Which rice balls can you meet at Ministop in everyone's town?
● North Tohoku area
"Komura's Nanban Miso Onigiri" and "Komura's Nanban Miso (Dry) Onigiri" are sold in the Kita Tohoku area. The price is 130 yen each (tax included, same below).
"Komura's Nanban Miso" is a "rice friend" that has been loved in Aomori since the Meiji era. It is characterized by its rich flavor, which is made by aging fresh vegetables and adding them to the moromi mash. The lineup includes rice balls made from this and two types of "dry type" rice balls with an increased amount of chili peppers.
The photo is "Komura's Nanban Miso Onigiri"
● South Tohoku area
"Aizu Tenpo Miso-yaki Onigiri" (120 yen) and "Beef Tongue Onigiri" (140 yen) are sold in the South Tohoku area.
Aizu Tenpo Miso-yaki Onigiri is made by carefully adding Aizu Tenpo Miso, which is characterized by its aged aroma, rich flavor, and sweetness, to each rice ball. On the other hand, beef tongue rice balls are a reproduction of Sendai's famous "beef tongue". Beef tongue is carefully soaked in Sendai miso to make it sweet and spicy.
The photo is "Aizu Tenpo Miso-yaki Onigiri"
● Kanto area
"Asari rice" (130 yen) and "Fukaya green onion miso-yaki rice ball" (110 yen) are sold in the Kanto area.
Clam rice is a rice ball made by boiling clams and chopped fried bonito stock. Needle ginger is added, so you can enjoy it refreshingly. On the other hand, Fukaya Negi Miso-yaki Onigiri is made with miso melted in mirin and is slightly sweetened.
The photo is "Clam rice"
● Tokai area
"Miso-katsu" and "Shrimp Tenmusu" (150 yen each), which are based on the image of "Nagoya's specialty", are sold in the Tokai area.
Miso-katsu is a rice ball with Nagoya food "Miso-katsu" on it. The cutlet is finished with Maruya Hatcho Miso (Okazaki City, Aichi Prefecture) with miso sauce. On the other hand, Ebiten Tenmusu has a luxurious finish with two toppings of deeply seasoned Ebiten on rice.
The photo is "Miso-katsu"
● Kinki district
In the Kinki area, "Dashimaki egg (with simmered sand lance)" (130 yen) and "Sauce katsu" (150 yen) are sold.
Dashi-maki egg is a rice ball that is made by combining Kansai-style light-flavored dashi-maki egg with "Ikanago no Kugi-boiled (Tsukudani)" and wrapping it in rice. The rice is a mixture of seasoned radish leaves. On the other hand, Sauce Katsu is a rice ball with the image of the popular "Kushikatsu". Add a sauce that combines "Doro Sauce" from Kobe Oliver Sauce (Kobe City, Hyogo Prefecture) to the peach pork cutlet, and top it with rice. The spiciness and sourness of the mud sauce is appetizing.
The photo is "Dashimaki egg (with simmered sand lance)"
● Shikoku area
The "Kamatama-style Chikuwa Ten Onigiri" (110 yen) and "Awao Chicken Gomoku" (120 yen) are sold in the Shikoku area.
Kamatama-style Chikuwa Ten Onigiri is based on the image of "Sanuki udon" and is topped with eggs and Isobe Chikuwa on udon soup-style rice cooked with sardines and Shodoshima soy sauce. It is finished in a pot-tama udon style. On the other hand, the chicken gome using Awao chicken is a chicken gome rice ball using Tokushima's specialty "Awao chicken". Rice is cooked with burdock root and carrot, and it is finished with a sweet seasoning.
The photo is "Kamatama-style Chikuwa Ten Onigiri"
● Kyushu area
"Kashiwa-meshi" (98 yen) and "Menta Takana" (128 yen) are sold in the Kyushu area.
"Kashiwa" is the name for chicken in the Fukuoka region. Kashiwa rice is made by mixing sweetly seasoned chicken soboro and chicken simmered in kashiwa rice cooked with an original seasoning liquid using soy sauce from Kyushu. On the other hand, menta takana is a rice ball made by adding mentaiko from Kanefuku (Fukuoka City, Fukuoka Prefecture) to rice mixed with stir-fried takana oil and wrapping it with takana leaves. In Kyushu, you can often eat it with udon.
The photo is "Kashiwa-meshi"
MINISTOP will continue to develop and sell products with flavors that are rooted in the characteristics and culture of the region. This time, it will be the first one.
