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Yesterday I spent part of the day filming another segment for an episode of Studio 5 which airs today. My segment was all about onigiri (“oh-nee-gee-ree”). (My recipe for Honey Ginger Chicken Soboro Onigiri, which I made in the segment, is posted here!) Since TV time is short, I only got to make the briefest of introductions, so I thought I would give more information on all things onigiri. I’ve written about onigiri on many occasions before, and have touched on some of the basics here and there, but thought it would be helpful to pull some of them together under the roof of a single post. So here we go!
Onigiri is a Japanese rice ball. The word onigiri in Japanese means to “compress or squeeze.” Onigiri are also often…
View Full Recipe at La Fuji Mama
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are%20some%20resources%20to%20get%20you%20started:%3C/p%3E%3Cp%3EJapan,%3C/p%3E%3Cp%3EJapanese,%3C/p%3E%3Cp%3Eonigiri,%3C/p%3E%3Cp%3Erice,%3C/p%3E%3Cp%3EStudio%205%3C/p%3E){kind=link}