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CONTENTS

Influenza Precautions
The Event Calendar
Japanese Behaviour “Ojigi”
7 Years Festival of Miyama Shrine
Cleanup-Funabashi-Day
Japanese Cooking
Japanese Expressions
Back Number
2009
  vol.56 vol.55 vol.54
2008
vol.53  vol.52  vol.51 vol.50

2007

vol.49 vol.48 vol.47 vol.46

2006

vol.45 vol.44 vol.43 vol.42

2005

vol.41

vol.40

vol.39 vol.38

2004

vol.37

vol.36

vol.35 vol.34

2003

vol.33 vol.32 vol.31 vol.30
2002
vol.29 vol.28 vol.27 vol.26

2001

vol.25

vol.24 vol.23 vol.21

2000

vol.21 vol.20 vol.19

vol.18

 
Japanese Cooking Onigiri (Rice Ball)


Onigiri ( rice ball ) is a Japanese traditional fast food which can be eaten anytime, anywhere.

It is convenient for a picnic, too. It keeps relatively long time specially with Umeboshi( pickled Japanese plum ) filling. Onigiri can be a wonderful party food with various fillings as well!

Ingredients ( 4 servings -12 pieces )

6 bowlfull of cooked ricesome salt, 4 sheets toasted Nori ( sea weed ),

Fillings: (A) 4 small Umeboshi, (B) one fillet of grilled salted salmon, (C) 1 packet Katsuobushi (dried bonito shavings ), 1tsp. soy sauce

Directions

  1. Divide the rice into 12 chunks. You can make 4 onigiri with each filling.

  2. Take the stone out of Umeboshi. Wet your hands, and spread some salt over the palms and fingers so that the rice doesn’t stick.

Take a handful of rice in one hand. Make a small hollow in the center of the rice, place the Umeboshi and cover with some more rice.


Make a small hollow


place the Umeboshi

Squeeze the rice into a ball in both hands.

  1. Break the salmon into flakes.

    Put the salmon flakes in the center of the rice and squeeze in the same way.

  2. Mix Katsuobushi and soy sauce. Put the mixture in the center of the rice and squeeze in the same way.

    Onigiri
    can be made into various shapes as follows.


Sankaku (triangular)


Maru (round)

Tawara
(purse shaped)
  1. Cut each Nori into three.Wrap each Onigiri with the Nori.

Note; Other fillings
  scrambled egg, seasoned ground meat, grilled Tarako (salted cod roe), canned tuna with mayonnaise
 

 

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