One of Japan's favourite comfort foods, the onigiri or rice ball is quick and easy to put together, nutritious, low in fat and most importantly, tasty! Popular among both adults and children alike, onigiri can be filled, mixed or wrapped with almost any ingredient, moulded big or small, and formed into balls, triangles, rectangles, squares or any other shape you fancy! With this collection of 50 recipes, discover the endless variety of onigiri that you can create with just a few simple ingredients today! Includes a step-by-step guide to cooking perfect rice for onigiri, features new and creative ideas for onigiri as well as traditional onigiri well-loved in Japan for centuries, recipes are easy-to-follow and require only a few simple steps to make, ideal for beginners as well as busy home cooks
Sanae Inada-Wallwork was born in Kobe 1974 and grew up in Kobe and Shiga prefecture. Worked in Tokyo for 13 years until she moved to Singapore where she lives with her husband Nick, Charlie (rabbit) and Lucy (dog).
She enjoys cooking and baking - she hold certificate in Pasty and Bread baking from Baking Industry Training Centre and studied macrobiotic cooking & baking in Tokyo. She especially loves baking macrobiotic pastries and cakes! She is also a certified aromatherapist and member of the Aroma Environment Association of Japan (AEAJ).
Please visit her new blog 'ITADAKIMASU!' for additional recipes and chat with onigiri and Japanese cuisine lovers!