Yoshida, Nao

There are many kinds of Onigiri fillings. I like katsuobushi, especially moist ones. Moist katsuobushi spreads its flavor in your mouth. I like its sweet flavor very much. I also like Noritama onigiri that my mother makes for me because I feel my mother’s love for me when I eat it. I usually eat these two kinds of Onigiri’s fillings, but there are many other kinds of Onigiri’s fillings, such as umeboshi, grilled salmon, sea kelp, flaked tuna mixed with mayo, cod roe, leaf mustard and no fillings. These preferences are very different from person to person.

Next, I’m going to talk about Onigiri’s shapes. There are several kinds of Onigiri shapes, such as triangle, barrel and sphere. I like the small barrelshaped onigiri that my mother makes for me because it’s one bite size and easy to eat. However, my mother’s Onigiri is mixed with fillings, and I like triangular Onigiri when the fillings are gathered in the middle.

There are also several kinds of the texture of seaweed. Onigiri’s seaweed at convenience store is often crispy, and that at home is often moist. I like crispy seaweed because it goes well with the texture of rice and fillings. Many of my friends also like crispy seaweed.

Yoshida, Nao