Japan's humble onigiri took over lunchtimes around the world
Onigiri has evolved from a home snack to a global favorite, with rising demand during the pandemic, significant sales in Japan, and growing recognition in international markets like France.
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Onigiri, the traditional Japanese rice ball, has evolved from a simple home snack to a global lunchtime favorite. Once primarily consumed in bento boxes or at home, onigiri is now gaining popularity in various countries, including the US, UK, Germany, and Australia. Tokyo's Onigiri Bongo, a restaurant known for its diverse selection of rice balls, serves around 1,500 onigiri daily, attracting both locals and international visitors. The rise in demand for onigiri is partly attributed to changing eating habits during the COVID-19 pandemic, with more people seeking artisanal options. Convenience stores in Japan have also embraced this trend, offering a wide range of onigiri varieties, with 7-Eleven selling over 2 billion rice balls in a year. The dish's appeal lies in its simplicity and versatility, with numerous fillings and toppings available. Internationally, onigiri has found a niche, particularly in France, where it is compared to sushi and ramen in culinary significance. The Onigiri Society aims to promote the dish further, highlighting its historical roots and adaptability. As onigiri continues to gain traction worldwide, it is seen as a healthy, convenient snack option.
- Onigiri has transitioned from a home snack to a popular global dish.
- Tokyo's Onigiri Bongo serves around 1,500 rice balls daily, showcasing its popularity.
- Demand for onigiri has increased due to changing eating habits during the pandemic.
- Convenience stores in Japan play a significant role in onigiri's availability and variety.
- The dish is gaining recognition in international markets, especially in France.
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13 commentshttps://www.tsunagujapan.com/16-top-selling-items-at-lawson-...
It's basically a sandwhich, right? Only that it costs 5-10x more.
One thing I noticed since is that it can be a great vegan option: You can make one from rice salt and dried kelp/seaweed plus some pickles (umeboshi etc.)
Are they hard to make at home? I haven't found great/reliable spots to get these in SF. (Where are the great SF spots for these??)
We love this Nori Komi furikake, you can put it on anything, including buttery popcorn!
https://www.amazon.com/Jfc-International-Seasoning-Furikake-...
My favourite is wasabi tuna in a tube shape.
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