Onigiri from Japan, made with Denmark.
The rice, nori and umeboshi come straight from Japan. The rest we find here. Tonight, enjoy what happens when the two meet.
Rice 米
From the Sendai plain, fed by rivers off the Ou mountains. Warm days without extreme heat and cool nights let the grain ripen slowly. Soft, glossy, gently sweet.
Nori 海苔
From Japan's most celebrated nori waters, roasted until it snaps. Dark and glossy is the sign of the top grade. It melts on the tongue and tastes of the mineral-rich sea it grew in.
Umeboshi 梅干し
Picked from the tree in June, sorted by hand, packed in salt, laid out to dry. Sour, salty, a little fruity. One small piece carries a whole onigiri.
Miso 味噌
Soybeans, barley, black rice, red rice and six more grains, fermented slowly in wooden vats by the same family for 125 years. Stirred into dashi at the end, never boiled.
The shop.
Our own onigiri shop in Copenhagen. Until then, find us at pop-ups like this one.