Bakudan Onigiri

Bakudan Onigiri introduction

Bakudan Onigiri (ばくだんおにぎり) hails from Okinoshima, a collection of islands located in the northeast of Shimane Prefecture. The area consists of four main islands and over 180 smaller ones, surrounded by pristine seas rich in diverse seaweeds. During winter, from December to February, the seasonal harvest of iwanori (rock seaweed) takes place. On calm, windless days, locals carefully gather this seaweed from the coastal rocks. This time-honored practice, known as "seaweed harvesting," is a cherished winter tradition in Okinoshima. The locally harvested iwanori is renowned for its thick fibers, satisfying texture, and rich fragrance. After being cleaned of small stones and impurities, the seaweed is processed into sheets. Most of it is consumed locally, while some is distributed to other regions. Iwanori is also an essential ingredient in dishes like "iwanori zoni" soup, a traditional delicacy served during New Year's celebrations. Bakudan Onigiri makes indulgent use of this flavorful iwanori. Named "bakudan" (meaning "bomb") due to its round and hefty shape, this large rice ball is entirely wrapped in iwanori. The preparation is simple yet satisfying: the iwanori is lightly toasted until it turns a subtle green, brushed with soy sauce, and wrapped around the rice ball with the soy-sauce side facing in. Some versions may include fillings tucked inside the rice, but the majority are enjoyed plain to highlight the deliciously seasoned iwanori. With its savory and aromatic coating, this onigiri is a hearty treat that requires no extra embellishments.

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Other information

• NameBakudan Onigiri
• Area Shimane
• Kind of food Local cuisine

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