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?
buildingmybento 
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