You won't believe what's inside this pricey Japanese snack that takes 20 years to perfect!
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When it comes to culinary delights, the Japanese have a knack for creating dishes that are as much about the experience as they are about the taste.
One such creation that has recently caught our attention is a Tokyo rice ball that's not only priced at a premium but also boasts a preparation time that spans two decades.
But the question on everyone's lips is, is it truly worth it?
Today, we're taking you on a culinary adventure to the bustling streets of Shinjuku, Tokyo, where a humble onigiri shop is redefining luxury in the world of Japanese comfort food.
Onigiri, the quintessential Japanese snack made of rice and often wrapped in seaweed, has long been a staple for anyone seeking a quick and satisfying bite. But what happens when this simple snack undergoes a gourmet transformation?
Onigiri, more commonly known as rice balls, have seen a rise in prices from the usual 120 yen or $0.85 to around160 yen or $1.02. However, Manma, an unassuming onigiri specialty shop, is making waves with its premium offering that commands a price tag of 2,000 yen (approximately US$14.30).
The Special 20-year Miso Onigiri is a testament to the art of fermentation and the pursuit of exceptional flavor.
Miso, a staple in Japanese cuisine, is a fermented soybean paste that is typically aged for several months.
However, Manma's onigiri features a miso that has been aged for an astonishing 20 years. This lengthy process results in a miso with a profound aroma and a complex flavor profile that promises to tantalize the taste buds in ways that ordinary miso simply cannot.
Unlike the typical onigiri, which is often wrapped in nori (seaweed), the Special 20-year Miso Onigiri is bare, showcasing a deep brown hue that comes solely from the miso.
The absence of any filling might come as a surprise to onigiri aficionados, but it speaks volumes about Manma's confidence in the quality of their ingredients.
Upon taking a bite, one might expect the familiar sweetness and saltiness of miso, but Manma's onigiri offers something more—an unexpected sourness followed by a crescendo of umami that unfolds with each chew.
It's a sophisticated and unique flavor that may not cater to all palates but certainly provides an experience worth savoring for those with an appreciation for the finer things in life.
Source: @fotographeats / Instagram.
For those who find themselves in Tokyo, a visit to Manma is a must.
Located in Tokyo-to, Shinjuku-ku, Shinjuku Sanchome 14-23 and open from 8:30 AM to 9:00 PM, it's a destination that promises to offer a memorable gastronomic experience.
Would you be willing to pay a premium for a rice ball two decades in the making? Have you ever encountered a dish that seemed overpriced but turned out to be worth every penny? Share your experiences with us in the comments below!
One such creation that has recently caught our attention is a Tokyo rice ball that's not only priced at a premium but also boasts a preparation time that spans two decades.
But the question on everyone's lips is, is it truly worth it?
Today, we're taking you on a culinary adventure to the bustling streets of Shinjuku, Tokyo, where a humble onigiri shop is redefining luxury in the world of Japanese comfort food.
Onigiri, the quintessential Japanese snack made of rice and often wrapped in seaweed, has long been a staple for anyone seeking a quick and satisfying bite. But what happens when this simple snack undergoes a gourmet transformation?
A single onigiri at Manma, an onigiri specialty shop in Shinjuku, Tokyo, is being sold for 2,000 yen (US$14.30), which is significantly higher than the typical price for rice balls at Japanese convenience stores. Image source: Google Maps.
Onigiri, more commonly known as rice balls, have seen a rise in prices from the usual 120 yen or $0.85 to around160 yen or $1.02. However, Manma, an unassuming onigiri specialty shop, is making waves with its premium offering that commands a price tag of 2,000 yen (approximately US$14.30).
The Special 20-year Miso Onigiri is a testament to the art of fermentation and the pursuit of exceptional flavor.
Miso, a staple in Japanese cuisine, is a fermented soybean paste that is typically aged for several months.
However, Manma's onigiri features a miso that has been aged for an astonishing 20 years. This lengthy process results in a miso with a profound aroma and a complex flavor profile that promises to tantalize the taste buds in ways that ordinary miso simply cannot.
Unlike the typical onigiri, which is often wrapped in nori (seaweed), the Special 20-year Miso Onigiri is bare, showcasing a deep brown hue that comes solely from the miso.
The absence of any filling might come as a surprise to onigiri aficionados, but it speaks volumes about Manma's confidence in the quality of their ingredients.
Upon taking a bite, one might expect the familiar sweetness and saltiness of miso, but Manma's onigiri offers something more—an unexpected sourness followed by a crescendo of umami that unfolds with each chew.
It's a sophisticated and unique flavor that may not cater to all palates but certainly provides an experience worth savoring for those with an appreciation for the finer things in life.
Source: @fotographeats / Instagram.
For those who find themselves in Tokyo, a visit to Manma is a must.
Located in Tokyo-to, Shinjuku-ku, Shinjuku Sanchome 14-23 and open from 8:30 AM to 9:00 PM, it's a destination that promises to offer a memorable gastronomic experience.
Would you be willing to pay a premium for a rice ball two decades in the making? Have you ever encountered a dish that seemed overpriced but turned out to be worth every penny? Share your experiences with us in the comments below!
