Onigiri Bongo, a rice ball shop and restaurant in the Otsuka neighborhood of Tokyo, has been attracting long queues of customers since it opened in 1960. Despite the high demand, owner Yumiko Ukon ensures that they never run out of rice, selling up to 1,500 rice balls a day with 57 different toppings.
The popularity of onigiri is on the rise in Japan, with convenience stores offering new varieties to meet the demand. The dish has also gained popularity overseas, with Japanese rice exports increasing significantly in recent years. In countries like Australia and the US, onigiri has become a favorite snack for consumers seeking a quick and delicious option.
The French have embraced onigiri as well, with over 50 shops in Paris and even Olympic athletes praising the dish for providing them with energy during competitions. In Japan, onigiri has a long history, dating back to at least the 11th century, and has been featured in literature and art throughout the centuries.
Despite its long history, onigiri continues to evolve, attracting new fans both in Japan and globally. The Onigiri Society, chaired by Yusuke Nakamura, works to promote and celebrate the dish, hoping to showcase it prominently at next year’s World Expo in Osaka. With its simplicity and versatility, onigiri is set to continue delighting consumers worldwide for years to come.
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