Onigiri is a traditional Japanese dish made by sprinkling salt over steamed white rice, shaping it by hand, and wrapping it in nori seaweed.
It’s also known as “nigirimeshi” or “omusubi.”
Onigiri is usually formed into a triangle and often filled with ingredients like pickled plum (umeboshi) or kelp (kombu).
That said, bale-shaped or cylinder-shaped onigiri, as well as onigiri without nori, are also common. Fillings also come in a wide variety.
Onigiri is also shaped by local customs and traditions, and throughout Japan you’ll find regional onigiri that reflect each area’s food culture and character.
Well-known examples include Nagoya’s (Aichi Prefecture) “ebitenmusu,” filled with a single small shrimp tempura, and Niigata’s “kensa-yaki,” brushed with sweet miso or ginger miso.
Highlights
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A traditional Japanese dish made by sprinkling salt over steamed white rice, shaping it by hand, and wrapping it in nori seaweed.
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Usually formed into a triangle and filled with a variety of ingredients, such as pickled plum (umeboshi) or kelp (kombu).
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Loved in Japan for centuries and still eaten as an everyday food today.
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There are also regional onigiri influenced by local food cultures.
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Easy to pick up at convenience stores or station kiosks.
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There are also onigiri specialty shops serving carefully crafted rice balls.
Photos
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An everyday staple for many Japanese people, and a food that brings back memories
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A classic favorite loved for generations
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“Ebitenmusu,” known for its distinctive look
Details
- Name
- Onigiri
- Other spellings
- Onigiri, Omuzubi, Nigirimeshi
- Common onigiri fillings
- Umeboshi, salmon, kombu, etc.
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