Wakaoi is one-year-old kombu (kelp) that is thin and soft. In the coastal area of the Tsugaru peninsula, the kombu, caught in February through March, is salted, dried under the sun, and preserved.
“Wakaoi onigiri” is a rice ball wrapped with the “wakaoi” kombu instead of “nori” seaweed. Fishermen eat it when they go out to sea, and the people who work in the mountain.
Ingredients [for four pieces serving(s)]
- 2 cups ordinary rice
- 400cc water *Adjust to taste.
- 4 sheets of wakaoi with 15cm length
- Cook rice and leave it for 20 minutes.
- Put the cooked rice in a bowl and divide it into four.
- Wet your hands and lightly gather each portion of the divided rice.
- On a piece of plastic wrap, spread the wakaoi cuttings on either side and place the rice round and flat on it, leaving space.
- Fold the four sides and rim of wakaoi inside.
- Fold it half vertically in the middle and shape it into half-moon form