Onigiri is a food that is often taken on outings. It is commonly eaten during school events, such as when elementary to high school students need to bring a bento lunch. In the past, it was rare to find onigiri sold in stores, so homemade ones were often brought along.
When taking it as part of a bento, onigiri is usually accompanied by a separate bento box filled with side dishes, allowing children to enjoy the unique flavors of each household.
However, nowadays, it can be easily purchased at convenience stores, which may have reduced the frequency of making it at home.
At Second Son’s family home, onigiri is often enjoyed because it is quick to make and easy to eat, especially during busy farming seasons. The photo shows onigiri made by Second Son, filled with a mixture of tuna and mayonnaise, as well as umeboshi (pickled plum).
Though a simple dish, the taste can vary based on how it is shaped and the amount of salt used, making it a food with depth.
To make onigiri, freshly cooked rice is placed in a bowl with the filling added in the center. Salt is applied to hands that have been dampened with water, ensuring an even coating of salt on the surface. Once shaped, nori (seaweed) is wrapped around it to complete the dish.
Care should be taken not to pack the onigiri too tightly, as overly compacted ones do not taste good.
