Wednesday, September 22, 2010

The "Onigiri Science"- A How To Guide :)

If you are visiting Japan and feel like having a quick snack, a great idea is to check out the local convenience store and see what they have!
Sandwiches look nice, but let's try some new japanese food, right? Experience Japan!
What about those rice triangles wrapped in a seaweed sheet? They look simple, a fast snack and Japanese! Yeah, let's go for one of those! You bought it and now you remove it from its vinyl and have a bite...

No...not that simple!
By now, you are struggling to open it and your "Onigiri" is no more- nor longer triangle shaped, rice is smashed, seaweed is torn and all is mixed with vinyl layers which you cannot figure out how in the world they should be taken apart.
It's horrible, I know... But don't worry!

Go back in the store and buy another one.

Follow the link below for a list of flavors (some good, some bad & a How To Guide on Opening your Onigiri!

Here are the instruction for a happy Onigiri time:

First, you should know that the Onigiri is sold wrapped in the vinyl, in a way the rice doesn't touch the seaweed layer (so the seaweed keeps crispy, without getting wet on the contact with rice).
It means there is an extra vinyl layer in between that must be removed with a correct opening.
Follow the simple instructions:

1) Pull the stripe all round the Onigiri as in the picture, try not to brake it before the complete pattern is done. In this way, you have divided the wrapping material in two parts.

 2) Now, grab the angles and pull both righ and left sides apart. Remove gently...both layer slip out smoothly!

 3) You have mastered the Onigiri Science and you are ready to go, enjoy it!

...Oh, by the way....try to understand before buying what's the filling inside the rice, or another bad surprise might be waiting for you!
Here are some popular fillings examples:

"Ume": a sour plum taste...(you'd better leave this as the last option...^^)

"Tuna-Mayo": tuna mayonnaise mix

"Mentaiko": spicy cod roe

"Tarako": cod roe

"Negitoro": tuna and negi (a radish)

"Yakitori": grilled chicken

"Yakijake": grilled salmon

"Hidaka-Kombu": seaweed (Hidaka is the place of provenience)

"Itamiso-rayu": Pork miso flavour in spiced oil


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