Onigiri With Japanese Rice

We use rice from Niigata, Japan!

You can choose your favorite Onigiri filling to satisfy your craving! 

- Broiled Coho Salmon (salt cured Sockeye salmon)

- Tuna Mayo (Tuna salad, mayo, salt)

- Kishu Ume (pickled kishu ume from Japan)

 - Cheese Oakaka (cheese, sardine/bonito flakes, soy sauce) 

- Nasu Miso (eggplant, miso sauce, sasame seeds, canola oil, sesame oil)

- Tori Gobo (ground chicken, burdock root)

- Mentaiko Mayo (cured spicy cod roe - uncooked)

- Iburi Gakko and Gouda Cheese

Iburi Gakko is smoked radish takuan pickles grom in my hometown Akita. A few years back I discovered a small producer who makes it naturally without any chemical. It has become my favorite since then. The owner makes the pickles from scratch, literally. She grows own daikon radish for picking. It’s a year long process. These pickles are not available at regular stores so I place a custom order. This time I combine this wonderful pickles and Dutch Gouda. How could it go wrong? It’s a very special treat!

- Kombu & Edamame

This is a popular item with brown rice, but this week you can try it with white Niigata rice!

- Bakudan (onigiri bomb - soft boiled ajitama egg, wakame)

- Sakihokore Shio Musubi

From my recent Japan trip, I brought Akita's new premium rice SAKIHOKORE (the link is in Japanese. Please use Google Translate for English) in very limited amount. Its flavor and texture is so amazing that I wanted to share it in Shio Musubi (seasoned only with Japanese sea salt and no nori wrap). Available this week only. 

 Fremont (4-6pm)-