How Onigiri Master Yumiko Ukon Makes 500,000 Rice Balls a Year — First Person


Here’s another great video from the Eater Channel on YouTube. Check it out.


At Onigiri Bongo in Japan, Yumiko Ukon and her late husband have popularized non-traditional onigiri flavors of the stuffed rice snack since 1960. Now the shop makes 1,500 rice balls a day in 55 flavors including mayonnaise and tuna, curry and beef tendon stew, and salmon roe and takana. The different flavors have become so popular that customers wait up to five hours in line to try them.

Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
For more episodes of 'First Person,' click here:

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now!

Written by The Chef Circle

How Russian Sturgeon Caviar Is Farmed and Processed — How To Make It

Master Chef Florent Cheveau Runs the Busiest Pastry Shop in Las Vegas — Chefs of the Strip