Onigiri Bongo has served the humble onigiri, or rice ball, for 60 years. The current owner is the widow of the original owner, whom she married after discovering the restaurant as a newcomer to Tokyo.

Preparation. Step 1. Place 2 cups sushi rice in a large bowl and pour in cold water to cover by 2"–3". Gently swish around with your hands to rinse, then drain. Repeat process until water is ...

Wash rice, agitating the grains using your hand, 10 to 15 seconds. Drain and repeat 4 to 5 times until water is mostly clear. Drain well; rinse in a fine wire-mesh strainer, 10 to 15 seconds.

A Tokyo correspondent for The Associated Press is sharing her basic onigiri recipe. It uses umeboshi (salted Japanese plums), but what you put inside can be just about anything — fish, meat ...

With the Japanese Yen at an all-time low and increased inflation numbers pinching pocketbooks, Japanese companies have been eager for any form of reprieve. A recent upswing in rice export ...

Yumiko Ukon, right, is on leave from Bongo to make and sell rice balls at the Onigiri Summit in Tokyo’s Chuo Ward on Feb. 7. She said she makes every single rice ball with all her heart.

Trout and mushroom kombu onigiri at Dry Storage. Photo by Clay Fong. Another star in chef’s Kelly Whitaker’s constellation of restaurants, which includes Sunnyside’s award-winning Wolf’s Tailor and ...

A simple recipe for onigiri, or Japanese rice balls, with salted plums. This photo shows the ingredients to make onigiri easily, in Tokyo, on June 14, 2024. Credit: AP/Yuri Kageyama.