Make Japanese Grilled Rice Balls (Yaki Onigiri) in Osaka

Japan is home to plenty of creative ways to serve rice, and one of the most popular is the simple yet versatile onigiri: pressed balls of steamed sticky rice, often filled and crowned with nori seaweed. You can find onigiri rice balls in every convenience store and supermarket in the country, but not all onigiri are equal. Yaki onigiri (grilled rice balls) are brushed with soy sauce and grilled until brown and crisp. The result? Warm, aromatic, and flavorful balls of rice that threaten to run regular onigiris out of business. They taste best freshly grilled, so why not try making them yourself?

The deliciousness of yaki onigiri depends greatly on the soy sauce. That’s why, in this experience in Osaka, you’ll start by getting an overview of the history, regional varieties, colors, and fermentation methods of soy sauce before tasting five different types, among which you’ll choose your two favorites to use in your yaki onigiri rice balls.

Next, you’ll learn to make and grill yaki onigiri rice balls with a local host who specializes in cooking with fermented and natural ingredients free of additives. You’ll learn from their insights into healthy eating habits and customs in Japan, how fermented ingredients are used, and tips to incorporate into your own diet. You’ll then cook, season, shape, and grill your rice balls directly over the fire, guided by your host’s instruction. You’ll immediately notice their rich aroma as they turn brown.

Once they are ready, you can enjoy them on the spot or take them home to snack on later, along with a ball of naturally fermented miso paste your host will give you as a keepsake. You can use it to make miso soup by adding water, a perfect complement to your yaki onigiri snack.