TOKYO: “Onigiri” rice balls, wrapped in seaweed and packed with mouthwatering contents, are making a comeback from their reputation as a cheap, boring snack in Japan and attracting tourists domestically and abroad.
Inexpensive lunchtime demand, an increase in travel to Japan, and tempting social media photos are all pulling consumers towards the modest onigiri. Mouthwatering images on social media, a growing demand for affordable lunches, and increased tourism to Japan are all contributing to the rising popularity of the humble onigiri.
Just ask the 50 or so customers eagerly waiting in line at Onigiri Bongo, nestled in a quiet corner of Tokyo. Yumiko Ukon, a 71-year-old owner of the shop, recalls a time when there was hardly any traffic between lunch and dinner, but now the queue is relentless. Some patrons patiently wait up to eight hours.
Onigiri Bongo boasts an impressive array of 60 different types of rice balls, stuffed with traditional fillings like pickled plum or more unconventional options like bacon with soy sauce. Despite having only nine counter seats, Onigiri Bongo manages to sell around 1,200 rice balls each day.
Though long cherished as a convenient snack in Japan, onigiri have a culinary history spanning over a millennium, once accompanying samurai onto the battlefield.
However, with Japan welcoming more visitors than ever and its pop culture gaining global attraction, onigiri are now finding their way onto lunch menus overseas. Japanese rice ball chain Omusubi Gonbei has established outlets in Paris and near Grand Central Station in New York.
“It’s light, healthy, and easy to eat,” remarks 53-year-old customer Sean King, who first experienced onigiri in Japan and was thrilled to discover them in the Big Apple. “You don’t have any regrets after eating one.”—AFP/APP
