Nice piece on a low-key onigiri joint (Tokyo)

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,”

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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.

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