THE FAMOUS FOOD " JAPAN EDITION"
Kon'nichiwa.....
hi there.. onijjang readers!!
today i will share about famous food...
half of people around the world must know about this thing is really easy to eat , even people who hate using chopstick while eat japanese food like my bro will agree to eat this.
yeassss you guess it!!
its onigiri or someone say riceball , you only take with your hand and put in your mouth , not to worry the rice sticky in your hand cause it have wrap called nori , lately this thing have so many filling that will not make you sick of it if you eat this everyday.. someone even make the taste match to the country.. like in my country they have rendang onigiri..
easy to make easy to eat. lets check it out guysss.....
onigiri
O-nigiri (お握り or 御握り; おにぎり), also known as o-musubi (お結び; おむすび), nigirimeshi (握り飯; にぎりめし) or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori (seaweed).
Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative.
Because of the popularity of onigiri in Japan, most convenience stores stock their onigiri with various fillings and flavors.
There are even specialized shops which only sell onigiri to take out. Due to the popularity of this trend in Japan, onigiri has become a popular staple in Japanese restaurants worldwide.
By the way, onigiri is also called depending on the regions. Different way of calling it can be a dialect.
In fact, onigiri is the most common name for rice balls in Japan but around Kanto-Tokaido area, omusubi is more common, although in Tokyo and Kanagawa prefecture, people say onigiri. However, the different names also come from the shape.
Omusubi is squeezed in a mountain shape (triangle) as a symbol of the God in order to receive the power of the God. In this theory, only the one in the triangle shape is omusubi.
However, the word onigiri comes from nigirimeshi. Nigiru (握る) means squeeze. This means onigiri can be in any shape as long as the rice is squeezed in a shape.
The
history of Onigiri
In Murasaki Shikibu's 11th-century diary Murasaki Shikibu Nikki, she
writes of people eating rice balls.At that time, onigiri were called tonjiki and often consumed at outdoor picnic lunches.
Other writings, dating back as far as the seventeenth century, state that many samurai stored rice balls wrapped in bamboo sheath as a quick lunchtime meal during war, but the origins of onigiri are much earlier even than Lady Murasaki.
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 known as 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 balls of rice flavored with salt. Nori did not become widely available until the Genroku era in the mid-Edo period, when the farming of nori and fashioning it into sheets became widespread.
Onigiri was originally a way of taking care of left-over cooked rice and was easy to carry wherever.
In December of 1987, a carbonized
clump of rice was found at the Chanobatake ruins (Ishikawa prefecture), said to
be as old as the Yayoi period.
Back then, it looks like instead of boiling and
moulding the rice, people grilled rice that had been steamed and wrapped it in
bamboo leaves like a “chimaki.”
Onigiri today is said to have come
from the Heian period’s “tonjiki,” a large elliptical shaped rice ball made
from glutinous rice.
The end of
the Kamakura period saw the usage of non-glutinous rice when making onigiri.
Typically, onigiri is wrapped in nori (seaweed), but this did not come about
until the late 16th century.
Nutritious and non-sticky, this type of onigiri
saw the beginning of a relationship between nori and rice.
This is the very first onigiri excavated in Japan and is
thought to be from about 2,000 years ago.
It´s completely carbonised but the
archaeologists have found the finger marks, which came from by squeezing the
rice.
Japanese people have been eating rice for a long time.
It´s possible that the English translation, rice ball comes from this tonjiki because it had a round egg shape.
Tonjiki was served to shimozukae (下仕え) who worked at the court to do small jobs.
It was the time when the cling wrap wasn´t invented at all, so wrapping onigiri with a sheet of seaweed must´ve been a revolution.
Thanks to nori, we can eat onigiri without having the sticky hands.
In Edo era, onigiri was considered as a carrying
food. If you look at Hiroshige Ando´s wood block print,
the famous "Tokaido Gojusan tsugi (東海道五十三次/ 53 Stations of
Tokaido)", you can see the travellers eating onigiri happily..
The Rice
Usually, onigiri is made with boiled white rice, though
it is sometimes made with different varieties of cooked rice, such as:
- o-kowa or kowa-meshi (sekihan): glutinous rice cooked/steamed with vegetables (red beans);
- maze-gohan (lit. "mixed rice"): cooked rice mixed with preferred ingredients
- fried rice.
The Fillings
Umeboshi, okaka, or tsukudani have long been frequently used
as fillings for onigiri. Generally, onigiri made with pre-seasoned rice (see
above) is not filled with ingredients.
Typical fillings are listed below.
- Salt
- Dressed dishes: tuna with mayonnaise, shrimp with mayonnaise, etc.
- Dried fish: roasted and crumbled mackerel (鯖), Japanese horse mackerel (鰺), etc.
- Fried foods: Small sized tempura, cutlet
- Kakuni: dongpo pork
- Dried food: okaka, etc.
- Processed roe: mentaiko, tobiko, caviar, etc.
- Shiokara: squid, shuto, etc.
- Tsukudani: nori, Hypoptychus dybowskii (小女子), Venerupis philippinarum (浅蜊), etc.
- ickled fruit and vegetables: umeboshi, takana, etc.
- Miso: Sometimes mixed with green onion or spread over and roasted
It is quite easy to make an onigiri. You only need cooked rice, salt, and some water.
- Firstly cook some rice. Then let it cool down after it has cooked.
- Apply a pinch of salt evenly on your palms with some water which prevents rice from sticking to your hands when you are making it.
- Take some rice onto your hand and make the rice into a ball shape by gripping it with both hands. If you want some fillings in your onigiri, place the fillings in the center of the rice before gripping hard to make the rice into the ball shape.
- Finally, you can wrap nori seaweed around the outside of the onigiri if you like. That’s it; it’s done!
lately there so many flavor or filling of this onigiri not only that even the shape is diverse not only round, triangle or tube there is so much shaped and they selling a mould for this onigiri like this bellow
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| star shape |
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| cat's shape |
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| cherrys and bears shape |
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| heart shape |
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| pandas shape |
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| penguins shaped |
SOURCE BY
- http://www.japantwo.com/en/life/food/japanese-food/onigiri/history_of_onigiri.php
- http://www.iromegane.com/japan/vocabulary/history-of-onigiri/
- Murata, Yoshihiro; Kuma, Masashi; Adrià, Ferran (2006). Kaiseki: the exquisite cuisine of Kyoto's Kikunoi Restaurant. Kodansha International. p. 162. ISBN 4-7700-3022-3.
- Ikeda, Kikan; Shinji Kishigami; Ken Akiyama (1958). Koten Bungaku Taikei 19: Makura no Sōshi, Murasaki Shikibu Nikki. Tōkyō: Iwanami Shoten. p. 455. ISBN 4-00-060019-2.
- Hasegawa, Masaharu; Yūichirō Imanishi (1989). Shin Koten Bungaku Taikei 24: Tosa Nikki, Kagerō Nikki, Murasaki Shikibu Nikki, Sarashina Nikki. Tōkyō: Iwanami Shoten. p. 266. ISBN 4-00-240024-7.
- A Taste of Japan, Donald Richie, Kodansha, 2001, ISBN 4-7700-1707-3
- http://guidable.co/culture/onigiri-one-of-the-most-popular-japanese-foods-for-centuries/
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