Onigiri. That’s Japanese for rice-ball. Don’t know if you have them there in the States (while I was there I never really looked for them), but here in Japan rice-balls are the go-to food for any occasion. They are pretty much as the name implies–a ball of rice. Often you will find something stuffed in the middle of the rice-ball, like cooked salmon or tuna-mayo or seaweed or pickled-plum. Or sometimes they just come with nothing in the middle but are made of rice-and-something. I wouldn’t say they’re super delicious, but I eat them a few days a week and I like the various tasty centers you can find.
Which leads me into this first post in what I hope will be a long series of posts over the course of this blog’s life: new tasty centers for Onigiri. With Volume 1 we start with the staple of my (and most college kids out there) diet, peanut-butter. Oh, delicious peanut-butter, let me count the ways I enjoy thee… One, on a sandwich with jelly or honey or bananas. Two…er…sometimes with celery. Three? Pretty much just sandwiches, but I still love you. So let’s try and get you into something new, something exotic, like sticky Japanese rice!
How did this work? Well, first I scooped out some rice from the cooker. For those of you unfamiliar with Japanese-style rice, it’s really really sticky. If you touch it with your hands it sticks and won’t come off unless you rinse with water or eat the rice right off your fingers. I have seen sushi chefs lightly dip their fingers in water while making sushi, so I tried this to make my first rice ball. I took a bit of rice and made a half ball shape and then took a dollop of peanut-butter and stuck it in the middle. Then I added some more rice and formed it into a ball. Here’s the final product.
The taste? At first, the taste was rather blah. But by the time I got to the third one I didn’t want any more. I can’t really explain why. I thought, before trying this, that it would be pretty good. In my mind bread and rice occupy the same taste area–kinda bland, but really good when mixed with other more tasty foods. I know, I know. Bread comes in many many different varieties, tastes, and textures. But for my peanut-butter sandwiches, I use the boringest white bread from the supermarket. Rice too, I know, comes in many different varieties, tastes, and textures. Still, white Japanese rice (koshihikari, koshiibuki, whatever) occupies a part of my thinking that says “mix with tastier stuff.” Same with bread. I figured, why wouldn’t one example of “tastier stuff” that goes well with bread not go well with rice?
Well, it doesn’t. Trust me. I’m not a foodie. I don’t read about food, so I don’t know how to write about food. The best I can come up with is that my mind was understanding my taste buds as saying “yeah, they taste good separately, but please don’t put them together like this again.” That’s pretty much all I can come up with without telling you to give it a try yourself.
In the end, I don’t think I’ll be making this one again. I will continue to eat peanut-butter. I will continue to eat rice. I will not eat them together.
Next up, for New Ideas in Onigiri will be honey.