blackcat30

No, trust me, it is burnout and working too much for too little gain.

No,trust me, it is burnout.

Umeboshi is made from Japanese plums (more like an apricot) salt and purple shiso, nothing else. The salt is ground into the Shiso (Perilla plant) to draw out the liquids and then sprinkled on washed ume (plum) and then left to ferment for weeks. The salty shiso draws out the liquid of the Ume and dies the green plum a dark purple color. Extremely high salt content, but no fish whatsoever.

The best Onigiri are the ones that you nigiru yourself, homemade. Konibini Onigiri are convenient in a pinch, but they pale in comparison to homemade ongiri from some who know the right nigirikata techniques. Plus, homemade has way more variety, the choices of what you can put in them and mix with them are endless, furikake is great for making ongiri. I wouldn't consider it a comfort food, I think it would be more correct to compare it to the likes of a sandwich in many Western countries.

As someone who has been living in Japan for more than 2 decades, don't be surprised if you get a knock on your window in the middle of the night from your friendly neigborhood police officer.