︎ Back to food preparation

Rice balls

Rice balls were traditionally made for farmers working in the fields during the rice planting season in Japan. A preparation area was set up close to the fields and mothers and daughters would prepare rice balls for the community to eat together at lunchtime.

Because of the umeboshi inserted into the centre of the rice, the balls keep for a few days without refrigeration and are thus ideal for taking on hikes, aeroplane trips and in school or work lunches.