At Onigiri Bongo in Japan, Yumiko Ukon and her late husband have popularized nontraditional onigiri flavors of the stuffed rice snack since 1960. Now the shop makes 1,500 rice balls a day in 55 flavors including mayonnaise and tuna, curry and beef tendon stew, and salmon roe and takana. The different flavors have become so popular that customers wait up to five hours in line to try them.

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Credits:
Producer/Director: Tofu Media
Editor: Francesca Manto

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone

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