Onigiri, A Meal/Breakfast From Japan

      

Onigiri takes its name from the Japanese word nigiru, the meaning is “to grasp” or “to squeeze,” so called because it is pressed by hand into a triangle . Onigiri can be eaten

either cold or hot, although if it is not quickly refrigerated, the starch in the rice can make it brittle.

The first known instance of onigiri dates back more than 2,000 years, recovered from an archaeological site in Ishikawa prefecture. It was served to court functionaries during the Heian period (794–1185) and played a part in a ritual gift exchange between those functionaries and the nobility. With the addition of pickled plums and other ingredients, it became a military ration during the Kamakura Period (1192–1333), celebrated in martial ballads. In the Edo Period (1603–1867) it emerged as a popular foodstuff available to everyone, as seen in a wood-block print by the artist Hiroshige in his famed series Fifty-three Stations of the Tokaido (1833–1834) that depicts a group of travelers enjoying onigiri. In 1885 it was one of the first foods approved for sale on Japan's first railway line.

Recipe:

-150 gr of Rice

-1 tbsp of Canned Tuna

-1/2 tbsp of Mayo

-1/2 tbsp of Soy Sauce

-Dried Seaweed

-Salt

Steps:

1. First of all, make rice a lot of rice.

2. Drain the oil from the canned tuna.

3. Mix together 1 tbsp of canned tuna, 1/2 tbsp of mayo, and 1/2 tbsp of soy sauce.

4. After that, place a plastic wrap on your table and sprinkle salt on it.

5. Put 150 gr of rice on the wrap.

6. Dig a hole on the rice for filling.

7. Fill the rice with the tuna you made before.

8. Close the hole with the rice and shape it till it becomes triangle.

9. Cover the rice with dried seaweed however you like.