21–30 of 78 posts
My wife is opening a drive-thru restaurant which serves these (among other Asian foods like musubi and lumpia and such). Pricing as of now looks like $3 a pop, which is comparable to the pricing at the local Mitsuwa. Convenience store onigiri in Japan are of course generally a lot cheaper (especially with the current exchange rate). https://www.tsunagujapan.com/16-top-selling-items-at-lawson-...
For me an onigiri with soggy and chewy seaweed is disgusting, but one of those where the seaweed stays dry and crispy until unwrapping is really tasty. My favourite is wasabi tuna in a tube shape.
The wrappers where the seaweed is kept separate from the rice until you unwrap it are such a good innovation.
I know onigiri from a Japan trip but usually don't buy them in Germany because they are expensive here. Supermarket sushi (sounds strange, but there is actually good supermarket sushi made in a little store-in-store) doesn't cost much more.
Fond memories of grabbing a few of these in the little shop within Shimokitazawa station, people watching with my wife as we wolfed them down, then heading off to the train with satisfied stomaches to explore Tokyo. Are they hard to make at home? I haven't found great/reliable spots to get these in SF. (Where are the great SF spots for these??)
> Are they hard to make at home? A bit. I've tried it but didn't have a ton of success. Main thing I found is use plastic wrap when trying to shape the rice, or else it tends to stick to your hands more than it sticks to itself.
I know that there's been rumblings of 7/11 in the USA spinning up more food options with an eye to how things are done by its parent in Japan, but it really can't come soon enough. Get a move on! 7/11 in Japan with its onigiri is amazing and I'm desperate for these style of convenience stores with their options to make their way over here to USA and Canada.
Fond memories of grabbing a few of these in the little shop within Shimokitazawa station, people watching with my wife as we wolfed them down, then heading off to the train with satisfied stomaches to explore Tokyo. Are they hard to make at home? I haven't found great/reliable spots to get these in SF. (Where are the great SF spots for these??)
> Are they hard to make at home? A bit. I've tried it but didn't have a ton of success. Main thing I found is use plastic wrap when trying to shape the rice, or else it tends to stick to your hands more than it sticks to itself.
Fond memories of grabbing a few of these in the little shop within Shimokitazawa station, people watching with my wife as we wolfed them down, then heading off to the train with satisfied stomaches to explore Tokyo. Are they hard to make at home? I haven't found great/reliable spots to get these in SF. (Where are the great SF spots for these??)
> Are they hard to make at home? A bit. I've tried it but didn't have a ton of success. Main thing I found is use plastic wrap when trying to shape the rice, or else it tends to stick to your hands more than it sticks to itself.
Love these things. I still remember the first time I saw some at a stand at a festival here in Germany. Me and my friend each bought one, then bought a few more because they were so freaking good. Still have pictures of our first bite. It was shortly after that I started seeing them everywhere in supermarkets, and I've been buying them regularly ever since (despite the crazy price).
I fell in love with them when I visited Tokyo and I was pleasantly surprised to find them in a lot of grocery stores in Paris recently. Unfortunately, we don’t seem to get them in the UK at least not in the big supermarkets.
Having never had one, are onigiri filled with anything? I think of eating something that's basically entirely rice and wonder where's the protein? It seems to just be all simple carbs, which feels like a setup for an insulin spike and sugar crash.