The practice of Japanese rice balls

Japanese rice balls are called りぉにぎりin Japanese rice balls, which means "kneading with both hands". The following is what I arranged for you for your referenc

Japanese rice balls are called りぉにぎりin Japanese rice balls, which means "kneading with both hands". The following is what I arranged for you for your reference!

1. After the rice is cooled, mix it with white vinegar, white sugar, cooked sesame seeds and rice;

2. Put the evenly stirred rice into the mold, and take it out after compaction;

3. Cut the laver into various shapes and decorate the rice balls properly.

skill

You can add a little glutinous rice to the cooked rice, which can enhance the viscosity and make it easier to shape.

The origin of rice balls

From the inside out, it is: braised tuna pieces, fried mustard tuber, fried minced beef and minced pork, tuna mixed with mayonnaise and dried bonito cheese. Cheese wrapped in hot rice will melt into a thick paste.

Knead the cooked rice into a triangle or ellipse by hand, which is called rice ball, which is also called OMUSUBI in Japanese. Just add some salt to the rice ball and it will be delicious. Because it is simple and easy to carry, Japanese people will never forget to bring rice balls when they go out to enjoy flowers, have an outing or participate in sports meetings. It can be said that rice balls have become a traditional food carrier in Japan.

The description of rice balls appeared in the novel Tale of Genji written by Tomozaki Murasaki 1000 years ago. At that time, at court ceremonies, people piled food made of rice on plates and offered it to the gods. The period from 15 to 16 was Japan's wartime era. It is said that the food that the soldiers in the army brought when marching at that time was high-protein baked rice balls wrapped in bean paste.

There are many kinds of rice balls. Using different ingredients or different combinations of ingredients, you can make rice balls with different tastes. The use of combined ingredients can also balance the intake of needed nutrients, and different ingredients can also bring beauty to people in color embellishment.

In Japan today, rice balls are mostly wrapped in seaweed. However, because the price of laver was high before, it seems that the history of laver rice balls is not long. At the same time, in recent years, people often use wooden or plastic molds to make rice balls. However, for the Japanese, rice balls made of palms with affection or affection have a special taste. In Japanese, rice balls and OMUSUBI both mean "kneading with both hands". For the Japanese, the rice balls made by my mother when I was a child are an unforgettable "mother taste".

The key to making rice balls is to wet your hands with water first, so that the rice won't stick to your hands. The rice balls must be pinched while they are hot. If it is cold rice, the rice grains will not stick together and it is difficult to form balls. At the same time, the salt sprinkled on the surface of the rice ball will be evenly dissolved into the rice ball because of the heat and humidity of the rice. You can also use concentrated brine to add three times as much water to the salt, and wet your hands before kneading the rice balls. However, many families now use plastic wrap to knead rice balls because the rice is hot or they don't want to get it.