Iwakuni City, Japan
This is a classic picnic or school outing favourite; simple and delicious, quick and easy. It can be flavoured with different varieties of furikake (spices) or kept simple by just using salt. The key to making the dish is to be able to mould the rice into perfect pyramid shapes- definately something that needs a little bit of practice! The dish is finished off with a strip of seaweed, which acts as both a place to hold the riceball as well as a pretty decoration.
These onigiri are a reminder of Miho's mum's cooking, especially during special school events when the parents had to prepare food for the children, or during Samurai Day; a few pieces of onigiri would be carefully placed on a piece of bamboo leaf and tied at the top- the first type of lunchbox.
All in all, a very tasty and 'cute' looking dish!
Another popular filling for the onigiri; definately an aquired taste!
No comments:
Post a Comment