Japanese Onigiri Month, Part Three

Before a brief interruption in this month’s scheduled programming, I bring thee three more versions of Japanese onigiri to sample:

I’m predicting it now… the food trend for 2017: onigiri and milk.  Ya, maybe in a prison in Japan.  But hey, maybe they were packed together?

By the way, this omusubi has salmon (しゃけ/sha-kay, though it’s also pronounced さけ/sa-kay, similar to the liquor).  Even more appetizing.  It also clearly suggests how to best open the onigiri.  Pull 1 down, then the other two.  If you don’t get it right the first 100 times, you still beat my record.

Miso-pickled vegetables (やさい みそ/yasai miso).    Too healthy, but a good change from the…never mind, I want my fish.

Another twofer.  The onigiri (みそ おかか/miso okaka) contains miso-flavored katsuobushi – shredded, fermented, dried, smoked skipjack tuna (is there any tuna left?).  I’m not sure how to describe the miso-katsuobushi’s 食感 (しょくかん shokukan), or mouth feel, though perhaps it’s akin to being a belt in a washing machine.  I dare you to imagine something equally bizarre.

The bottom meal is called 胡麻和え (ごま あえ/goma ah-ey).  It’s one of my choice Japanese snacks; quite simply, it’s spinach with sesame dressing.

Any favorites yet?  Did the milk sell you?

About NoWorkAndAllTravel

Wordpressing about food and languages at FindingFoodFluency.com, and about travel news and attractions at NoWorkAndAllTravel.wordpress.com
This entry was posted in East & Southeast Asia, Food & Drink, Japan, Languages and tagged , , , , , , , , , , . Bookmark the permalink.

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