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  7. Hiroshima-nazuke-no Onigiri (Rice ball wrapped in pickled Hiroshima mustard)

Hiroshima-nazuke-no Onigiri (Rice ball wrapped in pickled Hiroshima mustard) ｜ Our Regional Cuisines

  • Hiroshima Prefecture

    Hiroshima-nazuke-no Onigiri (Rice ball wrapped in pickled Hiroshima mustard)

Hiroshima-nazuke-no Onigiri (Rice ball wrapped in pickled Hiroshima mustard)

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  • Main lore areas

    All of Hiroshima Prefecture

  • Main ingredients used

    Rice, Pickled Hiroshima mustard

  • History/origin/related events

    Rice ball wrapped in pickled Hiroshima mustard. Hiroshima-na is a type of Chinese cabbage belonging to the Brassicaceae family. Sown in September, it grows well in December, and the frost gives it a tangy flavor. It is said that the seeds were brought back from Kyoto during the Edo period (1603-1867), and many elderly people call it kyona (meaning Kyoto vegetable), suggesting that it has its roots in Kyoto's mibuna. Because of the shape of its stem, it is also called Hira-guki (flat stem). The name Hiroshima-na was given in 1933. The Kawauchi district of Asaminami Ward in Hiroshima City, located on the middle of the Ota River, is fertile and well drained, and Hiroshima mustard has been cultivated there for many years. As a vegetable unique to the area, it is called one of the three most popular pickles in Japan, along with nozawana in Nagano Prefecture and takana in Kyushu. In Hiroshima, there is an "oyster boat" where boats originally selling oysters began serving meals, and the existence of Hiroshima mustard also spread as an ingredient that goes well with oysters. After the war, they became prized as gifts. Cultivation also spread outside of Hiroshima City, and it became an important specialty of Hiroshima.

  • Opportunities and times of eating habits

    It is not eaten on special occasions, but rather as a familiar food of the people of the prefecture. It is also served in lunch boxes.

  • How to eat

    The rice ball is filled with the filling and wrapped around a 3 to 4 cm (about 1.5 inches) piece of pickled Hiroshima mustard. In Asaminami Ward, the main production area, it is called Mochi-na (rice cake greens), and is also used as a garnish for Zoni (a kind of stew). Old pickles are also eaten as chazuke (rice with tea leaves). Hiroshima pickled greens are also chopped and used as furikake (sprinkled on rice), pasta, and other dishes.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The name has become well-known throughout Japan and is now used for onigiri (rice balls) in convenience stores. Locally, it is sold at supermarkets, souvenir stores, and local production centers.

RECIPE

Ingredients (5 servings)

  • Rice 500g
  • Pickled Hiroshima mustard 15
  • [Ingredients for rice ball] Ume plum As needed
  • [Ingredients for rice ball] Kombu(=kelp) As needed
  • [Ingredients for rice ball] Bonito As needed

How to cook

  • 1. Cook rice.

  • 2. Prepare ingredients for rice ball. Ume plum, kombu(=kelp), bonito, etc.

  • 3. Cut pickled Hiroshima mustard into 3-4 cm (1.5 inches) pieces.

  • 4. Make rice ball containing your chosen ingredients and wrap it in a pickled Hiroshima mustard.

provider : Hiroshima Prefecture Liaison Council of Dietary Improvement Promotion Associations

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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