Miso Hungry Podcast

Onigiri! Japanese comfort food to the max. It can be anything from a ball of rice sprinkled with salt to rice surrounding tuna or salmon, wrapped with nori. But it's not sushi. Nope. No rice vinegar involved, thus... not sushi! They make excellent lunches. Bring them to school or to work - they'll stay fresh unrefrigerated for up to six hours, thanks to the wonderful, magical (okay, not so magical) preservation qualities of salt! And if you fill your onigiri with an umebosi - a very salty, sour pickled plum - it'll stay fresh for up to eight hours. You can fill them with anything that goes well with rice - common onigiri fillings include flaked salmon, gingery chicken, spicy fish roe, bonito flakes moistened with soy sauce, and tiny clams cooked in a sweet soy glaze. But the possibilities are endless. (Rachael put an olive in her olive-loving older daughter's onigiri; Allison's contemplating how she can get bacon into one.) Onigiri have been around for a really long time... more than 1000 years.