Onigiri Quotes

If you think of someone's good qualities as the umeboshi in an onigiri it's as if their qualities are stuck to their back! Maybe the reason people get jealous of each other is because they can see so clearly the umeboshi on other people's backs.

There would never be room for an onigiri in a fruits basket.

Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.

If you think of someone’s good qualities as the umeboshi in an onigiri it’s as if their qualities are stuck to their back! People around the world are like onigiri. Everyone has an umeboshi with a different shape and color and flavor. But because it’s stuck on their back they might not be able to see their umeboshi. “There’s nothing special about me. I’m just white rice.” That’s not true. There is an umeboshi on your back. Maybe the reason people get jealous of each other is because they can see so clearly the umeboshi on other people’s backs…even now someone might be envying another for something they don’t see in themselves. They might be longing for a quality they already possess. When I think of it that way even just a little I realize that I need to do my best with the qualities I have, even if I can’t always see what they are.

If you think of someone's good qualities as the umeboshi in an onigiri, it's as if their qualities are stuck to their back! People around the world are like onigiri. Everyone has an umeboshi with a different shape and color and flavor. But because it's stuck on their back, they might not be able to see their umeboshi. There's nothing special about me. I'm just white rice. That's not true. There is an umeboshi -- on your back. Maybe the reason people get jealous of each other, is because they can see so clearly the umeboshi on other people's backs. I can see them, too. I can see them perfectly. There's an amazing umeboshi on your back, Kyo-kun.

Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fruits, white blossom; and---oh my god---ramen, soba, udon, topped with nori and sesame seeds; miso with tofu and spring onions, fugu and tuna sashimi dipped in soy sauce, onigiri with a soured plum stuffed in the middle; and then something I don't know, something unfamiliar but at the same time deeply familiar, something I didn't realize I craved: crispy ground lamb, thick, broken noodles, chili oil, fragrant rice cooked in coconut milk, tamarind... and then a bright green dessert---the sweet, floral flavor of pandan fills my mouth.

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

They were brought over a mix of different kinds of rosy-seabass sashimi. The surface of its skin had been lightly scorched. On her first bite, Rika widened her eyes at the deep sweetness of the meaty flesh. Next to appear was her bowl of rice, its shining white grains forming a mound over the rim of the bowl. Rika picked up her chopsticks and tucked in. On the other side of the table, Reiko was biting into her onigiri wrapped in dense black nori. Both of their expressions took on an ecstatic cast. Each individual grain of rice was so intensely sweet. She could sense not only the flavor of the grains on her tongue, but their shape as well. When she chewed them, the inside of her mouth loosened, and when she made to greedily absorb them and taste them, she could feel the insides of her body whirring round as if all its cogs were moving. A soft heat rose up from her solar plexus. Cutting the taste with the pumpkin pickles, pale pink millet roe, and the umeboshi brought out with the rice, she worked her way through in small mouthfuls.

Onigiri, little triangular balls of rice, each with different seasonings, rest on one side of the basket next to packets of dried seaweed. And there’s boxes of the best side dishes ever in the middle: everything from potato salad drizzled with tonkatsu sauce (Jack’s favorite) to gomae spinach, boiled spinach with sesame seeds (my favorite). On the other side, there are tiny bottles of green tea and two boxes labeled Dessert.

Rin Says In Fruit Basket : People like me ... we cling to kind people , we seek them out , and take advantage of them . So its better if they don't understand her(Rin) , its better if she(Rin) is alone . Similarly sometimes even your best intentions and affection is nothing but toxin for others .After all these moments when you think of asking them to lie with you and forget the world , you come to know that all you had been doing is making them miserable . Rin says that's why she can't do it to her .She doesn't deserve that . And then you remember Machi saying : I have always been empty . I am void , I'm nothing .A broken doll unable to become human . So after everything you are just like onigiri among fruits , never to be chosen in furuba. ~Credits : Natsuyi Takaya

Furthermore, Chihiro and Alice share a key relationship with food: the lavish meal transforms the girl’s parents into pigs; Haku’s berry saves her from disappearing and his onigiri2 comfort her; the river spirit’s dumpling cures No-Face and Haku,

At Iris's direction, we enjoyed all sorts of skewered bits. While most yakitori places serve various cuts of chicken and a few vegetables, the menu at Yakitorino was all over the place, and nearly everything was good: breaded and fried beef cubes on a stick; fried lotus root; pork jowl with miso; shishitō peppers. But Iris and Laurie's single favorite dish at Yakitorino was neither meat nor vegetable and was not served on a stick. "If you'd really left the ordering up to me," Iris said to me recently, "we would have had nothing but yaki onigiri." Yaki onigiri are plain, triangular rice balls (no fillings or nori wrapper) cooked on a hot charcoal grill and brushed with soy sauce or miso. The sauce on the outside caramelizes as the rice becomes charred and crispy and gives off an aroma of popcorn. The interior of the ball heats up and drinks in just a hint of sauce. It is a riot of flavor and texture made with two completely ordinary ingredients.

Onigiri are like a haiku of the entire Japanese food culture.

People around the world are like onigiri. Everyone has an umeboshi with a different shape and color and flavor. But because its stuck on their back they might not be able to see their umeboshi. Maybe the reason people get jealous of each other is because they can see so clearly the umeboshi on other people's back. -Tohru Honda

White-paper boxes of cakes with lemon icing and pink cherry blossoms appear on the grass; salmon sushi in shallow lacquered trays and triangles of snow-white onigiri wrapped in sheets of dried seaweed. Even the sugar buns from the bakers are decorated with pink blossom.

SPAGHETTI & MEATBALLS

PIZZA