Packed into this kokeshi obento box is a rice dish cooked by a multistage method known as takikomi. In the Tohoku region, many cooks add toasted, crushed pine nuts to enhance their rendition of shira ae. They're enjoyed as appetizers during the holidays in the Tohoku region, paired with celebratory sake, or served clustered together as a side dish at dinnertime. Plain, white rice stuffed (like a sandwich) with a filling is the norm, but maze gohan (cooked rice that has been tossed with other cooked foods) is also used in making onigiri. On special occasions, though, many home cooks will present the dish on a large platter, garnished with slices of cooked salmon and clusters of caviar.

Source: CNN July 04, 2016 01:07 UTC