Onigiri Audio Guide
A lump of rice, pressed into shape by human hands. That is onigiri, the Japanese rice ball. Fill it with a salty plum or a flake of salmon, wrap it in seaweed, and you have a food that has fed Japan's travelers and worke…
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Welcome to the World of Onigiri
Welcome to the world of onigiri. A warm little lump of rice that fits in your palm, pressed into a triangle or a barrel shape, wrapped in a crisp band of black seaweed. Inside waits a pickled plum, some salmon, a bit of kelp — bite in, and along with a gentle touch of salt, an unexpected filling appears. This is onigiri, the rice ball. Onigiri is one of the most familiar foods in Japan. It is no grand feast. In a school outing's lunchbox, between rounds of work in the paddies, in one hand on a busy morning — it has always stayed close beside people's daily lives. It keeps its taste even when cold, needs no utensils, and can be eaten with a single hand. Behind that simplicity lies the Japanese heart that has always treasured rice. For travelers, it is an easy first step into Japanese flavors, found at any convenience store or specialty shop. Over the next little while, let's trace the story held in this small lump of rice. Let's begin with how long onigiri has been eaten — the history of onigiri.
What you'll hear on site
- The History of the Rice Ball ¥200 · 7 days
- Fillings and Seaweed ¥200 · 7 days
- Regional Rice Balls ¥200 · 7 days
- When Do People Eat It? ¥200 · 7 days
- How to Eat It ¥200 · 7 days
- Convenience Stores and Specialty Shops ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
Open in the GuideTunes app