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Ten-musu
- This is a feature!
- How to provide
- Cooking method
- Standard souvenir
- shrimp
- Size
Originated in Tsu City, became popular in Nagoya and became popular as gifts and souvenirs
A small rice ball topped with shrimp tempura and sprinkled with seaweed. The flavor of the shrimp tempura and the subtle saltiness of the rice match perfectly. It's about half the size of a typical rice ball, making it easy to eat, so it's great as a gift or as a snack when you're feeling peckish. The best accompaniment is fuki (also a specialty vegetable of Aichi) boiled in tsukudani or kyarabuki.
Origin
It was first made in the early 30s at Senju, a tempura specialty store in Tsu City, Mie Prefecture, as a side dish. In the 50s, Norenwake stores opened in Nagoya and Osu. Celebrities visiting TV and radio stations were pleased to receive them as gifts, and the impression that they were a Nagoya specialty spread.
Popularity
It has become popular as a souvenir at stations and underground department stores. In Aichi, it has become established as one of the variations of onigiri, and can be purchased at specialty stores and convenience stores.
The method of rolling seaweed by folding it diagonally comes from Mitchie Boom. The style of wrapping a stole is inspired by the current Empress Michiko.