One of the most ubiquitous snacks in Japan, onigiri or omusubi (both terms for rice ball) are a definitive staple of breakfast, lunch and dinner — and for all those snacktimes in between.
Called tonjiki in the 11th-century diary of “The Tale of Genji” author Murasaki Shikibu, these balls of goodness wound up as convenient battlefield pick-me-ups for hungry warriors, only becoming broadly popular during the latter Edo Period (1603-1868).
Today, onigiri are often wrapped in nori (dried laver seaweed), packed with filling and sometimes grilled. With fillings like tuna-mayonnaise or shiso (perilla), they’ve come a long way from the simple salted rice balls of yesteryear (although those are still available). There’s even an Onigiri Society.