By YO SATO/ Staff Writer
April 12, 2025 at 07:00 JST
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. A woman who received an onigiri from Ukon’s hands said the rice ball was fluffy and delicious. (Toshiki Toyama)
The humble rice ball, eaten in Japan for thousands of years, is seemingly more popular now than ever, with specialty shops opening in succession and billions sold at convenience stores every year. [Read More]
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