Japan’s Onigiri workshops teach us sustainable eating

Onigiri, often translated as “rice ball” in English, is a beloved Japanese staple that most Japanese of all ages, from kindergarteners to office workers and hikers, eat daily. They come with a variety of fillings are wrapped in seaweed, and are also easy to carry around and can be eaten by your hand at any time.

For its convenience, simplicity, healthiness (no preservatives if you make it yourself!) and deliciousness, onigiri is attracting world attention. Here are some recommended workshops for those interested in trying to make onigiri.

Shinbashi Tamaki-ya Honten

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This long-established store has been selling tsukudani for more than 240 years since the Edo period. Tsukudani, made by simmering small fish, seaweed and other ingredients, is a preserved food known for its strong taste. It is often eaten with steamed rice, such as onigiri.

Once you are seated, freshly cooked rice and some varieties of tsukudani are brought to you. At Tamaki-ya, store staff will show you how to make onigiri step-by-step in English or other languages while sharing traditional Japanese cultural stories. In addition, after the workshop, you will receive a gift box and a certificate to take a commemorative photo wearing a happi or hachimaki.

My Shokudo Hall & Kitchen

Another is located in the Tokyo Station area, surrounded by office buildings housing the headquarters of leading Japanese companies. My Shokudo (“shokudo” means cafeteria in English) Hall & Kitchen serves as an event space for cooking, food-related teambuilding activities, fermentation workshops led by food experts and oonigiri-making lessons.

At the Miso Soup BAR, miso soup and rice balls made from local and seasonal ingredients are available on weekdays. The contents of the workshop may change monthly, so you should check it in advance. Nonetheless, this event space will provide you with a great authentic Japanese food experience whether you are on a business trip or a vacation.

Onigiri and SDGs

Making onigiri yourself will also bring many benefits in terms of sustainability. Firstly, eating domestically produced food can reduce carbon emissions (vegetarian options can reduce emissions more). Secondly, onigiri becoming more well-known worldwide will help pass on traditional culture and develop agriculture that maintains water quality and soil fertility. Finally, onigiri is one of the healthiest options among snacks because of its artificial preservative-free and nutritious ingredients.

Include an onigiri workshop in your Japan itinerary and experience authentic Japanese food culture that is both healthy and environmentally friendly.