You’ve heard of onigiri, the delicious Japanese rice ball snack, but have you heard of onigirazu? These tasty snacks are becoming very popular right now, and just like onigiri they’re a rice ball snack, but instead of shaping the rice into a ball with your hands you press it down into a flat shape kind of like a sandwich. They’re especially popular with chefs because you don’t have to get your hands all sticky with rice.
This excellent recipe book is a great place to start with this fashionable snack as it’s full of delicious recipes for both Japanese-style and Western-style fillings plus preparation and presentation guides. The author of the book, Erika Kanama, is a nutritionist, food researcher and university lecturer, so you know all of these recipes have been made with a balanced diet in mind.
Fun, easy, tasty and pretty – start your journey into the exciting world of onigirazu with this comprehensive cookbook.
Table of Contents
Chapter 1: Japanese-style OnigirazuCarrot and walleye pollack roe, raw walleye pollack roe and okra, salmon and cucumber, raw salmon roe, etc. Appendix: mixed rice onigirazu (leek rice, rice with tempura scraps, etc.)
Chapter 2: Western-style OnigirazuSalmon meunière, luncheon meat and thick fried egg, raw smoked salmon and cream cheese, raw tobiko (fish roe) and avocado, etc.
Chapter 3: Chinese & Ethnic OnigirazuChinese pepper steak and green pepper stir fry, bang bang chicken, pork shabu shabu & szechuan pickled vegetables, Chinese-style pork “kakuni” (stew) etc. Onigirazu presentation: piccata onigirazu, fried onigirazu, tempura onigirazu, giant! Onigirazu pie, etc. How to make pretty, delicious onigirazu (Japanese bento, Western bento, etc.)















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