Onigiri are a great source of energy. They are indispensable to Japanese cooks of all ages because they are easy to eat – even with one hand. From kids on school trips, to hardworking dads, busy womed and grandparents, onigiri and their various fillings are loved by everyone.
Rice is a staple food for Japanese people – not only for its excellent nutritional value, but also because it goes well with so many other ingredients. For example, soy. Anybody who has enjoyed a Japanese meal must know that miso soup, which is made from soy, always comes with rice. Miso is a fermented food, and very healthy. Onigiri are simple – but somehow, they are right for almost any ingredient. Feel free to make onigiri with any filling. For example, beef steak, fried and grilled fish, or even something from your own country’s culinary culture.
Both children and adults can make onigiri. It may be a little tricky at first, but you’ll soon get the knack with practice. Making onigiri can be satisfying – especially when a loved one enjoys what you’ve created. That person would surely be smiling.
Finally, I’m going to let you in on a little secret for making delicious onigiri. That is, to make the triangular or round shape with gentle pressure and love. One single onigiri, and the care that goes into it, is a reflection of the Japanese mindset. A life filled with onigiri is certainly better than one without.
Onigiri is a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori(dried seaweed). Stuffed with a a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun alternative to sandwitches for lunch.
Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.
Miso soup is a traditional Japanese soup. It's base is "dashi" (Japanese fish stock) and Miso paste. Common added ingredients are Tofu, Green onion and deep‐fried tofu but differs by personal preference. The type of miso is different from region. In western and Easter Japan white miso is mostly used.
Onigiri are a great source of energy. They are indispensable to Japanese cooks of all ages because they are easy to eat – even with one hand. From kids on school trips, to hardworking dads, busy womed and grandparents, onigiri and their various fillings are loved by everyone.
Rice is a staple food for Japanese people – not only for its excellent nutritional value, but also because it goes well with so many other ingredients. For example, soy. Anybody who has enjoyed a Japanese meal must know that miso soup, which is made from soy, always comes with rice. Miso is a fermented food, and very healthy. Onigiri are simple – but somehow, they are right for almost any ingredient. Feel free to make onigiri with any filling. For example, beef steak, fried and grilled fish, or even something from your own country’s culinary culture.
Both children and adults can make onigiri. It may be a little tricky at first, but you’ll soon get the knack with practice. Making onigiri can be satisfying – especially when a loved one enjoys what you’ve created. That person would surely be smiling.
Finally, I’m going to let you in on a little secret for making delicious onigiri. That is, to make the triangular or round shape with gentle pressure and love. One single onigiri, and the care that goes into it, is a reflection of the Japanese mindset. A life filled with onigiri is certainly better than one without.
Nice to meet you! It's been 5 years since we opened a cafe cozy where we learned together and grew up together. We offer home-cooked dishes made by moms. Asaka City, Saitama Prefecture is a peaceful area with abundant nature, such as a vegetable-growing field and a walk along the Kurome River. I want foreigners to feel the calm and gentle atmosphere of Japan.
Onigiri are a great source of energy. They are indispensable to Japanese cooks of all ages because they are easy to eat – even with one hand. From kids on school trips, to hardworking dads, busy womed and grandparents, onigiri and their various fillings are loved by everyone.
Rice is a staple food for Japanese people – not only for its excellent nutritional value, but also because it goes well with so many other ingredients. For example, soy. Anybody who has enjoyed a Japanese meal must know that miso soup, which is made from soy, always comes with rice. Miso is a fermented food, and very healthy. Onigiri are simple – but somehow, they are right for almost any ingredient. Feel free to make onigiri with any filling. For example, beef steak, fried and grilled fish, or even something from your own country’s culinary culture.
Both children and adults can make onigiri. It may be a little tricky at first, but you’ll soon get the knack with practice. Making onigiri can be satisfying – especially when a loved one enjoys what you’ve created. That person would surely be smiling.
Finally, I’m going to let you in on a little secret for making delicious onigiri. That is, to make the triangular or round shape with gentle pressure and love. One single onigiri, and the care that goes into it, is a reflection of the Japanese mindset. A life filled with onigiri is certainly better than one without.
The closest station
Asakadai
How to get to the station?
From Ikebukuro: 5mins
Free pick up service
This host can pick up you for free from the closest station!
Exact location provided after booking.
Yes, OMUSUBI workshop has a vegetarian option.
Duration of this cooking class is 1 hours.
Up to 5 people can join NAOKO's cooking class.
It costs 6000 per person.
Yes, OMUSUBI workshop has a vegan option.
Please go to Asakadai which takes 5 mins from Ikebukuro. Then NAOKO (host) will pick you up there!
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
