Onigiri: Japan's Soul Food! How to Open Convenience Store Onigiri and Its History as Samurai's Portable Food
Onigiri (or "Omusubi") is the ultimate fast food that can be said to be the heart of the Japanese people. It is a simple dish made by stuffing ingredients into fluffy cooked rice and wrapping it in nori (seaweed), but its history and ingenuity are immeasurable.
On this page, we will thoroughly guide you from the appeal of onigiri to "how to open a convenience store onigiri," which travelers are often confused by at least once.
1. Eating Onigiri in Japan: Guide by Budget and Style
There are various ways to enjoy onigiri, from those you can easily buy anywhere to those you taste freshly formed at specialty shops.
Style
Budget Estimate
Features and Experience
Recommended Scenes of Use
Convenience Store
$
There is an abundant variety, and they are in special film that keeps the nori crispy until right before eating.
While traveling, or when you want to easily finish breakfast or a light meal
Supermarket
$
They are in the bento (lunch box) corner, and many are the "moist type" where the nori is wrapped around the rice from the beginning.
For meals at the hotel, or as a companion for a picnic
Onigiri Specialty Shop (Onigiri-ya)
$$
It is a warm "feast" with lots of ingredients, gently formed by a craftsman after receiving an order.
When you want to taste the best rice and ingredients unique to a specialty shop
Izakaya (Yaki Onigiri)
$$$
"Yaki Onigiri", which is an onigiri coated with soy sauce or miso and grilled fragrantly, is a staple.
For the "shime" (finishing dish) of a dinner after drinking alcohol
2. The First Trial for Visitors to Japan! "How to Open" Convenience Store Onigiri and Staple Ingredients
Many onigiri sold at Japanese convenience stores have the rice and nori separated by film to maintain the crispiness of the nori. Opening them in the order of "1, 2, 3" written on the package is the key to success.
Step 1: Pinch the red tape (No. 1) in the middle, and pull it straight down to cut it so that it goes all the way around the onigiri. Step 2: Gently pull out the right side film (No. 2) sideways. Step 3: When you pull out the left side film (No. 3) in the same way, the nori naturally wraps around the rice!
[Staple Ingredients (Neta) You Should Know]
Sake / Salmon: Number one in popularity. The moderate saltiness enhances the sweetness of the rice. Tuna Mayo: Tuna mixed with mayonnaise. It is very popular among foreign travelers and children. Umeboshi: Salted plum fruit. Characterized by a strong acidity, it is a traditional Japanese taste that has also played a role as preserved food. Kombu: Seaweed boiled down sweet and salty. It is fully packed with Umami.
3. History of Onigiri: Roots as a Samurai's Portable Food
There was a long Japanese history before the onigiri in its current form became widespread.
Japan's Oldest Onigiri: Surprisingly, a carbonized "onigiri fossil" has been discovered from ruins dating back to BC (Yayoi period). It seems Japanese people have been hardening rice and carrying it since ancient times. Samurai's Portable Food "Tonjiki": From the Heian period to the Sengoku period, onigiri was an important "jinchushoku (meal on the battlefield)" for soldiers. It was highly valued because it was easy to carry and quickly became energy. The Edo Period When Wrapping Nori Began: In the past, it was just as is, or just sprinkled with salt, but when nori cultivation flourished in the Edo period (17th century onwards), the style of wrapping nori took root so that it could be eaten without the hands getting sticky.
4. Trivia to Enjoy Onigiri Even More
Why are there so many triangles?: In Japan, it has long been believed that gods dwell in mountains, and there is a theory that they were formed into triangles imitating mountains to receive the power of the gods. Also, there is a practical reason that it is easy to pack them into carrying boxes without gaps. Difference between "Onigiri" and "Omusubi": They basically refer to the same thing, but the name changes depending on the region. Generally, they are often called "Omusubi" in the Kanto region and "Onigiri" in other regions, but they are currently used as almost synonymous words.
5. Tasting Japan Even After Returning Home: Recipe Tips for Fluffy Forming at Home
When making onigiri at home, aren't you squeezing the rice tightly and hard? We will introduce tips for making delicious onigiri that falls apart gently in your mouth.
Basic Ingredients
Freshly cooked warm rice
Salt
Water
Roasted nori (seaweed)
Ingredients of your choice (Grilled salmon, tuna mayo, umeboshi, etc.)
How to Make (Tips for Fluffy Forming)
Moisten your hands with salted water: Apply a little water and salt (about a pinch with your fingertips) to your hands and spread it. This prevents the rice from sticking to your hands and gives a uniform saltiness to the surface. Include air and form "gently": Put the ingredients in the middle of the rice, and adjust the shape to make a triangle with both hands. It is an image of "bringing together" by solidifying only the outside, rather than "gripping" with force. Gently adjusting the shape 3 to 4 times is enough.
Finally, if you wrap the nori, the Japanese homemade onigiri full of love is complete.
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