I’ve written a post on meal to go and mentioned about onigiri there so this is just a rehash of the previous post(s) for the benefit of current readers. ^^
Onigiri is rice ball. In Malay we’d call it “Nasi Kepal”. How did I learn about the word “Nasi Kepal”? By watching a Malay-dubbed Japanese drama called “Oshin” when I was in primary school. I bet most Malaysians old enough to enjoy long-winded drama series watched Oshin when it was shown on Malaysian TV way back in the 1980s. Whole families would sit around their TVs to watch the episodes together. After Oshin, we were equally transfixed to a Philippine’s serial called “Angelito”. A decade later, it would be Korean drama “Winter Sonata” that got the attention of Malaysian viewers. But I digress. Heh heh
Onigiri is cooked rice (wouldn’t want to eat uncooked rice, would we? But I did.) formed into either a triangular or round shape, wrapped in seaweed and eaten with the hands. Onigiri is documented to be in the diet in ancient times and that they had already been enjoyed by the Japanese people since the middle of the Yayoi era (10th century B.C.- 3rd century A.D.). Eating laver (seaweed) became popular in the 17th century and with that, the beginnings of the onigiri we know today.
Onigiri can be found in all convenience stores and onigiri with special delicious fillings are sold at department stores or specialty shops.
Raimie particularly loves this fried shrimp onigiri. He didn't look happy in this photo simply because he wasn't ready for Mommy's camera yet. ^^
RM2.50 per piece onigiri can be bought at AEON here. Or if you want to try the Korean version; try the trimbap (triangular kimbap). The ones sold at the same AEON in Mid Valley look very, very triangle. Very sharp angles. hihihi
There are many different types of fillings to choose from, ranging from simply pickled Japanese plums to grilled salmon, cod roe, and katsuo-bushi (dried bonito) with soy sauce are the most popular fillings but, recently, new western-influenced fillings such as "tuna and mayonnaise" have become popular. How about Spam-filled onigiri (or known otherwise as Spam musubi)?
Other types of onigiri can be made of rice mixed with pickles, such as takana or yukari instead of plain rice, or made with local specialties such as "onigiri grilled with butter" in Hokkaido and "tenmusu" (shrimp tempura wrapped in rice) in Aichi Prefecture.
Raimie’s Mommy version of onigiri? The fast and almost instant version : Mix rice with furikake or sprinkle it later after you’ve shaped your rice balls. For the filling: cook some canned sardines, mix with mayonnaise (think sardines sandwich) and plonk the filling in the middle of your rice ball. Hold the ball in your palm (this sounds naughty) to shape it or use a mould for the shape. I have a variety of moulds in different shapes & sizes. ^^
Pull out a nori (laver/dried seaweed) and eat it with the rice balls.
Raimie’s Mommy made this for the two boys to eat while waiting for Mommy to finish her night race. ^^ It’s great picnic food.
Onigiri is rice ball. In Malay we’d call it “Nasi Kepal”. How did I learn about the word “Nasi Kepal”? By watching a Malay-dubbed Japanese drama called “Oshin” when I was in primary school. I bet most Malaysians old enough to enjoy long-winded drama series watched Oshin when it was shown on Malaysian TV way back in the 1980s. Whole families would sit around their TVs to watch the episodes together. After Oshin, we were equally transfixed to a Philippine’s serial called “Angelito”. A decade later, it would be Korean drama “Winter Sonata” that got the attention of Malaysian viewers. But I digress. Heh heh
Onigiri is cooked rice (wouldn’t want to eat uncooked rice, would we? But I did.) formed into either a triangular or round shape, wrapped in seaweed and eaten with the hands. Onigiri is documented to be in the diet in ancient times and that they had already been enjoyed by the Japanese people since the middle of the Yayoi era (10th century B.C.- 3rd century A.D.). Eating laver (seaweed) became popular in the 17th century and with that, the beginnings of the onigiri we know today.
RM2.50 per piece onigiri can be bought at AEON here. Or if you want to try the Korean version; try the trimbap (triangular kimbap). The ones sold at the same AEON in Mid Valley look very, very triangle. Very sharp angles. hihihi
There are many different types of fillings to choose from, ranging from simply pickled Japanese plums to grilled salmon, cod roe, and katsuo-bushi (dried bonito) with soy sauce are the most popular fillings but, recently, new western-influenced fillings such as "tuna and mayonnaise" have become popular. How about Spam-filled onigiri (or known otherwise as Spam musubi)?
Raimie’s Mommy version of onigiri? The fast and almost instant version : Mix rice with furikake or sprinkle it later after you’ve shaped your rice balls. For the filling: cook some canned sardines, mix with mayonnaise (think sardines sandwich) and plonk the filling in the middle of your rice ball. Hold the ball in your palm (this sounds naughty) to shape it or use a mould for the shape. I have a variety of moulds in different shapes & sizes. ^^
Pull out a nori (laver/dried seaweed) and eat it with the rice balls.
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