Onigiri, or Japanese rice balls, have been a staple in Japan for centuries.
In fact, archaeologists have discovered carbonized rice balls dating back 2,000 years—can you believe it?
That’s how deeply rooted onigiri is in Japanese food culture.
Recently, onigiri has been gaining global attention as a healthy food.
Over time, the starch in rice transforms into resistant starch, a type of dietary fiber that supports digestion and may aid in weight management.
In this article, we’ll take you on a tour of Japan’s most unique regional onigiri.
You’ll be amazed at the variety of ingredients mixed into or wrapped around these rice balls.
Onigiri is the ultimate freestyle food—it pairs well with almost anything!
When you visit Japan, you’re sure to find the perfect onigiri to match your taste.
To start, let’s explore some delightful onigiri from regions north of Shizuoka—celebrated for Mount Fuji—showcasing Japan’s creative twist on this traditional rice ball.
Hokkaido – Asparagus and Dried Salmon Cheese Onigiri
Using “Yumepirika” rice—a name combining the Hokkaido dream for the “world’s best rice” and the word for “beautiful”—this onigiri features a delightful blend of flavors.
The combination of Yumepirika rice, fresh asparagus, dried salmon flakes, and melted cheese creates a savory aroma and taste that will leave a lasting impression.
Aomori – Kikuhime Musubi
This onigiri celebrates Aomori’s long-standing tradition of edible chrysanthemums known as “Aboukyu.”
Steamed, dried chrysanthemum petals add a crisp texture and vibrant color.
Mixed with “Seiten no Hekireki” rice—grown in the majestic Tsugaru Plain—and combined with apricot and sesame, this creation offers a harmonious blend of bright and savory flavors.
Iwate – Bakke Miso Onigiri
In Iwate, renowned for its vast and fertile lands, the original “Ginga no Shizuku” rice shines through every grain.
This onigiri pairs the gentle bitterness and aroma of early-season butterbur shoots (bakké) with the rich flavor of miso, delivering a taste of spring’s bounty that truly excites the palate.
Miyagi – Seri Miso Onigiri
Crafted with the signature “Hitomebore” rice—celebrated for its fragrant aroma, delightful flavor, and chewy texture—this onigiri is filled with a savory mixture of wild parsley (seri) and the distinct, aromatic Sendai miso.
Wrapped in soft Matsushima seaweed, it offers an irresistible balance that will boost your appetite.
Akita – Iburigakko Musubi
Hailing from the renowned rice region of the Sankase River area, Akita’s “Akita Komachi” rice is grown using 100% organic fertilizer and nurtured under dramatic day-to-night temperature swings for a sweet, exquisite taste.
Diced “Iburigakko” (smoked pickled daikon) is mixed with a hint of “Tonburi” texture, making this onigiri a perfect harmony of smoky flavor and sweet rice aroma.
Yamagata – Aona Musubi
Made with Yamagata’s new rice variety “Yukiwakamaru” (debuted in 2018), this onigiri is wrapped with leaves from the region’s iconic “Aona-zuke” pickled greens.
The lightly grilled exterior brushed with miso perfectly complements the tangy pickled leaves, creating an extraordinary combination of flavors.
Fukushima – Kozuyu Onigiri
Fukushima’s acclaimed Koshihikari rice, cultivated with pure water and remarkable temperature variations, is cooked with a flavorful broth made from dried scallop adductor muscles, root vegetables, and mushrooms.
The resulting dish is a one-bowl wonder where the natural sweetness of the rice and the umami-rich broth create a sublime, unforgettable taste.
Ibaraki – Green Pepper Powder Salt Onigiri
Ibaraki, Japan’s top producer of green peppers, transforms them into a unique powder.
Mixed into Koshihikari rice known for its stickiness and subtle sweetness, the pepper powder softens the green’s bitterness, creating an entirely new flavor profile. Packed with vitamins and beta-carotene, this onigiri is so appealing that even children who aren’t fans of leafy greens will be delighted.
Tochigi – Strawberry Onigiri
Featuring “Tochigi no Hoshi,” a relatively new rice variety celebrated for its large, sweet grains, this onigiri pairs perfectly with the king of strawberries, “Tochiotome.”
The subtly pink rice ball, enhanced with a hint of salt and the fragrance of white sesame, is as visually appealing as it is delicious—even when served cold.
Gunma – Umeboshi and Edamame Onigiri
Drawing from rice grown in Gunma’s diverse landscape—from plains to mountainous terrains—this onigiri features umeboshi made from the nation’s second-highest volume of plums and sweet edamame.
The vibrant mix creates a colorful, refreshing bite where the tartness of umeboshi contrasts perfectly with the natural sweetness of edamame.
