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Onigiri Society in Tokyo debuts in Canada by launching original Canadian Onigiri at a sold-out foodie event as next global project following Expo Milano and Doha.
General Incorporated Association Onigiri Society (located in Tokyo, Japan; Yusuke Nakamura, Representative Director) known as the performer and exhibitor at Expo Milano 2015 is pleased to announce the launch of “Local Onigiri” for Canada as its 3rd global project after the success in Milan, Italy and Doha, Qatar. The association aims to globally spread information and an appreciation for Onigiri as a Japanese fast, slow, and soul food.
Interview about onigiri with the head chef of Waketokuyama (a two Michelin star restaurant in Tokyo)
*This article was translated from the original Japanese published by Onigiri Society in Japan with their permission.
On a rainy day in April, I arrived at Waketokuyama in Nishiazabu where I was to conduct the very first Onigiri Society interview with the restaurant's head chef. I feel that the bad omen of rain always presents itself when I have something important to do.
Here is the restaurant I visited.
We use Haiga-mai (half-milled rice) for our onigiri. It's neither brown nor white rice, but somewhere in between the two. It is commonly believed that brown rice provides more nutrition when compared to white rice, but if we consider the amount of nutrition made useful through digestion, this belief may not be entirely true.