A nostalgic Japanese comfort food that’s also an everyday staple.
Onigiri is a traditional Japanese dish made by sprinkling salt over steamed white rice, shaping it by hand, and wrapping it in nori seaweed.
It’s also known as “nigirimeshi” or “omusubi.”
Onigiri is usually formed into a triangle and often filled with ingredients like pickled plum (umeboshi) or kelp (kombu).
That said, bale-shaped or cylinder-shaped onigiri, as well as onigiri without nori, are also common. Fillings also come in a wide variety.
Onigiri is also shaped by local customs and traditions, and throughout Japan you’ll find regional onigiri that reflect each area’s food culture and character.
Well-known examples include Nagoya’s (Aichi Prefecture) “ebitenmusu,” filled with a single small shrimp tempura, and Niigata’s “kensa-yaki,” brushed with sweet miso or ginger miso.
An everyday staple for many Japanese people, and a food that brings back memories
A classic favorite loved for generations
“Ebitenmusu,” known for its distinctive look
