round out

日本の代表的料理、おにぎりの歴史と種類についての記事からです。

The ‘onigiri’: Japan’s perfect morning meal

The humble onigiri is a sandwich-like rice ball with savory fillings that makes for a quick breakfast. Rounded out with miso soup, an omelet and some vegetables, it becomes a great morning meal.

Its rich history can be dated back almost 2,000 years to the Yayoi Period (200 B.C. to A.D. 250) when we see reference to grilled rice balls made from sticky rice. In the Nara Period (710-794) the word nigiri is used for packed rice. Tonjiki refers to rice balls for picnics during the Heian Period (794-1185). Samurai ate umeboshi (pickled plum) rice balls during the Kamakura Period (1185-1333). We don’t see nori being used as a wrapper until the Edo Period (1603-1868). The first ekiben (train station bento box), sold at Utsunomiya Station, consisted of two umeboshi rice balls studded with black sesame seeds with a side of pickled daikon all wrapped in a dried bamboo leaf.

As far as terminology goes, omusubi refers to triangle-shaped balls while onigiri can be any shape.

The sign of a good onigiri is one that has been made by hand but is not packed too hard.

While onigiri may seem simple, there are many variations, starting with the rice. Depending on what kind is used, the flavor, aroma and texture changes for white rice, while genmai (un-milled brown rice) offers earthy, nutty notes. Rice may be cooked with a variety of grains and seeds, called zakkokumai, which often changes the color to a lavender blush, while adding both nutrients and a rich texture.

Fillings can be from the sea or land, but depending on what is added the flavor can alter: roe offers bursts of salt and umami, pickled vegetables or grilled salmon provide a crunchy texture, and tori soboro, ground chicken simmered in sweet soy sauce, is a meaty variety.

Vegetarians have options that include konbu, kelp cooked in a sweet soy broth, pickled greens, such as takana or nozawana, pickled umeboshi or nattō(fermented soybeans).

Most of the onigiri shops in the city are for take-away and can be found near busy stations, but some shops have sitting areas.

Inside Tokyo Station’s Yaesu Central Gate, Honnoriya has a perpetual line outside it in the mornings. In Aoyama, Omusubi Gonbei has a nice selection of brown rice onigiri. Omusubi no GABA in Akihabara is the only shop I could find that serves germinated rice balls, which are more nutritious.

For a special treat, make the journey to Risaku in Tokyo’s Yanaka neighborhood, near Sendagi Station. It’s not a chain store like the others; the miso for the grilled onigiri is rich with mushrooms that are sauteed with garlic before being added to the soup. The curious cream cheese and tarako (salt-cured pollack roe) combination was so good I made it at home.

http://www.japantimes.co.jp/life/2016/09/02/food/onigiri-japans-perfect-morning-meal/#.V8lum8TXenM

取り上げる表現は"round out"です。

『ジーニアス英和辞典』第4版(大修館)で調べてみると、自動詞では「いっそう丸くなる(太る)、丸味がつく」や「完成(発達、成長)して(…に)なる」、他動詞では「いっそう丸くする、…に丸味をつける」や「…をより完全なものにする、完成する」という意味がありました。ここでは分詞になっているので「完成される」から「仕上となる」あたりの意味でしょうか。roundが「丸」，outが「完全に」ですので，丸いおにぎりの形に合わせてこの句動詞がチョイスされていると思います。「味噌汁，卵焼きやお野菜で仕上げられると，おにぎりは最高の朝食になる」と解釈できるかと思います。

弥生時代に生まれ、バリエーションを増やしつつ今でもずっと愛されているおにぎりの凄さを改めて感じました。(Akim)