# リスナー情報コーナー(木) おなかGOO！GOOD！グルメハンター：おにぎりの具「ウインナー塩昆布」「クリームチーズと大葉」「ミックスナッツと鮭」 - Show: ジェーン・スー　生活は踊る - Published: 2026-10-22 - Canonical: https://podc.club/en/episode/1630372322_e6840724714e.html - Audio: https://pdst.fm/e/pscrb.fm/rss/p/traffic.megaphone.fm/TBS6178147466.mp3 - Source: Edited from a machine transcript of the first 30 minutes of the episode. Not an official summary. To close out the week-long 'Life Dances with Onigiri' feature on Jane Su: Seikatsu wa Odoru (ジェーン・スー 生活は踊る), the 'Onaka GOO! GOOD! Gourmet Hunter' segment put three listener-recommended mixed-in onigiri fillings to a live studio taste test: wiener & salted kelp, cream cheese & shiso, and mixed nuts & salmon. Co-host Meg made and ate all three in the studio while she and Sue discussed each one. Both hosts named cream cheese and shiso as their clear favorite, and the episode ended with calls for a dedicated onigiri radio programme. ## What this episode answers ### How is the wiener and salted kelp onigiri made, and what did the hosts think after tasting it? Thinly sliced wiener sausage and a generous pinch of salted kelp are mixed into rice and squeezed together in plastic wrap; both hosts called it 'punchy,' 'delicious,' and 'basically a bento,' and were struck by how thinly slicing the wiener — rather than using it whole — created an entirely different result. ### How is the cream cheese and shiso onigiri made, and what was the reaction when they tasted it? Small cubes of cream cheese, julienned shiso, and white sesame are mixed evenly into rice, shaped into a triangle, and wrapped in nori; tasting it instantly produced a 'shiso is supreme' declaration, and both hosts were genuinely surprised by how well cream cheese and rice go together. ### How did the mixed nuts and salmon onigiri come about, and how is it made? The listener started looking for mixed-in onigiri ideas because her son preferred that style, stumbled on the salmon-and-nut combination, and found that roughly chopping or crushing mixed nuts with a rolling pin and mixing them with salmon into rice gave great texture and substance — her son loved it and it became a household staple. ### Of the three onigiri, which did Sue and Meg like best? Both Sue and Meg named cream cheese and shiso as their favorite of the three without hesitation. ### What discoveries or insights did they share about the 'mixed-in' approach to onigiri? They repeatedly noted how the 'mix it in' method transforms ingredients entirely: sliced wiener behaves completely differently from a whole one, and cream cheese blended into rice coats every bite with richness in a way that spreading it never could. ## Article ## The 'Onaka GOO! GOOD! Gourmet Hunter' Segment The 'Onaka GOO! GOOD! Gourmet Hunter' corner closed out the week-long 'Seikatsu wa Onigiri de Odoru' (生活はおにぎりで踊る) special on Jane Su: Seikatsu wa Odoru. The segment invites listeners to send in their go-to onigiri fillings for a live studio taste test, and this week the show was flooded with 'why didn't I think of that?' combinations. Three were selected for broadcast. Co-host Meg made all three in the studio, eating each one in real time while she and Sue traded reactions. ## ① Wiener & Salted Kelp Onigiri (from listener Chikuchiku no Uni-san) This recipe belongs to the listener's husband, a truck driver who squeezes his own lunch onigiri at just past 4 a.m. The method is straightforward: thinly slice one wiener sausage, add a generous pinch of salted kelp (shio-konbu), mix both into rice, place the rice on plastic wrap, and squeeze the whole thing — wrap and all — into shape. The salt from the kelp and the fat and heft of the sausage combine into something deeply satisfying. Tasting it, both hosts were effusive: 'punchy,' 'delicious,' 'this is basically a bento.' They had used wiener sausages in bento boxes countless times — fried whole, or stir-fried with peppers — but the idea of thinly slicing one and folding it into rice had simply never occurred to them. What struck them most was the balance: the sausage participates fully as a filling while the rice still feels like a proper main staple rather than a side. ## ② Cream Cheese & Shiso Onigiri (from listener Kiiro no Gerbera-san) Small cubes of cream cheese, julienned shiso leaves, and white sesame seeds are mixed evenly into rice, then shaped into a triangle and wrapped in nori. The crucial point is distributing the cream cheese throughout the rice rather than placing a single block in the centre, so every bite carries the same richness. Both hosts were convinced it would be good before they even tried it — and it exceeded expectations. The moment Meg bit in, 'shiso is supreme' was declared on the spot. They were genuinely surprised to find that cream cheese, something both had always thought of as something to spread rather than a filling, binds the rice together in the mouth when mixed in. 'You don't even need to grill it — this is already perfect.' The white sesame added another layer of flavour, and the pairing of rice with cream cheese felt like a fresh discovery for both of them. ## ③ Mixed Nuts & Salmon Onigiri (from listener Tonton Tomo-chan-san) This recipe came out of necessity: the listener's son loves mixed-in onigiri, so she went searching for new ideas and landed on the unexpected combination of salmon and mixed nuts. Her first reaction was sceptical — 'Mixed nuts?' — but once she made it, the texture won her over. Her son liked it so much it became a household staple. To make it, roughly chop the nuts or crush them in a plastic bag with a rolling pin, then mix them together with salmon and rice and shape into onigiri. The studio verdict was 'great bite and richness!' Nuts with walnuts and almonds in the mix were flagged as especially good, and the listener noted that salmon flakes work just as well as regular salmon. One host wondered aloud whether the nuts gave it a slightly snack-like quality, but the consensus landed firmly on: 'Paired with the salmon, it totally works.' ## Tasting Wrap-Up After finishing all three, both hosts agreed without reservation: 'Everything was delicious.' They thanked each listener by name — Chikuchiku no Uni-san, Kiiro no Gerbera-san, and Tonton Tomo-chan-san — and when asked for a single favourite, Sue and Meg answered in unison: cream cheese and shiso. The session closed with the observation that 'onigiri runs surprisingly deep,' and a half-serious call for a dedicated onigiri radio programme. ## Takeaways - Thinly slicing wiener sausage and mixing it into rice with salted kelp creates a completely different — and more satisfying — result than placing the sausage in whole, keeping both filling and main-staple qualities intact. - Evenly mixing small cubes of cream cheese with julienned shiso and white sesame into rice makes every bite cohesively rich, earning it the top ranking from both Sue and Meg over all three fillings. - Roughly crushed mixed nuts combined with salmon add welcome texture and substance to a mixed-in onigiri, and salmon flakes are a convenient substitute that works just as well.