Omusubi Gonbē Aoyama ( Farmers kitchen)

An onigiri made with unpolished rice (brown rice). It is rich in dietary fiber and minerals, and is characterized by its popping texture and fragrant flavor.

An onigiri made with brown rice mixed with umeboshi (pickled plums) and gold sesame seeds. The sourness of the plum and the fragrance of the sesame seeds enhance the flavor of the brown rice.

An onigiri made with brown rice mixed with chopped pickled mustard greens (takana). The spicy and salty flavor of takana spreads in your mouth with every bite.

Flaked wild sockeye salmon, grilled in-house, mixed with brown rice. The saltiness and umami of the salmon pair well with the fragrance of the brown rice.

An onigiri combining chopped ume with mellow honey-ume. Enjoy the balance of sourness and subtle sweetness.

An onigiri made with rice cooked with chicken and burdock root (chicken meshi). It is flavored with the umami of chicken and the earthy aroma of burdock root, reminiscent of Japanese regional cuisine.

An onigiri mixed with chirimen jako (dried small fish) and shiso (perilla leaves). It features the refreshing aroma of shiso and the saltiness of the fish.

An onigiri made with brown rice mixed with plums, shiso, and hijiki (seaweed). It has a refreshing taste and the texture of hijiki.

An onigiri with white rice filled with kelp tsukudani (simmered in a sweet and savory soy sauce mixture). A classic combination to enjoy with rice.

An onigiri filled with high-quality Kishu Nanko umeboshi (pickled plums). The sourness of the umeboshi enhances the sweetness of the white rice.

An onigiri filled with grilled pollock roe (tarako). Grilling enhances its fragrance and provides a satisfying popping texture.

An onigiri filled with chunks of grilled wild sockeye salmon. The saltiness and umami of the fatty salmon pair perfectly with the white rice.

An onigiri with tuna mayonnaise, seasoned with a hidden touch of soy sauce and katsuobushi. The creamy tuna is enhanced with a Japanese flavor, making it a perfect match for rice.

An onigiri brushed with a different type of miso depending on the season. The rich aroma and saltiness of the miso enhance the simple flavor of the rice.

The simplest onigiri, made with only rice and salt. You can directly taste the natural sweetness and umami of the rice.

An onigiri with mentaiko (pollock roe seasoned with chili peppers) as a filling. It is characterized by its spicy kick and rich umami.

An onigiri with katsuobushi (okaka) and cheese. The smoky katsuobushi and creamy cheese are a perfect match.

An onigiri filled with small shrimp tempura. The tempura is coated in a soy sauce glaze aged in a kioke (wooden tub), which pairs well with the rice.