How to Make Onigiri Typical Japanese Food

onigiri

Often the hearing onogiri said, well for those who do not know what it onigiri, this time  discuss onigiri, one of the typical Japanese food is very popular as well discuss How to Make Onigiri as quoted from indonesiaindonesia .com. Onigiri is a term for foods made from boiled rice, by taste, by stuffing then shaped by hand into the shape of a triangle, cylindrical or spherical.

There was also a call Omusubi or nigiri-han. But in fact each region has a different name for this food; as nigirimama [Aomori] and onin'ko [Tochigi]. often referred to as onigiri rice balls. Since ancient times until now we could easily find onigiri as the primary food supplies brought in people. In fact, at this time we can also find onigiri sold in supermarkets or convenience stores. Onigiri does have some advantages, in addition to practical, onigiri is also more durable than regular rice.

variations Onigiri

Make Onigiri onigiri 2Bentuk assortment, among others; Sankaku-kei (in the form of an equilateral triangle), Tawara-kei (cylindrical), maru-kei (round shaped slightly flattened), kyuu-kei (spherical, also called Temari-gata), shikaku-kei (rectangular) , similar oshizushi.

Onigiri rice used for various kinds, ranging from white rice, rice mixed with beans, barley, mushrooms and vegetables. Stuffing for onigiri were varied:

Fish, fisheries, such as: katsuobushi, salmon, tuna, Tarako / mentaiko, ikura.
mayonnaise
Fried: croquettes, hamkatsu, menchikatsu.
Acar: umeboshi, pickled cucumber, pickled wasabi, kimchi.
Dishes are baked, stir-fries, vegetables, tsukudani etc.
After that onigiri given a final touch with a layer of nori, konbu dried, salted cherry leaf, a thin omelet, thin slices of meat etc.

HOW TO MAKE onigiri
Put the rice into a small bowl until teisi half.
Enter the desired stuffing materials middle of the bowl, press gently.
Wet your hands with water so that the rice is not inherent in the hand. Grease hands with salt to taste, later cups contents of the bowl into the palm of the hand. Shape into a triangle by pressing both palms. Overthrow in  hands while pressing it gently.
Attach the bottom sheet of nori onigiri.
Glossary (dictionary of current Make Onigiri)

Nori: sheets of dried seaweed. Blackish dark green and tastes a bit salty.

Konbu: ganging sea.

Oshizushi: sushi made by means inserted into the mold box, pressed and then cut into pieces.

Katsuobushi: pieces of tuna meat that is dried and then shaved into thin flakes.

Tarako: salted cod fish eggs.

Mentaiko: cod fish eggs are seasoned with chili.

Ikura: salmon eggs.

Hamkatsu: beef fried.

Umeboshi: pickled plum, red in color and taste very sour.

Wasabi: wasabi japonica will plant the pasta eaten with sushi. Its function is to prevent food poisoning bacteria.

Kimchi: Korean-style spicy pickled.

Tempura: seafood or vegetables dibalur denganpanir sliced ​​and fried with how deep fry.

Tsukudani: cooking braised in soy sauce.

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