(no subject)

[coraa]

I made onigiri for dinner! (With more of the yummy ginger-chicken filling.)

...They kinda fell totally apart. :D

I think I need more practice. But that's okay, because I got umeboshi and shiso leaf, and that'll make a good filling too.

Comments

[triath.livejournal.com]

Yum!!

[rowr.livejournal.com]

umeboshi is my favorite!! hum I should make some more of the chicken for onigiri, that's a good idea..

[marvinalone.livejournal.com]

Onigiri became my breakfast almost every day while I was in Japan. They were also my backup food in case I got hungry but wouldn't make it to a restaurant in time. It's a shame they are so expensive here. Uwajimaya has them for something like $15 for 6, which is just really hard to justify.

I guess what I'm saying is, "Mmmmhhh" :-)

[shelleycat.livejournal.com]

We had a Japanese exchange student boarding with us when I was a kid and he made onigiri all the time. I've lost the habit because most seaweed is too salty for me now, or has MSG, or lots of iodine which I already get from betadine. His fillings were tiny, just a teaspoon really, and the rice very very sticky, so they lasted intact through day hiking trips, etc. My favorite filling was shaved bonito. Yum!