Onigiri can be considered the soul of Japanese cuisine. But since when has this simple yet fascinating delicacy been consumed? It is said that their history dates back to the Yayoi period, when rice cultivation was introduced to Japan, which gives them a very ancient origin.
Since ancient times, onigiri have appeared in Japan. From their simplest forms to those of today, they have always occupied an essential place on tables and in everyday bentos. In recent years, this traditional specialty, both practical and tasty, no longer seduces only the Japanese, but also many gourmets around the world, becoming a true cultural symbol.
Let’s dive into the fascinating history of onigiri, exploring their origins and evolution, while discovering some surprising anecdotes. From past to present, the story of these little rice bites is sure to captivate you and make you want to savor them even more!
1. The history of onigiri
Onigiri is a traditional food generally considered to have originated in Japan, with a history dating back to the introduction of rice cultivation in the archipelago. Since then, this rice ball, both practical and full of sincerity, has crossed the ages to become an essential element of the daily life of the Japanese.
If you pay attention, you will also notice that in Korean historical dramas, common people often eat rice balls. This shows that this dish has also been a traditional food in Korea for a long time. As for whether onigiri originated in Japan or Korea, there is no definitive answer. It is most likely that this preparation emerged naturally in both countries, as a logical evolution of rice culture. After all, shaping rice into small, easy-to-carry portions is a natural dietary adaptation in regions where rice cultivation is predominant.
When did onigiri appear in Japan?
The origin of onigiri can be traced back to the beginning of rice cultivation during the Yayoi period. Archaeologists have discovered charred blocks of rice at several Yayoi sites in Japan, particularly in the ruins of the ancient city of Kosai (present-day Noto-cho) in Ishikawa Prefecture, where the excavated blocks of rice are considered to be the beginnings of onigiri. Unlike modern onigiri, people at the time used steamed sticky rice that they shaped into balls and grilled, which more closely resembled zongzi (sticky rice balls wrapped in bamboo leaves).
The evolution of onigiri through different historical periods. 
mainly used as a travel provision or for food storage.
In addition, zongzi (rice pyramids wrapped in leaves) were traditionally offered as sacrifices during the Duanwu Festival (May 5). The charred remains of rice balls found resemble these zongzi, suggesting that onigiri of the time were not only daily food, but may also have been ritual offerings to deities.
As early as the Nara period, ancient texts such as the Hitachi no Kuni Fudoki and the Kojiki first mention onigiri as "握飯 (nigiri-ii)". At that time, it was not only a food, but was also considered to have protective properties against evil, making it an essential part of religious rituals and festivities.
In the Heian period, onigiri was called "屯食 (tonjiki)", a dish made of sticky rice and molded into an egg shape.
Because of its resemblance to a bird's egg, it was also called "bird's child" ( tori no ko ). It was often served at banquets and celebrations at the imperial court, as a special dish for guards and lower-ranking officials.
During the Kamakura period, as rice cultivation evolved from glutinous rice to indica rice, the ingredients used to prepare onigiri also changed. During this period, onigiri evolved from a delicacy at imperial banquets to a convenient ration for samurai on campaign, in the form of rice balls cooked with vegetable leaves or garnished with an umeboshi plum. The ease of transport and long shelf life of these onigiri contributed to their widespread use during wartime.
In the Edo period, with the development of agriculture, the consumption of onigiri spread to the general population. Around the middle of the Edo period, the rise of nori seaweed cultivation gave rise to a new trend: onigiri wrapped in nori, which became particularly popular. 
In addition, onigiri made from various grains gradually became a staple of travel and picnics.
In the early Meiji period, the invention of ajitsuke nori (seasoned seaweed) allowed onigiri to quickly gain popularity in the Kansai region. Soon after, they became the stars of Japan's first ekiben (train station lunch boxes) and were even incorporated into school meals, becoming the much-anticipated special lunch for students.
During the Shōwa era, onigiri innovation continued to accelerate. For example, in Aichi Prefecture, the famous tenmusu (onigiri filled with tempura) was invented. With the rise of konbini (Japanese convenience stores), a new era of prosperity opened for onigiri, giving rise to new flavors such as tuna mayonnaise, fried chicken ( karaage ), and onigiri filled with salmon roe.
Throughout Japan’s long agricultural history, farmers have battled nature, battling the elements, insects, and weeds. The rice they carefully cultivated was not only a means of livelihood, but also a symbol of gratitude to nature. Originally, onigiri were used as offerings to the deities, expressing gratitude for bountiful harvests. Over time, onigiri became an essential food source for samurai during times of war, due to their practicality and ease of transport. After the arrival of peace, they evolved into an everyday food and a special snack for traveling, becoming an essential part of Japanese life. From the Yayoi period to the present day, onigiri has established itself as one of the most iconic foods in Japanese cultural history. Over the centuries, they have been passed down from generation to generation, deeply rooted in the daily lives and emotions of the Japanese. 2. How to call onigiris appropriately?
In terms of shape, "onigiri" has no specific requirements: any rice ball, regardless of its shape, can be called this. On the other hand, "omusubi" places more emphasis on the triangular shape, which imitates that of mountains in homage to the deity Kamimusubi no Kami. This is why it is often used in offerings to deities and has a more sacred meaning. Regional difference The naming of "おにぎり (Onigiri)" and "おむすび (Omusubi)" also varies depending on the region. In most parts of Japan, people generally use the term "おにぎり". However, in Kantō, along the Tōkaidō Road, as well as in the Hokuriku and Chūgoku regions, the word "おむすび" is more common. It is said that in eastern Japan, "おむすび" is more common, while in the west, "おにぎり" is most commonly used. 3. The meaning of the shape of onigiri 
As an iconic Japanese food, onigiri comes in many varieties and shapes. From the classic triangle to the cylinder (tawara shape), round to disc, each shape carries deep cultural and historical significance. The triangular shape of onigiri 
The triangular shape of the onigiri is considered to mimic the shape of mountains. In ancient Japan, people believed that mountains were divine habitats, providing humans with natural blessings such as sunlight and rain. Eating a triangular onigiri, symbolizing the shape of mountains, was believed to bring health and good fortune. In the Edo period, the triangular onigiri, which was easy to carry, became popular among travelers and spread throughout the country. Interestingly, the use of the triangular onigiri varied by region. For example, in some parts of Tokyo, it was often used on festive occasions, while in western Kanagawa Prefecture and parts of Kansai, this type of onigiri was more associated with funerals or memorial ceremonies. The meaning of the barrel (cylindrical) shape.
Cylinder-shaped onigiri, called "tawara-gata," are said to have originated in the Kansai region during the Edo period. At that time, with the rise of merchant culture, performing arts such as kabuki were very popular. During intermissions, "makunouchi bento" were served, and the small cylinder-shaped onigiri quickly became popular because they were easy to catch with chopsticks and could be neatly arranged in bento boxes. Over time, this form of onigiri spread widely, especially around Osaka and the Kansai region. The round shape of onigiri 
Round onigiri were considered the dominant shape before triangular onigiri became popular. Easy to shape, they became widely used, especially during periods of agricultural work, as they provided a quick and convenient meal. Even today, this classic shape remains familiar to people in the Chūbu, Kyūshū, and Chūgoku regions. The disc shape was often used for family meals and ritual offerings. 
As early as the 1970s, when convenience stores (konbini) began to develop in Japan, onigiri was already offered as a product on the shelves. However, at the time, Japanese people generally considered onigiri to be a homemade food, and the idea of buying onigiri in stores was unfamiliar, resulting in modest sales. To change this situation, konbini launched a distinctive product that was different from homemade onigiri: "crispy nori onigiri." By developing a special packaging that separated the rice from the nori, consumers could wrap the rice in nori when eating, thus preserving its crunchiness. This innovation quickly won over customers, driving up sales of onigiri in konbini. In 1986, konbini further optimized the packaging design, introducing a system whereby the rice could be easily wrapped in nori by pulling a central strip. From then on, onigiri gradually ceased to be seen as a simple family food and became a flagship product of convenience stores. In the late 1980s, the variety of onigiri in konbini expanded, with the appearance of high-end versions using Koshihikari rice and quality nori. From the 2000s, onigiri featuring regional specialties and versions pre-coated with nori appeared. We even saw the emergence of soft and light onigiri, shaped by hand. Onigiri in konbini have continued to innovate and renew themselves. The birth of no-knead onigiri 
No-knead onigiri (おにぎらず) are rice balls wrapped in nori without being shaped by hand, resembling a sandwich. Easy to make and convenient to eat, they quickly gained popularity. The inspiration for "no-knead onigiri" came from the wife of Tetsu Ueyama, author of the manga Le Papa Gourmet . To avoid burning her hands while shaping the onigiri, she came up with a quick and easy method, which was later incorporated into the manga's story. Thanks to their ability to hold more filling, their ease of transport, and their attractive appearance when cut, these onigiri have become popular among young women and mothers. Advanced onigiri that can be shaped 
In the Shōwa era, the classic image of onigiri was simply salted white rice wrapped in nori seaweed, with traditional fillings such as umeboshi, grilled salmon, kombu, or grilled mentai. However, from the Heisei era onwards, the evolution of onigiri has become endless.With the popularity of convenience stores and supermarkets, new variations such as fried rice onigiri, curry onigiri, and rice omelette onigiri have emerged, becoming convenient takeaway options. Homemade recipes have also diversified, incorporating ingredients such as tempura chips, sesame oil, cheese, and even potato chips directly into the rice before shaping the onigiri.
Whether it's the traditional onigiri or the more creative and modern versions, this specialty continues to seduce with its unique charm and endless possibilities. 5. The history of onigiri is inseparable from the history of the Japanese people
Onigiri, as a special food, was born with a sacred dimension since ancient times. After the Edo period, it gradually became an essential part of the popular diet, deeply integrating into the daily life of the Japanese. For them, onigiri is not just a simple meal to satisfy hunger, but also represents comfort food for the soul. No matter how the times change, onigiri remains an inseparable companion of life, imbued with emotion and tradition.