I’ll sometimes grab a salmon-on-multi-grain-rice onigiri from Mamaya on Shirokiya’s second level for a snack after work on days I linger in town instead of going straight home. Today, they had something new – Hatogarashi onigiri. The English translation on the label said “seasoned redpepper [sic] leaf” so I gave it a try. The flavor was similar to a takana onigiri, but with a hint of smokiness, and maybe the suggestion of tea. The rice was seasoned, so was slightly tan, and also had shiro goma (white sesame seeds) mixed in. With that whole pepper leaf thing going on, there was a light capsicum burn in the aftertaste. Very good.
After some brief websearching, it appears that the ha-togarashi (ha = leaf, togarashi = red chili pepper) being used here is a tsukudani – a preparation boiled in seasoned soy sauce, probably also containing mirin and the sesame seeds that were observed.
Four out of four rice-munching monkeys
Recommended
About $1.73 including sales tax
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