|
Onigiri (お握り) also known as Omusubi (おむすび) is a Japanese (short grain) rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). Traditionally, the onigiri is filled with pickled ume fruit (umeboshi), salted salmon (sake), katsuobushi or any other salty or sour ingredient. If a person pours vinegar on the cooked rice for onigiri, it is transformed into the basis of sushi, a different kind of food. In practice, however, either pickled filling or vinegar 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 flavors. Specialized shops, called Onigiri-ya, offer handmade rice balls for take out. Wikipedia does not have an article with this exact name. ...
Wikipedia does not have an article with this exact name. ...
Species Oryza glaberrima Oryza sativa Rice is two species of grass (Oryza sativa and Oryza glaberrima) native to tropical and subtropical southern & southeastern Asia and in Africa, which together provide more than one fifth of the calories consumed by humans in their global diets[1]. (The term wild rice can...
Seaweed-covered rocks in the UK For the rock musician, see; Seaweed (musician) Seaweeds are any of a large number of marine benthic algae. ...
Nori. ...
Umeboshi Umeboshi (梅干, pickled ume) are a type of Japanese pickle. ...
Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ...
Katsuobushi (鰹節; ã‹ã¤ãŠã¶ã—) (Chinese: 柴éš; chai2 yu2; lit. ...
Front row, left to right: uramaki roll, inarizushi, and nigiri (two kinds). ...
This article or section does not cite its references or sources. ...
History 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.[citation needed] 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.[citation needed] In the Heian period, rice was also made into small rectangular shapes so that they could be piled onto a plate and easily eaten.[citation needed] (16th century - 17th century - 18th century - more centuries) As a means of recording the passage of time, the 17th century was that century which lasted from 1601-1700. ...
Japanese samurai in armour, 1860s. ...
Chopsticks, a pair of small even-length tapered sticks, are the traditional eating utensils of East Asia (China, Japan, Korea, and Vietnam, the four chopstick countries) as well as Thailand, where they are now restricted to just soup and noodles since the introduction of Western utensils by King Rama V...
The Nara period ) of the history of Japan covers the years from about AD 710 to 784. ...
The following text needs to be harmonized with text in the article History of Japan#Heian Period. ...
From the Kamakura period to the early Edo period, onigiri was used as a quick meal.[citation needed] 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 became widely available until the Meiji period when farming of nori and making them into a sheet became widespread.[citation needed] The Kamakura period (Japanese: 鎌倉時代, Kamakura-jidai; 1185–1333) is a period of Japanese history that marks the governance of the Kamakura Shogunate; officially established in 1192 by the first Kamakura shogun Minamoto no Yoritomo. ...
The following text needs to be harmonized with text in the article History of Japan#Edo Period. ...
The Meiji period ) denotes the 45-year reign of Emperor Meiji, running from 8 September 1868 (in the Gregorian calendar, 23 October 1868) to 30 July 1912. ...
It was believed that onigiri could not be produced with a machine as the human rolling technique was considered too difficult to replicate. In the 1980s, a machine that made triangular onigiri was built.[citation needed] 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 a period of 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. At the time of consumption, 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. The 1980s refers to the years of 1980 to 1989. ...
Common Fillings |
Feeds |
Contact