Just to let you know in English ‘toppings that go inside’ we call ‘fillings’ or it’s filled with. So like ‘this doughnut is filled with with jam’ or ‘this doughnut has a jam filling’ so in this case onigiri is filled. Hope I’m helping and not patronising you in anyway >< Love the vids I’ve even started making a few recipes. Thank u so much!
oh, thanx so much!! no not patronizing at all in any way!! I always appreciate any "productive" criticism! next time I make similar video, ill use "filling" thanx so so much for your corrections!!
@@namansinghal3685 that is a good question. I've never thought of it that way but upon pondering I think the concept is (this is jmo & I'm there is an actual answer, maybe) the difference in the filling and what and how something is being filled? fillings tend to be in closed spaces. Meat pies, pot pies, doughnuts, onigiri, pastries, etc. Whereas stuffing, and this is just off the top of my head, tends to have an opening? and also has more ingredients? stuffed poultry, stuffed bell peppers, stuffed mushrooms, oysters, etc. I'm sure there are flaws in this, I am just guessing but it's the first thing that made sense to me, lol.
It's interesting to see how Japanese food is made in Japan. Here in the US, my grandparents made do with what was available back in the late 1800s, and since they had to travel 200 miles away to buy things like nori, they made onigiri without the nori part so that's what I'm used to eating. I can see why nori would add a lot of flavor to the onigiri, though. We almost exclusively ate the plain salted version and the pitted umeboshi version so we didn't have to spit out the seed! Thanks for sharing!
That’s so true! In Mexico, the umeboshi was spicy too! I was surprised in Japan it’s just salty lol not sure who in the family also decided to make the unagiri with chorizo 😅
I was watching your videos and found it detailed and easy to follow the recipes to prepare and enjoy those delicious meals that you were making. Thank you so much for sharing!
I pretty much lived on umeboshi and salted salmon onigiri for my entire pregnancy. That and inarizushi. There was something about the combination of short grain rice, pickled plums, and seaweed that eased my near-constant nausea, and even today I still make them for lunch at least once a week and think of it as comfort food. Thanks for an easy tutorial. For a long time I messed them up because I compressed them together too much. I was concentrating on getting the perfect triangle shape, but i let the rice get too dense and squished.
I recently discovered your channel and enjoy every second 😍 Thank you for making the food you cook simple and of course delicious 🤤 I'm not sure if anyone had mentioned but I think filling would be the proper description versus topping. Hope that helps 😊
People in the USA tend to not understand just how good properly prepared Japanese rice is even by itself. Once I learned how to make it right, I found I enjoyed it even plain or with just a little salt. The rice people make in the USA isn't good by itself.
I made onigiri before with Chinese style fillings, actually more of buns with rice not doughs, hahaha~ This is cooking, you put what you like together and you can enjoy the meal~ The onigiri I saw from anime are bigger in shape and thinner in the thickness, is there a standard for how it should look like?
😅Thank you for this video. My triangles have never looked like yours. I will try your method next time. Thank you for your tip about storing the nori. I ziploc but left them outside and it’s terrible how quickly it goes bad even inside a metal tin.
I really need to try making onigiri with my hands, I actually brought onigiri moulds from a Japanese store in London. 😅 small and large sizes. Perfect for me 😁 I love onigiri for a mid day snack 😋 (also thank you for the tip about storing nori in the fridge, I always store it in a ziplock, but never thought to store it in a fridge to keep it fresh) 👍
I’m from Saudi Arabia When we were kids our mothers do this with the rice ( but ball shape) and call rice balls to encourage us to eat The filling part tho is genius from Japanese people cuz it makes it more delicious 👏🏻🤤👌🏻
So so true o nigiri. Satisfy your hunger pain…… I love nigiri….when the rice is hot try mixing it with furikaki. Than foam you onigiri..must put umeboshi in it….so good so so good
Just watched again. How I miss Japanese food. All of it. I lived in Hawaii and my best friend was Japanese. She took me to all the best local restaurants. I'm finally realizing I can make it all !!
Thank you for the tutorial. May I know how long can I prepare this in advance before serving? It wouldn't be practical to make and serve at once for parties or picnics. How do you store them after molding (preping) and what's the maximum storage time?
it depends on the season, but in Summer no more than like 5-7 hours (in cool place), in the winter around 12 hours or so. of course covered. do not store rice in regular fridge, unless you can set it above 10 degrees, since under 5 degrees the starch will harden.
I usually have a problem with cooking rice (in general). Because it seems that a lot of factors influence if it's going to be cooked well - whether you rince it, how much water you put, on what heat you cook it, etc. Your part in the video of cooking the rice is very detailed - so I appreciate it! :)
So I use the baggie for this but I still thank you for showing me this. I've always wanted to make my own rice balls and now I can. I am making them right now and I am so happy with how it's turning out
So the rice is basically plain until you either season it slightly with salt during shaping or with the choice of fillings, right? I was sure that sometimes the onigiri has a slight sweetness in taste.
I use Yume-nishiki or Nishiki. it really depends on what kind of brown rice, since the (most) brown rice is exactly the same rice, just not polished. in general brown rice, b/c it is surrounded by the bran, it does not stick to each other, but defiantly possible.
Just to let you know in English ‘toppings that go inside’ we call ‘fillings’ or it’s filled with. So like ‘this doughnut is filled with with jam’ or ‘this doughnut has a jam filling’ so in this case onigiri is filled. Hope I’m helping and not patronising you in anyway ><
Love the vids I’ve even started making a few recipes. Thank u so much!
oh, thanx so much!! no not patronizing at all in any way!!
I always appreciate any "productive" criticism!
next time I make similar video, ill use "filling" thanx so so much for your corrections!!
You said it perfectly.
@@GetWards came here to say this but i was too late xD
How's stuffing different from filling?
@@namansinghal3685 that is a good question. I've never thought of it that way but upon pondering I think the concept is (this is jmo & I'm there is an actual answer, maybe) the difference in the filling and what and how something is being filled? fillings tend to be in closed spaces. Meat pies, pot pies, doughnuts, onigiri, pastries, etc. Whereas stuffing, and this is just off the top of my head, tends to have an opening? and also has more ingredients? stuffed poultry, stuffed bell peppers, stuffed mushrooms, oysters, etc. I'm sure there are flaws in this, I am just guessing but it's the first thing that made sense to me, lol.
Its not topping its filling!
A ti te dicen puntual, Verdad ?
Or stuffing
No, there is no word my dude
You also could call them flavourings.
An excellent teacher! Articulate in perfect English with precise descriptions!!
These doughnuts are great! Jelly filled are my favorite!
Pokémon dub!!!
It's interesting to see how Japanese food is made in Japan. Here in the US, my grandparents made do with what was available back in the late 1800s, and since they had to travel 200 miles away to buy things like nori, they made onigiri without the nori part so that's what I'm used to eating. I can see why nori would add a lot of flavor to the onigiri, though. We almost exclusively ate the plain salted version and the pitted umeboshi version so we didn't have to spit out the seed! Thanks for sharing!
That’s so true! In Mexico, the umeboshi was spicy too! I was surprised in Japan it’s just salty lol not sure who in the family also decided to make the unagiri with chorizo 😅
I was watching your videos and found it detailed and easy to follow the recipes to prepare and enjoy those delicious meals that you were making.
Thank you so much for sharing!
I pretty much lived on umeboshi and salted salmon onigiri for my entire pregnancy. That and inarizushi. There was something about the combination of short grain rice, pickled plums, and seaweed that eased my near-constant nausea, and even today I still make them for lunch at least once a week and think of it as comfort food. Thanks for an easy tutorial. For a long time I messed them up because I compressed them together too much. I was concentrating on getting the perfect triangle shape, but i let the rice get too dense and squished.
Bro this is gonna be some fire food in collage for cheap as hell
just like how my obachan taught me to make musubi aka onigiri. i still make them like your vid. ty for sharing❤❤
You can said "filling" instead of "topping" c:
I recently discovered your channel and enjoy every second 😍 Thank you for making the food you cook simple and of course delicious 🤤
I'm not sure if anyone had mentioned but I think filling would be the proper description versus topping. Hope that helps 😊
Maybe you meant "filling" ... I love Japanese food ... thank you for sharing your beautiful food ❤️
Used this video to make onigiri for the first time today! Thanks for making such a clear and easy to follow tutorial ❤
People in the USA tend to not understand just how good properly prepared Japanese rice is even by itself. Once I learned how to make it right, I found I enjoyed it even plain or with just a little salt. The rice people make in the USA isn't good by itself.
Thank you. Everything is easy and tasty after following you...
This looks delicious! Thank you for sharing with us.
Love the videos. But it's dangerous to leave the pit in. People like me accidentally bit the seed 😍😍 😋.
I made onigiri before with Chinese style fillings, actually more of buns with rice not doughs, hahaha~ This is cooking, you put what you like together and you can enjoy the meal~ The onigiri I saw from anime are bigger in shape and thinner in the thickness, is there a standard for how it should look like?
you've gotta be kidding me. Empirical system?? I thought you were not American
I'm trying to make onigiri for the first time today and landed here for a tutorial on how to do it. My rice is soaking now
😅Thank you for this video. My triangles have never looked like yours. I will try your method next time.
Thank you for your tip about storing the nori. I ziploc but left them outside and it’s terrible how quickly it goes bad even inside a metal tin.
No bonito flakes or salmon.....I eat Buddha food...love umeboshi plums, also shiso leaf. My students and I were in Western Honshu in 1999.
I really need to try making onigiri with my hands, I actually brought onigiri moulds from a Japanese store in London. 😅 small and large sizes. Perfect for me 😁
I love onigiri for a mid day snack 😋 (also thank you for the tip about storing nori in the fridge, I always store it in a ziplock, but never thought to store it in a fridge to keep it fresh) 👍
I’m from Saudi Arabia
When we were kids our mothers do this with the rice ( but ball shape) and call rice balls to encourage us to eat
The filling part tho is genius from Japanese people cuz it makes it more delicious 👏🏻🤤👌🏻
Thanks, im 13, but i like to cook, and I'll be trying this, but is it good with raw salmon
Why use a colander strainer to wash rice haiyah!!!.. uncle roger does not approve.
Better can compliment some foods by balancing out the sweet
So so true o nigiri. Satisfy your hunger pain…… I love nigiri….when the rice is hot try mixing it with furikaki. Than foam you onigiri..must put umeboshi in it….so good so so good
It was my first time doing it today and i nailed it thanks to your tips
I laughed out loud when you told us to eat the rice that sticked on the plate because I do the same. I think Asain people don't wasted food at all.
Filling.
So, do you let the rice cool off completely before forming it into triangles, or do you keep it kind of warm?
'filling' is a better word than 'topping.'
Definitely gonna try out to make that salmon one i make a lot of japanese recipe’s so this onigiri one is definitely joins my list
Just watched again. How I miss Japanese food. All of it. I lived in Hawaii and my best friend was Japanese. She took me to all the best local restaurants. I'm finally realizing I can make it all !!
Love your videos, keep up the good work. Arigato
why you got german salt :) ?
cuz I live in Germany at the moment.
@@taijiskitchen cool, me2, greetings :)
not toppings it filling. hop it helps. thank for te recipe
I like the pickled plums, nori, bonito flakes, and salmon. Lawson used to do a tuna and mayo origins in the mid 1990s.
they still do!
Hi. Can i use thai jasmine rice or is thete a special type of rice to use? Thanks
You mean 3 different fillings
素晴らしい!
"Filling". 👍🏻
How could I preserve left over rice? C:
This is the way to build a house. I love you
Wow i love watching is so great. Kon'nichiwa oishi love it😋😍
0:35 the word is "filling".
Excellent tutorial/
Thank you, thank you.
will any kind of rice work or will i need a specific type?
I love omeboshi arigatou Chef Taiji!
I love onigiri and I use spam like in Hawaii.
Thank you for the tutorial. May I know how long can I prepare this in advance before serving? It wouldn't be practical to make and serve at once for parties or picnics. How do you store them after molding (preping) and what's the maximum storage time?
it depends on the season, but in Summer no more than like 5-7 hours (in cool place), in the winter around 12 hours or so. of course covered. do not store rice in regular fridge, unless you can set it above 10 degrees, since under 5 degrees the starch will harden.
@@taijiskitchen thank you!
Is it one cup or half cup of rice?
I want spam rice procedure
Do we need to use certain rice? Or is any rice good?
Do you mean fillings?
I usually have a problem with cooking rice (in general). Because it seems that a lot of factors influence if it's going to be cooked well - whether you rince it, how much water you put, on what heat you cook it, etc.
Your part in the video of cooking the rice is very detailed - so I appreciate it! :)
I learned a lot from this video, thanks a lot!
勉強になりました。
"filling" instead of topping
I love umebushi
cool!!
next year, im planing to make a video on how to make Umeboshi from scratch!!
So I use the baggie for this but I still thank you for showing me this. I've always wanted to make my own rice balls and now I can. I am making them right now and I am so happy with how it's turning out
Topping isn’t the right word the word we would use in English is a common one called filling e.g. tuna on potatoes and etc same would go for onigiri 🍙
Instead of " toppings" the English words you're looking for is " fillings"( means to fill with) or "stuffing" (to stuff with)
THANK U I LOVE U
fantastic teaching and now I've leant how to make these delicious onigiri, thank you !!
I just saw your video and like it very much. Simple and easy to follow instructions. TQ.
Forgot to say...GREAT VIDEO. And you're cute
Hi. Thank you for this video. It made me hungry 😂. What kind of rice do you use?
I'M an ordinary citizen i'm not a fun outdoor dine now that I follow you share video i start to imagine what the taste is.
Really loved how you emphasized to not throw away any leftover rice.
Thank you. Excellent tutorial and sharing how its enjoyed. I feel a sense of culture and civility emanating.
I really enjoy watching your videos. Especially at the end when you eat with appetite, I wish I was there too😅
I've just a question for you: do I need to add the vinegar to the rice during the preparation as you show in the video about sushi rice?
Good morning TAIJI !I'm glad your here again
Zoro's onigiri😅
I love your comment about adding love ❤️... I believe it does make a difference ❤️
Thanks for the tutorial made these today it was a challenge shaping them but they were delicious
You may want to mention the long bamboo cooking chopsticks (hashi).
I love pickled plums! We tried because it was mentioned a lot in anime
So the rice is basically plain until you either season it slightly with salt during shaping or with the choice of fillings, right? I was sure that sometimes the onigiri has a slight sweetness in taste.
Hi I love your channel. It would be called a filling.
The thing I like about this channel is that he films all the detail because not all people are pro in cooking ❤
its called stuffing not topping, in English
or filling
Das erste vernünftige Video dazu! Danke! Das mit dem Salz in der Hand verteilen kannte ich zB noch gar nicht
Stuffing
It would be called filling instead of toppings
Topping that goes inside = filling
Anyway, you're the best✌️
We would call that a filling since it goes inside of the onigiri.
Can filled topping of onigiri come any variation ?
Thank you Chef! I am making it for the first time 🎉
Deutsches Salt hmm
You can say filling instead of topping
Taiji-sensei, doumo arigatou gozaimashita! Ima Taiji-sensei no bideo wo mimashite, sugu onigiri wo tsukurimashita, totemo oishikatta desu❤️
Sorewa yokatta desu!
Comment shitekurete kotirakoso arigatou!
Topping =filling in this example.
Thank you. I love onigiri.
Those jelly donuts look delicious!
It’s called filling when you wrap it with anything, rice or dough.
thanx! I just forgot that word on that moment...
What kind of rice do you use? I mostly eat brown rice, can this be made with brown rice?
I use Yume-nishiki or Nishiki. it really depends on what kind of brown rice, since the (most) brown rice is exactly the same rice, just not polished. in general brown rice, b/c it is surrounded by the bran, it does not stick to each other, but defiantly possible.
If you save the plum pip or stone, could you grow a new tree from it?
no, since the plum is already pickled.
Hi,
Weiß nicht ob du das hier noch lesen wirst, aber wo hast du die Umeboshi gekauft?
doch ich lese alle Kommentaren. ich habe meine in eine große asiatische Supermarkt (in der nähe von Hbf Stuttgart, Go Asia heißt es).
Did you use sushi rice?