Onigiri, which takes 20 years to prepare - what's so special about it (5 photos)

How much can an onigiri that takes 20 years to cook cost? Considering that regular onigiri in Japan cost 120-160 yen. So how much do rare 20-year-old onigiri cost, your bets?





Their menu is, of course, funny

So, they are sold at the Manma store in Shinjuku. And it costs 2000 yen a piece. Not bad!

And you can't order them at every trendy historic restaurant, there are only two places in Japan where you can try them. The Japanese love this local exclusivity, the main store is in the Shinjuku area of ​​Tokyo.

So what's inside an onigiri that's 10 or even 20 times more expensive than a regular one? It should be made of gold.



Mmm, it looks like coffee

There's miso inside the Special 20-year Miso Onigiri. It's just that miso is usually made by mashing soybeans into a paste and fermenting it. This process usually takes about six months.

However, for this premium onigiri, Manma uses an extra-fine grade of miso, which takes 20 years to make! As those who appreciate such onigiri say: the aroma is amazing, the smell of miso is so strong that you can smell it even through the plastic packaging. Probably, this is a plus, since the Japanese eat natto.





Small gourmet shops are a trend in Japan

That's why these onigiri are dark in color, not white, as usual. They are not wrapped in seaweed as usual, but coated with an outer layer of miso.

At the same time, they do not put miso inside, this is an "empty" onigiri, which is actually considered the cheapest in Japanese cuisine.



Apparently, the poor packaging sells itself....

The Special 20-year Miso Onigiri for more than $12 a piece contains rice, miso and nothing else.

If you weigh all the pros and cons, I would rather try it out of curiosity, even if it is expensive. I've tried regular onigiri a hundred times, I wonder what elite onigiri tastes like.



TADAM! Apparently, the empty onigiri already smells of miso so much that you can't take out the saints