Onigiri Society

Onigiri Society

What Onigiri Society is

Onigiri Society defines Onigiri as “Fast food”, “Slow food”, and “Soul food” that Japan is proud of, and aims to spread Onigiri including its cultural background locally and globally.

Every Japanese has eaten Onigiri. Onigiri is made of four elements such as rice, salt, filling and nori (seaweed) or in some cases two elements: rice and salt. However, its possibility is infinite. Many Japanese have known that there have been a lot of variations on Onigiri thanks to combinations of rice, salt, filling, nori (seaweed) and flavor.

Unlike Sushi and Tempura, the global penetration of Onigiri is still low. Onigiri Society aims to locally and globally spread the excellence of Onigiri for many people to enjoy the taste and understand Japanese substantial food culture by 2020 when Tokyo Olympic is held.


Onigiri Society
February 2013
February 20, 2014
Representative Director
Yusuke Nakamura
5-9-6 Zaimoku-Za, Kamakura-City , Kanagawa, Japan 248-0013
Publishing research, writings and publications of Onigiri culture
Holding Onigiri events
Distributing images, videos and music contents related to Onigiri
Selling and exporting products related to Onigiri
Issuing licenses related to Onigiri
Supporting the sixth industrialization from primary industry by making use of Onigiri contents
Consulting service for municipalities, parties, and companies that exploit Onigiri contents


Chairman of Onigiri Society
Yusuke Nakamura
Favorite Onigiri
「Pickled Ume」「Mentaiko / Seasoned Cod Roe」

Onigiri generated from fusion of sea and mountain ingredients is slow food in Japan, the island country. Let’s spread Onigiri having the same potential as Sushi and flexibility as Ramen, Japanese noodle, to the world. Japanese sprit consists in Onigiri.

Definition of Onigiri

Onigiri is GREAT.
Onigiri is easy to be brought any time and filled with nutrition.

Onigiri is FUN.
No matter which filling you use, Onigiri is GOOD! Shape and size depend on a person who makes by hand.

Onigiri is CLEVER.
Onigiri is quickly eaten, yet digested slowly. That’s why it is filling.

Onigiri is GENTLE.
You can see a person who makes Onigiri by hand. Every bite you take, you would somehow feel happy.

In addition, Onigiri is DELICIOUS!
You taste sweetness of rice gradually. This is Japanese Soul Food!

Onigiri is filled with great features of Japan.
Onigiri is filled with love from a person who makes by hand.
Let’s deliver our food culture that we explore,
love, also make Onigiri by hand to the next generation.

Onigiri is called Onigiri because it is made by hand (nigiru in Japanese). Onigiri Society

Onigiri Manifest

  • – Onigiri is Fast food, Slow food and Soul food that Japan is proud of.
  • – Rediscover Japanese climate and food culture through Onigiri.
  • – Let’s explore Onigiri, and transmit its deliciousness and excellence to the world.
  • – Let’s spread warm deliciousness of Onigiri made by hand to children.
  • – Let’s make delicious Onigiri by hand and eat it today, tomorrow and day after tomorrow!

The Onigiri Charter

Article 1
Onigiri shall be made by hand; however, exception shall be permitted if article two and three are fulfilled.
Article 2
Onigiri is a communication tool to tell love and appreciation, and filled with dream and hope.
Article 3
Five fundamental elements of Onigiri shall be rice, salt, nori (seaweed), filling and water.
Article 4
Rice shall be an essential element for Onigiri; however, whether to use salt, nori (seaweed) and filling shall be your choice. It shall be desirable that you think highly of the history and food culture in each area by using a unique wrapping there such as kombu or leaf instead of nori (seaweed).
Article 5
Japonica shall be fundamental rice for Onigiri; however, its kind shall be no object. Also, poaceous grains such as millet, barnyard millet and barley may be used.
Article 6
The standard amount of rice per Onigiri shall be approximately from eighty to one hundred grams; however, the amount shall be no object. The amount as much as you desire or have someone eat is appropriate.
Article 7
The kind of seawater or rock salt and production place of salt used for Onigiri shall be no object.
Article 8
It shall be desirable that nori (seaweed) taken from the coast of Japan is used for Onigiri.
Article 9
Either crispy nori (seaweed) wrapped just before eating or moist nori (seaweed) wrapped for a while before eating shall be accepted.
Article 10
Fillings used for Onigiri shall be no object
Article 11
It shall be fundamental that filling used for Onigiri is one kind per piece; however, mixed rice shall be no object. The balance between fillings and rice is important.
Article 12
A maximum number of pieces of Onigiri you eat per meal shall not be determined.
Article 13
The shape of Onigiri such as triangle, round, disc-type and tawara-shape shall be no object.
Article 14
Onigiri shall be the same meaning as Omusubi and Nigirimeshi.
Article 15
It shall be permitted that you cook Onigiri by heat such as baking and frying with oil or butter after flavoring with miso, soy sauce and sweet cooking rice wine and so on.
Article 16
All of the Japanese original rice dishes such as nigiri-sushi, rolling-sushi, inarizushi, ohagi are derived from Onigiri. We shall continue to define rice as a fundamental and pursue new possibility of Onigiri.
Article 17
Onigiri is an all-purpose cooking adjusted to every situation. Although it shall be daily meal, the possibility is infinite to be served for lunch box, party, tidbits with wines and spirits in Japan and other countries.