. Not only in Ishikawa, this also found in Kanagawa Prefecture.

Onigiri filled with umeboshi, katsuoboshi, salted salmon, etc. But nowadays, onigiri filled with various fillings and flavors, such as meat, tsukudani, nozawana, miso as seasoning).

To make onigiri, better provide Japonica rice, that is when cooked, it will be sticky, and easier to formed into onigiri. Before making onigiri, first, wash your hands to make rice not sticky in your hands. Spread salt in your hand and formed the rice into onigiri. Make a hole in the center, filled with fillings you want, and close the hole with rice.

This onigiri can eat directly after made, but for variation, there is baked onigiri, which is the onigiri smeared with miso or salty soya.

In Japan, onigiri is a simple lunch for picnic. Rice in bento often onigiri-formed. Even nowadays onigiri also served in stores, but it also can be made in home.