Onigiri is a term for foods made from rice cooked, flavoured, given the stuffing is then formed by hand into a triangular shape, cylindrical or spherical. There is also a call omusubi or nigiri-han. But apparently each region has a different name for this food; like nigirimama [Aomori] and onin’ko [Tochigi]. In Indonesia onigiri rice is often referred to as a clod. Since ancient times until now we could easily find onigiri as a main meal in the stock that brought the people. In fact, today we can also find onigiri sold in supermarkets or convenience stores. Onigiri does have some advantages, in addition to practical, onigiri is also more durable than ordinary rice.
Variations Onigiri
Onigiri various forms, among others; sankaku-kei (equilateral triangles), tawara-kei (cylindrical), maru-kei (Somewhat flattened round shape), Kyuu-kei (spherical, also called temari-gata) , shikaku-kei (rectangular), similar oshizushi.
Onigiri rice used for various kinds, ranging from white rice, rice mixed with beans, barley, mushrooms and vegetables. Stuffing for onigiri also varied:
· Fish, fisheries, such as: katsuobushi, salmon, tuna, tarako / mentaiko, Ikura.
· Sauce mayonnaise
· Fried: croquet, hamkatsu, menchikatsu.
· Pickles: umeboshi, Pickled cucumbers, wasabi pickles, kimchi.
· Dishes are grilled, stir, vegetables, etc. tsukudani.
After that onigiri were given the final touch with a layer of nori, dried konbu, pickled cherry leaf, a thin omelette, thin slices of meat etc. Read more
