One of the most ubiquitous snacks in Japan, onigiri or omusubi (both terms for rice ball) are a definitive staple of breakfast, lunch and dinner ¡ª and for all those snacktimes in between.
Called tonjiki in the 11th-century diary of ¡°The Tale of Genji¡± author Murasaki Shikibu, these balls of goodness wound up as convenient battlefield pick-me-ups for hungry warriors, only becoming broadly popular during the latter Edo Period (1603-1868).
Today, onigiri are often wrapped in nori (dried laver seaweed), packed with filling and sometimes grilled. With fillings like tuna-mayonnaise or shiso (perilla), they¡¯ve come a long way from the simple salted rice balls of yesteryear (although those are still available). There¡¯s even an .
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.