So, I think Japanese people just leave their onigiri out on the counter, right? Because I’m not sure if I should refrigerate mine or not. But I’ve read somewhere there’s a kind of food poisoning you get from old rice, and I just don’t know - but I don’t want them to dry out in the fridge. So what’s the traditional way to do it?
Also, how long are they supposed to last? I did several, with umeboshi and some other stuff. Stuck olives in a few.