“Kassen musubi” (Battle onigiri) from Aichi Prefecture originated during the Battle of Nagashino in 1575, when Tokugawa ...

Now the cooked rice is ready. 1. Prepare the onigiri fillings. Tuna-mayo: Mix the tuna with mayonnaise and black pepper. Ume: Remove the seed from umeboshi. 2. Spread the cooked rice on plastic wrap.

A perennial favorite is umeboshi, or salted plum. Or perhaps mentaiko, which is hot, spicy roe. But in principle, anything can be placed inside onigiri, even sausages or cheese. Then the ball is ...