ABOUT ONIGIRI

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Onigiri also known as omusubi, nigirimeshi, or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori. Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, mentaik, takanazuke (pickled takana) or any other salty or sour ingredient as a natural preservative. 

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NOTE.. Most Japanese 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.  Despite common misconceptions, onigiri is not a form of sushi and should not be confused with the type of sushi called nigirizushi or simply nigiri. Onigiri is made with plain rice (sometimes lightly salted), while sushi is made of rice with vinegar, sugar and salt. Onigiri makes rice portable and easy to eat as well as preserving it, while sushi originated as a way of preserving fish. 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 of the mid-Edo period, when the farming of nori and fashioning it into sheets became widespread. 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.......Wikipedia.org/wiki/Onigiri 👈

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