ONIGIRI

Japanese cuisine prioritizes longevity and wellness which is reflected in their recipes which are often packed with vegetables, lean protein, seafood, clear broths, and boiled rice. Each nutritious dish heavily depends on seasonality. The Japanese value eating seasonally to ensure that “Japanese tastes are in harmony with nature.” (Kosaki & Wagner, 2005)  

Navigating a Japanese cookbook can be different from traditional Western cookbooks. Instead of categorizing dishes by course, Japanese cookbooks are typically organized by the cooking method, such as grilled, steamed, simmered, pickled, etc.

Onigiri was created around 300 BC-250 AD (the Yayoi period) and has since been modified along the way to become the triangular rice parcels we know today. It does not have to take on the triangular form; Onigiri can be made into spheres and even shaped into cartoon characters and animals.