Kawae, Nano

Rice balls is originally a dish with ingredients wraped in cooked rice. However, recently, The ingredients come on the triangular white rice. Rice balls are said to have been eaten since the Yayoi period. Japan’s oldest rice ball was discovered at the Chanobatake Ruins in the late Yayoi period. It is said that rice was introduced to Japan in the middle of the Jomon period.

I eat rice balls once every 3 days. I always buy them at a convenience store. They are also sold at Japanese restaurant menus and convenience stores and supermarkets. My favorite type is tuna mayonnaise and grilled salmon and so on. The devil’s rice ball sold at Lawson is a hot topic. It has a mix of tenkasu and tentsuyu with rice cooked in white soup. Wrapping rice with seaweed has two major advantages: the high nutritional value of the seaweed itself and the fact that rice grains are separate. There are various theories about the regional characteristics of the shape of rice balls. Regardless of the area, the shape may change depending on the scene such as an event or a vacation. In the Hokkaido region, there are butter-grilled rice balls that use cod roe as an ingredient, stir-fried in butter, and have added soy sauce. Butter is a local dairy product, and cod roe is also a local product. In the Kinki region such as Osaka, it is correct to use seasoned seaweed to wrap rice. Regardless of whether it is right or wrong, seasoned seaweed rice balls seem to be more popular than in other areas of Japan.

Kawae, Nano