Onigiri Four Seasons

This is an onigiri mixed with simmered kombu and sesame seeds. The sweet and savory soy-sauce flavored kombu and the umami of the katsuobushi sprinkled on top pair well with the rice.

This is an onigiri mixed with pickled takana, chirimenjako (small dried sardines), and ginger. The fragrance of the small dried sardines stir-fried in sesame oil and the refreshing flavor of ginger stimulate the appetite.

A healthy onigiri made with sixteen-grain rice mixed with perilla and hijiki seaweed. It features the popping texture of the mixed grains and the refreshing aroma of perilla.

This is an onigiri mixed with chopped pickled Nozawana and stir-fried small shrimp. You can enjoy the saltiness and crispness of the Nozawana, and the fragrance of the shrimp.

This is an onigiri made with pickled takana and spicy mentaiko. The texture of the takana and the spicy kick of the mentaiko pair perfectly with the rice.

This is an onigiri with pickled plum and katsuobushi (okaka) as ingredients. The mellow sourness of the honey-flavored plum and the umami of the smoked katsuobushi are in harmony.

This is an onigiri with a large shrimp tempura as the filling (Tenmusu). It is seasoned with salt koji, and the refreshing aroma of shiso suppresses the greasiness.

AAssortment of kinpira gobo, candied sweet potato, and thick-rolled omelet. This is a set of traditional Japanese side dishes suitable for eating with onigiri.

This is a Japanese thick-rolled omelet seasoned with dashi and sugar. It has a sweet and fluffy texture and is a delicacy directly delivered from a specialty store in Tsukiji.