Here’s another classic onigiri recipe: Tarako onigiri. Tarako (cod roe) is sold raw in Japanese markets, usually in packages of several small caviar sacs. (When I was a child, I always thought they looked like tongues!)
The bright red color is beautiful, and you can choose from regular or spicy. For onigiri, regular tarako is used more often.
While raw tarako is delicious over hot rice (no need to add any flavoring, as it’s already very salty), for onigiri, I prefer it cooked. You can do this by placing a few sacs under the broiler or on a stovetop grill until the red color turns pink.
Making Takaro Onigiri, step-by-step
If you’ve never tried tarako before, I wish I could describe the experience to you. It’s not only the rich, somewhat smoky and intense caviar flavor, but the dry mouth-feel of the tarako that is so nice. Tarako is delicious when tossed with spaghetti and flavored with dashi — the umami effect is a little like Parmesan cheese.