Yumiko Ukon and her late husband have been serving rice balls since 1960. Their restaurant, Onigiri Bongo, makes 1,500 rice balls a day in fifty-five flavors. Customers who crave for the classic snack in non-traditional flavors will have to wait up to five hours in line just to get them.
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Onigiri is very tasty depending on the ingrediants. I'm not much of a sour plum eater but I love the ones with salmon or tuna in them.
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