Home Food I: Onigiri
When one is displaced from a deep and regular way of living, with its everydayness, their scents and sounds. And food:
Those things become important, usually, for the rest of your life.
In displacement, one sometimes needs that particular food to nourish the soul, so to speak, to revisit the sound of Mama’s voice, or the sound of birds chirping outside, or the rush of palm trees or bamboo, or the quiet.
Often, in the turbulent after-war years, these things that nourish us are the only things that help us survive and stay the only thing stable in an otherwise changing life.
So I will begin posting some things that I and some of my colleagues and friends, have noted to be important foods in the Amerasian and Black Pacific experience.
This first one is from my own experience living in postwar Japan. Onigiri おにぎり, or Omusubi おむすび. Rice Balls.
In Japan, this is a centuries-old tradition. For trips, snacks, lunches and sometimes dinner, the diverse ways in which Onigiri is lovingly made, by Mama, or by a master chef, is timeless.
Of course I still make some for myself. But my late Mama always made the best, in different shapes, with different things hidden inside, or beside them in a bento box.
Fried (yaki), on skewers (kushi), plain, or with nori wrap, or Hawaiian spam or other sweet meat, sometimes made with fried rice, any vegetable or fish or meat inside, or not, with sesame seeds or not……. love them all.