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Japanese Ume Onigiri Box

$94.00
( / )
Mother's Day · Free Shipping
Six Japanese essentials, one onigiri press — and one perfect onigiri.

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Onigiri is Japan's most personal food — shaped by hand, filled with intention, eaten in a moment. This box brings together six carefully sourced Japanese ingredients — and one simple tool — to make that experience possible anywhere.

Every ingredient was chosen from producers trusted by Japan's top kaiseki and sushi chefs — the same sources that supply Michelin-starred kitchens across Japan.

At the center is Uonuma Koshihikari — grown in the river basin of Niigata's snow country, Japan's most celebrated rice-growing district. Vacuum-sealed in a single 300g portion (exactly 2 cups uncooked), it arrives at peak freshness with no measuring required.

Around it: hand-harvested Ariake nori, thin and clean; Shio Kombu slow-simmered for layered depth; Sansho Miso with the floral heat of Ayabe-grown sansho pepper; and Kishu Nanko Umeboshi — Japan's most prized pickled plum, aged for a balance of salt, acidity, and umami that no other variety matches. A premium nori furikake completes the pantry.

Onigiri comes in two classic forms — round or triangle. The triangle onigiri press included in this box makes the iconic three-cornered shape effortless, even for first-timers. No guesswork, no practice needed.

No substitutions. No fillers. Just the ingredients a good onigiri deserves — and the tool to shape it.


What’s inside the box

Six Japanese pantry essentials:

  • Uonuma Koshihikari Rice (300g) — Japan's most celebrated short-grain rice, vacuum-sealed in a single-use portion. No measuring needed.
  • Ariake Sea Mini Roasted Nori — hand-harvested from Japan's finest seaweed bay
  • Shio Kombu (80g) — slow-simmered kelp seasoned with salt and soy
  • Sansho Miso (100g) — Kyoto Tamba miso with the floral heat of Ayabe-grown sansho pepper
  • Kishu Nanko Umeboshi (100g) — Japan's most prized pickled plum, from Wakayama
  • Premium Nori Furikake (40g) — a chef-grade rice seasoning built on Ariake roasted nori

Plus one tool:

  • Triangle Onigiri Press — press, shape, and release a perfect triangle onigiri every time


Looking for inspiration? Explore our delicious onigiri recipes!

・Koshihikari Rice: White rice (Koshihikari variety) — Uonuma, Niigata, Japan. Vacuum-sealed. No additives.

・Roasted Nori: Dried seaweed — Ariake Sea, Japan. No additives.

・Shio Kombu: Kombu, soy sauce, salt, mirin, sugar — Japan. Contains soy and wheat.

・Sansho Miso: Miso (soybeans, rice, salt), sansho pepper (Ayabe, Kyoto), sugar, mirin — Japan. Contains soy and wheat.

・Kishu Nanko Umeboshi: Ume plums, salt — Wakayama, Japan.

・Nori Furikake: Roasted nori (Ariake Sea, Japan), sesame, salt, sugar. No artificial additives. The same Ariake nori trusted by Japan's top sushi and kaiseki chefs — one of the most sought-after ingredients a rice dish can carry.

Contains: soy, wheat (shio kombu, sansho miso, furikake). Produced in facilities that handle sesame and fish.

Each item in this box has its own storage requirement. General guidance below.

・Dry items (rice, nori, furikake): Store in a cool, dark place away from direct sunlight and humidity. Once opened, seal tightly and consume as soon as possible.

・Shio kombu and sansho miso: Refrigerate after opening. Consume within 2 to 3 weeks once opened.

・Umeboshi: Store at room temperature before opening. Refrigerate after opening and consume within 1 month.

Best before dates are printed on each individual package.