I-onigiri yenziwa ngani?
Context:I-onigiri (お握り noma 御握り), eyaziwa nangokuthi i-omusubi (お結び), i-nigirimeshi (握り飯), noma ibhola lelayisi, ukudla kwaseJapan okwenziwa ngelayisi elimhlophe elenziwe laba yizimo ezingunxantathu noma ezishintshashintshayo futhi kuvame ukugoqwa ku-nori. Ngokwesiko, i-onigiri igcwaliswa nge-ume (umeboshi) efakiwe, i-salmon enosawoti, i-katsuobushi, i-kombu, i-tarako, i-mentaiko, i- takanazuke (i- takana efakiwe, ama-green mustard abomvu amakhulu aseJapan) noma enye isithako esinosawoti noma esimuncu njengesilondolozi semvelo. Izitolo eziningi zaseJapane zenza ama-onigiri azo abe nokugcwaliswa nokunambitheka okuhlukahlukene. Kukhona ngisho nezitolo ezikhethekile ezithengisa ama-onigiri kuphela ukuze athathwe. Ngenxa yokuthandwa kwalesi sitayela eJapane, i-onigiri isibe ukudla okuvamile ezindaweni zokudlela zaseJapane emhlabeni wonke.
I - onigiri iwukudla kwaseJapane okwenziwa ngelayisi elimhlophe elenziwe laba yizinhlangothi ezintathu noma isilinda futhi livame ukugoqwa nge - nori (i - seaweed). Ngokwesiko, i-onigiri igcwaliswa nge-ume (umeboshi), i-salmon enosawoti, i-katsuobushi, i-kombu, i-tarako, i-mentaiko, i-takanzuke (i-takanak enosawoti, i-Japanese giant red mustard greens) noma esinye isithako esinosawoti noma esimuncu njengesilondolozi semvelo.