to Ukon, what makes onigiri special is not the details of preparation …
“It’s not about the technique. It’s about how much feeling you can put into each onigiri. That’s why I’ll never forget my mother’s onigiri for the rest of my life,”
to Ukon, what makes onigiri special is not the details of preparation …
“It’s not about the technique. It’s about how much feeling you can put into each onigiri. That’s why I’ll never forget my mother’s onigiri for the rest of my life,”
Cool! It’s been years since hitting Japan, but I don’t recall seeing an onigiri (only) restaurant before. Wonder if it’s a new hipster-ish trend there, but I would definitely pop in if I saw this place. I love onigiri, and I love these tiny specialized foods shops they have. I really miss this about traveling to Tokyo and Hong Kong. I’ve tried making these at home and while they are passable, I don’t find them quite the same as the ones I get in Japan, so maybe that made with love and care statement is the answer.