06/16/2026
This is Mai, and it’s time for another edition of JOI-ful Monday, where we share insights into Japanese culture!
June 18 is Onigiri no Hi (おにぎりの日), or Onigiri Day, in Japan. Onigiri is a beloved Japanese comfort food made from rice shaped into triangles, circles, or other forms. Onigiri are often filled with ingredients such as salmon or Umeboshi (うめぼし) pickled plum, and wrapped in Nori (のり) seaweed.
Today, onigiri comes in countless varieties with all kinds of fillings, known as Gu (ぐ). Whether you pick one up at a Japanese Konbini (こんびに) convenience store or make your own at home, there’s an onigiri for everyone!
Here are five of the most popular Konbini onigiri flavors:
🍙 Tsuna Mayo (つなまよ) – Tuna mixed with mayonnaise
🍙 Shake (しゃけ) – Grilled salmon
🍙 Umeboshi (うめぼし) – Pickled plum with a salty and sour flavor
🍙 Mentaiko (めんたいこ) – Spicy cod roe
🍙 Konbu (こんぶ) – Simmered kelp with a rich sweet-and-savory taste
My personal favorites are Shake Onigiri and Miso Onigiri (みそおにぎり). When I was little, my father used to make miso onigiri for me, and I loved its rich, comforting flavor. It’s very simple to make: just shape the rice ball, spread miso on top, and lightly grill it—or enjoy it as is!
Do you have a favorite onigiri filling? Why not make your own onigiri and celebrate Onigiri no Hi on June 18?
また来週!
🈶今週の日本語コーナー (Konshū no Nihongo Corner)
🔸 Gu (ぐ): Filling
🔸 Konbini (こんびに): Japanese convenience store
🔸 Umeboshi (うめぼし): Pickled plum
🔸 Tsuna Mayo (つなまよ): Tuna mixed with mayonnaise
🔸 Mentaiko (めんたいこ): Spicy cod roe
🔸 Konbu (こんぶ): Simmered kelp
🔸 Miso (みそ): Fermented soybean paste
🍙🇯🇵