EVERYDAY ONIGIRI/ 101 HEALTHY, EASY JAPANESE RICEBALL RECIPES/ BILINGUAL

A5/ 123pages

Onigiri—a healthy fast food—is the soul food of the Japanese. Although it may not be as widely recognized as sushi, onigiri is synonymous with the phrase “taste of home,” and is a staple of Japanese comfort food. Its simplicity—just combining rice and toppings—offers endless possibilities without borders. The portable onigiri can be served in all kinds of situations. It’s perfect for bento lunch, as a light snack, or even as party food.
Reiko Yamada’s 101 simple and easy riceball (onigiri) recipes include mixed, grilled, sushi-style onigiri and more! This cookbook is a perfect introduction to the art of onigiri-making, filled with unique recipes that are bound to inspire your Japanese culinary creativity. Pick up a copy, and you’ll become an onigiri expert in no time!

----------------------------------------------------------------------------------

はじめに　INTRODUCTION ……002
この本の使い方　HOW TO USE THIS COOKBOOK……002
ご飯の炊き方　HOW TO COOK RICE ……008
塩のこと　ALL ABOUT SALT ……010
おにぎりのにぎり方　HOW TO MAKE ONIGIRI ……012
おにぎりと具材の相性　ONIGIRI COMBINATIONS……014
のりの使い方　HOW TO USE NORI SEAWEED ……016

1. 中に入れる FILL……019
2. 混ぜる MIX……037
3. 炊き込む／焼く TAKIKOMI / GRILL……067
4. のせる／つつむ SUSHI-STYLE / WRAP……085

おかずレシピ　OKAZU RECIPE……106
おにぎりを冷凍保存　HOW TO KEEP LEFTOVER ONIGIRI ……113
おにぎりをお弁当に詰める　HOW TO PACK A BENTO ……104
INGREDIENT GLOSSARY ……116
この本で使用したもの　PRODUCT LIST ……120

プロフィール　PROFILE……121
おわりに　CLOSING ……122

Onigiri—a healthy fast food—is the soul food of the Japanese. Although it may not be as widely recognized as sushi, onigiri is synonymous with the phrase “taste of home,” and is a staple of Japanese comfort food. Its simplicity—just combining rice and toppings—offers endless possibilities without borders. The portable onigiri can be served in all kinds of situations. It’s perfect for bento lunch, as a light snack, or even as party food. Onigiri is also called “Omusubi,” which in Japanese means to bind or tie. When we make onigiri, we “bind” the rice together with our hands. Similarly, we hold or shake the hands of others when we express ourselves. When onigiri is made by hand, the ball of rice is seasoned with the best ingredients—the warmth and love of the person who makes it—and transforms into a delicious meal.

----------------------------------------------------------------------------------

Reiko Yamada (Cooking adviser)
Reiko hosts “Salon de R,” a cooking workshop at her private home in Tokyo. Her 30 years of experience as a food coordinator at a children’s international summer camp inspired the idea of food as the most basic form of diplomacy. She now hosts workshops throughout Japan and internationally in Singapore, Korea, New York City, and Houston. In addition, Reiko develops recipes for companies, and contributes to magazines and radio. Most recently, she launched a Facebook page called “Onigiri Diplomacy Club” to spread the onigiri circle around the world.