Onigiri

Country: Japanese Category: Food By: Kiki
Onigiri
Onigiri, also known as Omusubi, is a snack of Japanese rice formed into triangle or oval shapes and wrapped in nori (edible seaweed). Traditionally, the onigiri is filled with pickled ume fruit (umeboshi), salted salmon, katsuobushi, or any other salty or sour ingredient. In practice, pickled filling is used for preservation of the rice. Since the onigiri is one of the most famed and popular snacks in Japan, most convenience stores in Japan stock onigiri in many popular fillings and tastes. Specialized shops, called Onigiri-ya, offer handmade rice balls for take out.

Writings dating back as far as the 17th century tell us that many samurai stored rice balls wrapped in bamboo leaves as a quick lunchtime meal at war, but the origins of onigiri are much earlier. Before the use of chopsticks became widespread in the Nara period, rice was often rolled into a small ball so that it could be easily picked up. In the Heian period, rice was also made into small rectangular shapes called tonjiki so that they could be piled onto a plate and easily eaten.

From the Kamakura period to the early Edo period, onigiri was used as a quick meal. This made sense as cooks simply had to think about making enough onigiri and did not have to concern themselves with serving. These onigiri were simply a ball of rice flavored with salt. Nori did not become widely available until the Genroku era during the mid-Edo period, when the farming of nori and fashioning it into sheets became widespread.

It was believed that onigiri could not be produced with a machine as the hand rolling technique was considered too difficult to replicate. In the 1980s, a machine that made triangular onigiri was built. This was initially met with skepticism because rather than having the filling traditionally rolled inside, the flavoring was simply put into a hole in onigiri and this shortcut was hidden by the nori. Since the onigiri made by this machine came with nori already applied to the rice ball, over time the nori became unpleasantly moist and sticky, clinging to the rice. A packaging improvement allowed the nori to be stored separately from the rice. Before eating, the diner could open the packet of nori and wrap the onigiri. The machines' limitation that an ingredient was filled into a hole instead of rolled together with the rice actually made new flavors of onigiri easier to produce as this cooking process did not require changes from ingredient to ingredient.

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Post Below: Onigiri

Page Posts: 6


Le2rI3Ro

lnsNUy32


I might be beiantg a dead horse, but thank you for posting this!
December 05, 2016
18:47:57

soEKbUHgnk

26TIMbKjEjOt


I cannot tell a lie, that really hedelp.
December 05, 2016
18:24:31

f4NpbfnIPFBj

XoECFdNVR


Kristy: Thank you! @The Little Teochew: yep. it's sweet savory munfifs. ;-) The nori sheet are for the sushi, they are not salty like those snack nori. @Cookin'Canuck: Thank you, I am glad that you find it good. @citronetvanille: It's like normal munfifs, only with hints of nori.
November 05, 2014
10:08:46

uVSiEjrDkx

eR9YIMFtWCZJ


Usually, just white rice with a little salt is used when there is a filinlg. Wet your hands, dip your fingers in some salt and rub this around the palm of your hands. Now, take a handful of rice and make an indentation in the middle and then add the filinlg. Now form a mountain shape with each hand and mold the rice into a lightly packed triangle. Finally cover with a strip of nori with the smooth/shiny side out and serve
November 05, 2014
04:02:32

Pat

Vancouver, Canada


Hi, Can anyone tell me what is the name of the manufacturer that builds the packaging machine that wraps the triangle shaped onigiri in a production plant? Also the machine that makes the onigiri itself. Thanks.
May 23, 2010
02:41:30

Pat

Vancouver, Canada


May 23, 2010
02:33:06
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