When people think of Japanese food, sushi and ramen often come to mind. But for Tokyo native Yuta Katsuyama, who moved to Chicago for graduate school, one familiar favorite was noticeably missing: onigiri, Japan's beloved rice balls.
What began as a five-week graduate school experiment in the summer of 2020 eventually became Onigiri Kororin, a Chicago-based business introducing Japanese comfort food through convenient, grab-and-go rice balls.
The journey, however, didn't start in a restaurant or grocery store. It started with a shared kitchen, online preorders, and a Chevy Volt making deliveries in parking lots across Chicago.
Growing up in Tokyo, Yuta was accustomed to finding onigiri just about everywhere. These handheld rice balls, typically filled with savory ingredients and wrapped in seaweed, are an everyday staple in Japan, enjoyed as a quick breakfast, lunch, or snack. Unlike sushi, which commonly uses vinegar-seasoned rice, onigiri is traditionally made with plain rice and comes in various shapes, most recognizably a triangle.
When Yuta arrived in Chicago to study design and business at the Illinois Institute of Technology, he noticed that while ramen and sushi were widely available, onigiri was much harder to find.
Determined to share this familiar comfort food, he began exploring ways to introduce onigiri to Chicago consumers. His early concepts included an onigiri-making device and a breakfast meal kit, but testing suggested customers were more interested in enjoying ready-made onigiri than preparing it themselves.
In July 2020, Yuta teamed up with fellow design graduate Cristina Tarriba to launch Onigiri Shuttle Kororin, a five-week business experiment during the COVID-19 pandemic.
Working out of a shared kitchen, the pair prepared onigiri based on online preorders. Yuta then drove his personal Chevy Volt to designated parking spots around Chicago, where customers could pick up their freshly made rice balls.
The first day brought just five customers, all of whom were Yuta's friends. But according to Illinois Tech, demand quickly grew, reaching approximately 40 customers per day by the fourth week. Encouraged by the response, the founders decided to pursue the business full-time.
Even the name carries a piece of Japanese culture. Kororin comes from Omusubi Kororin, a traditional Japanese folktale about an elderly man whose rice ball rolls into a mouse's home. The story explores honesty and kindness, values that reflect the founders' hopes of spreading happiness through food.
Six years later, Onigiri Kororin has grown beyond its original parking-lot pickup model. Its freshly made rice balls are now available through grocery stores across the Chicago area, with flavors including Black Garlic & Miso Tofu, Creamy Tuna Mayo, Grilled Yuzu Salmon, and Chilee Crisp Shrimp.
The business also offers catering for office gatherings, parties, and special celebrations, including self-serve onigiri bars and individually packaged combinations.
But behind the growing business is a simple idea: sharing a familiar part of Japanese everyday life with a new community.
For Yuta, what began as a craving for a taste of home has become an opportunity to introduce more Chicagoans to the food he grew up enjoying.
Curious to try onigiri? Visit Onigiri Kororin to explore its flavors and find a nearby retailer.
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References
Connor, A. (2021, January 29). The rice stuff: ID student brings beloved Japanese food staple to Chicago. Illinois Institute of Technology. https://www.iit.edu/news/rice-stuff-id-student-brings-beloved-japanese-food-staple-chicago
Onigiri Kororin. (n.d.-a). Catering. https://www.onigirikororin.com/catering
Onigiri Kororin. (n.d.-b). Our flavors. https://www.onigirikororin.com/flavors
Onigiri Kororin. (n.d.-c). Our story. https://www.onigirikororin.com/story
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