Japanese Onigiri Month, Part Two

For the next installment of onigiri (omusubi) month, I bring you three – nay, two and a half – more suggestions, fresh from Japan…but first, a Japanese language primer:

– 新発売 shin hatsubai = new product (new sale)
– コシヒカリ koshihikari = commonly-used variety of rice
– You may have noticed that I am writing o-nigiri and o-musubi.  That “o” (/お) is a honorific way to say various nouns.  Respect your food. Owaffle, ospaghetti alle vongole.  Got it.

japan-salmon-and-salmon-belly-wasabi-onigiriSalmon and fatty salmon with wasabi soy sauce (サーモンと鮭トロわさび/saamon to sake toro wasabi).  What tempted me the most?  Apparently, salmon on salmon action (after all, the Japanese on the left does say “musubi for love/affection”).

japan-larger-sized-salmon-roe-onigiriLarge-sized salmon roe (大粒いくら/ootsubu ikura).  OK, or just dupe us by shrinking the amount of rice, and maintaining the same quantity of salmon roe.

tokyo-japan-crab-mayonnaise-onigiriCrab with mayonnaise (蟹めしマヨ入り/kani meshi mayo hairi).  I wouldn’t be surprised if there were a type of mayonnaise-only onigiri.  East Asia goes crazy for that stuff.  Order a salad, and see what happens…

Back to this onigiri, the package expressly mentions that meat from the crab leg (棒肉 bouniku) is used.  Seriously though, watch out for the mayonnaise.

This entry was posted in East & Southeast Asia, Food & Drink, Japan, Languages and tagged , , , , , , , , . Bookmark the permalink.

3 Responses to Japanese Onigiri Month, Part Two

  1. Pingback: Japanese Onigiri Month, Part Four | buildingmybento

  2. Pingback: One Nostalgic Meal in Tokyo, Japan | buildingmybento


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