![]() ![]() Prehistory Excavated from the Sugitani Chanobatake Ruins Nori did not become widely available until the Genroku era of the mid-Edo period, when the farming of nori and fashioning it into sheets became widespread. These onigiri were simply balls of rice flavored with salt. This made sense as cooks simply had to think about making enough onigiri and did not have to concern themselves with serving. 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.įrom the Kamakura period to the early Edo period, onigiri was used as a quick meal. In Murasaki Shikibu's 11th-century diary Murasaki Shikibu Nikki, she writes of people eating tonjiki rice balls. At that time, onigiri were called tonjiki and often consumed at outdoor picnic lunches. In the Heian period, rice was made into small rectangular shapes known as tonjiki so that they could be piled onto a plate and easily eaten. Norimaki-onigiri at an onigiri restaurant in Tokyoīefore 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. Onigiri makes rice portable and easy to eat as well as preserving it, while sushi originated as a way of preserving fish. Onigiri is made with plain rice (sometimes lightly salted), while sushi is made of rice with vinegar, sugar and salt. ![]() Due to the popularity of this trend in Japan, onigiri has become a popular staple in Japanese restaurants worldwide.ĭespite common misconceptions, onigiri is not a form of sushi and should not be confused with the type of sushi called nigirizushi or simply nigiri. There are even specialized shops which only sell onigiri to take out. ![]() It has become so mainstream that it is even served in izakayas and sit-down restaurants. Nowadays, Most Japanese convenience stores and supermarkets stock their onigiri with various fillings and flavors. Originally, it was used as a way to store left-over rice, but it later became a regular meal. Because it is easily portable and eaten by hand, onigiri has been used as portable food or bento from ancient times to the present day. Traditionally, an onigiri is filled with pickled ume ( umeboshi), salted salmon, katsuobushi, kombu, tarako, mentaiko, takanazuke (pickled takana, Japanese giant red mustard greens) or any other salty or sour ingredient as a natural preservative. Onigiri ( お握り or 御握り), also known as omusubi ( お結び), nigirimeshi ( 握り飯), or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori. ![]()
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