Touge no Kamameshi Style Onigiri" and "Fukagawa Meshi-style Onigiri" at NewDays, etc.

The second installment of the "ekiben-style onigiri" series will be available at NewDays, NewDays KIOSK, and ekiben shops, and will be carried for a limited time from April 19 to May 9.

Ekiben-Style Onigiri Series Vol. 2

The first "Ekiben-style rice ball" series, which was developed to make it easier to enjoy ekiben, has been well received and 250,000 units were sold.

Rice ball in the style of "Touge no Kamameshi

Touge no Kamameshi Style Onigiri" and "Fukagawa Meshi-style Onigiri" at NewDays, etc.

The "Touge no Kamameshi-style rice ball" is a product supervised by Oginoya. It is made in the style of "Touge no Kamameshi," which was first introduced in 1958 and is considered a representative ekiben product, with approximately 170 million units sold to date. The rice is cooked with bamboo shoots, burdock root, and shiitake mushrooms, and topped with chicken, shiitake mushrooms, and chestnuts. It is a fun way to recreate the look and feel of the rice when you open a bowl of Touge no Kamameshi. The price is 300 yen (tax included, same as below).

Fukagawa-meshi-style rice ball

Touge no Kamameshi Style Onigiri" and "Fukagawa Meshi-style Onigiri" at NewDays, etc.

The "Fukagawa-meshi-style rice ball" is supervised by Nihonbashi Daimasu. It is made in the style of Fukagawa-meshi, one of Tokyo's most popular local ekiben. It is made by adding "Fukagawa-ni" (scallion stew) lightly seasoned with Edo sweet miso paste and ginger, and "Burdock" (fried burdock) with a rich aroma, and then gripped with scallion-flavored rice. The flavor of the scallion and the refreshing ginger are effective. The price is 250 yen.