A Sustainable and Nutritious Take on a Japanese Classic

Maruyanagi Foods Inc. will be presenting a unique take on the traditional onigiri rice ball at the Osaka Expo. The company aims to demonstrate how traditional foods can be both healthy and sustainable, offering a glimpse into the future of food.

The onigiri will feature a blend of steamed soybeans, white rice, and fiber-rich barley. Seasoning includes salt, soy sauce, and traditional dashi broth. This approach contrasts with the increasing reliance on technological advancements in the food industry, instead focusing on Japan's culinary heritage to address modern challenges.

One key focus of the onigiri is addressing the global protein crisis. Soybeans, a primary ingredient, offer a protein content comparable to beef. Furthermore, soybean cultivation is significantly more water-efficient than beef production, using less than 13% of the water required for an equivalent mass of beef. It also generates a minimal amount of greenhouse gas emissions compared to cattle farming.

The new onigiri also aims to combat the lack of dietary fiber in modern diets. The inclusion of barley, which has a higher fiber content than white rice, results in each onigiri containing a substantial amount of dietary fiber. The composition of the onigiri is approximately 40% barley and steamed soybeans.

Barley's cultivation cycle, which spans from autumn to early summer, allows for crop rotation with rice. This method requires less water and labor. The "Onigiri of the Future" will be available for sampling at the Osaka Healthcare Pavilion's Food and Culture of the Future section.