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1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Onigiri (お握り or 御握り), also known as omusubi (お結び) or nigirimeshi (握り飯), is a Japanese rice ball made from white rice.It is usually formed into triangular or cylindrical shapes, and wrapped in nori (seaweed).
Tenmusu, also spelled as ten-musu, [1] is a dish in Japanese cuisine that consists of a rice ball wrapped with nori that is filled with deep-fried tempura shrimp. [2] [3] Tenmusu is sometimes included as a food in bento boxes. [1]
Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice) Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
A short walk from Sensoji, the oldest temple in Tokyo, lies Onigiri Asakusa Yadoroku. Founded in 1954, it’s the city’s oldest onigiri (Japanese rice ball) eatery.
Ochazuke, a Japanese rice bowl dish made by pouring hot green tea over cooked rice with a handful of toppings is a masterclass in simple cooking. The word "ocha" means green tea and "zuke" means ...
Rice balls Zongzi, opened with filling (left) and still wrapped in bamboo leaves (right) Onigiri. A rice ball may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a ball shape. Rice balls exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. Rice balls ...
Onigiri, or rice ball can be eaten both as a snack and as a meal, by modern Japanese people. In Sengoku period , samurai ate large rice balls as a field ration during the war. Small onigiris convenient for snacks
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