{"id":179,"date":"2008-11-06T04:46:53","date_gmt":"2008-11-06T08:46:53","guid":{"rendered":"https:\/\/blogs.transparent.com\/japanese\/?p=4"},"modified":"2014-07-29T15:46:55","modified_gmt":"2014-07-29T15:46:55","slug":"riceballs","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/japanese\/riceballs\/","title":{"rendered":"Japanese Food: Riceballs"},"content":{"rendered":"
<\/div>\n
<\/div>\n
<\/div>\n

 <\/p>\n

My students always get confused with the difference between onigiri (<\/span>\u304a\u306b\u304e\u308a<\/span><\/strong>)\u00a0 riceballs and ohagi (<\/span>\u304a\u306f\u304e<\/span><\/strong>)\u00a0 riceballs.\u00a0 These two snacks are similar in name, but that\u2019s where the similarities end.<\/span><\/p>\n

\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Onigiri (<\/span><\/span>\u304a\u306b\u304e\u308a<\/span><\/strong>)\u00a0 riceballs are usually triangular in shape and wrapped in nori (<\/span><\/span>\u6d77<\/span><\/strong>) or green seaweed.\u00a0 Oftentimes the onigiri (<\/span><\/span>\u304a\u306b\u304e\u308a<\/span><\/strong>) is filled with a salty or sour filling, such as umeboshi (<\/span><\/span>\u6885<\/span><\/strong><\/a>\u5e72<\/span><\/strong><\/a>) <\/span><\/strong>or dried plum and katsuobushi (<\/strong><\/span><\/span>\u304b\u3064\u304a\u3076<\/span><\/strong>) which is a type of smoked tuna.\u00a0 Hence onigiri (<\/span><\/span>\u304a\u306b\u304e\u308a<\/span><\/strong>)\u00a0 riceballs have a salty taste to them, which is very different from the taste of ohagi (<\/span><\/span>\u304a\u306f\u304e<\/span><\/strong>)\u00a0 riceballs.<\/span><\/span><\/p>\n

 <\/p>\n

\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\u00a0\"\"<\/p>\n

\n

Ohagi (<\/span><\/span>\u304a\u306f\u304e<\/span><\/strong>) riceballs are sweet tasting and take more time to prepare than onigiri (<\/span><\/span>\u304a\u306b\u304e\u308a<\/span><\/strong>) riceballs.\u00a0 Ohagi (<\/span><\/span>\u304a\u306f\u304e<\/span><\/strong>)\u00a0 riceballs are served in the autumn season and accordingly named after a Japanese flower called Hagi (<\/span><\/span>\u8429<\/span><\/strong>) which bloom in the autumn season.\u00a0 Ohagis (<\/span><\/span>\u304a\u306f\u304e<\/span><\/strong>) are often filled with anko (<\/span><\/span>\u9921<\/span><\/strong>\u5b50<\/span><\/strong>) or red bean paste.\u00a0 The exterior of the ohagi (<\/span><\/span>\u304a\u306f\u304e<\/span><\/strong>) is made of sticky glutinous rice.\u00a0 Food coloring is added to make the ohagi look like Hagi (<\/span><\/span>\u8429<\/span><\/strong>) flowers.<\/span><\/span><\/span><\/p>\n

<\/div>\n
<\/div>\n

 <\/p>\n

<\/div>\n
\u00a0<\/span><\/div>\n
\u00a0<\/span><\/div>\n

\u00a0<\/span><\/p>\n

 <\/p>\n

\n

So while both the onigiri (<\/span><\/span>\u304a\u306b\u304e\u308a<\/span><\/strong>) and ohagi (<\/span><\/span>\u304a\u306f\u304e<\/span><\/strong>) riceballs are consumed as snacks, the onigiri (<\/span><\/span>\u304a\u306b\u304e\u308a<\/span><\/strong>) is consumed more as an appetizer\u00a0 or snack while the ohagi (<\/span><\/span>\u304a\u306f\u304e<\/span><\/strong>) is consumed more as\u00a0 dessert.\u00a0 Both are very tasty, but it\u2019s good to know the difference between the two, because they satisfy very different taste buds.<\/span><\/span><\/span><\/span><\/p>\n

<\/div>\n
<\/div>\n

 <\/p>\n

\u00a0<\/span><\/p>\n

<\/div>\n

 <\/p>\n

\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\n

\n

\n

 <\/p>\n

\u00a0<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\u00a0<\/span><\/div>\n

\u00a0<\/span><\/p>\n

 <\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

My students always get confused with the difference between onigiri (\u304a\u306b\u304e\u308a)\u00a0 riceballs and ohagi (\u304a\u306f\u304e)\u00a0 riceballs.\u00a0 These two snacks are similar in name, but that\u2019s where the similarities end.         Onigiri (\u304a\u306b\u304e\u308a)\u00a0 riceballs are usually triangular in shape and wrapped in nori (\u6d77) or green seaweed.\u00a0 Oftentimes the onigiri (\u304a\u306b\u304e\u308a) is…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":22,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[70,2821],"class_list":["post-179","post","type-post","status-publish","hentry","category-uncategorized","tag-food","tag-riceballs"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/comments?post=179"}],"version-history":[{"count":2,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/179\/revisions"}],"predecessor-version":[{"id":6296,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/179\/revisions\/6296"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/media?parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/categories?post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/tags?post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}