National Parks Delicious Project

Cocoon Lab Co., Ltd., an official partner of Japan’s Ministry of the Environment, has launched an innovative project that brings Japan’s 35 national parks to life through one of the country’s most beloved foods: the onigiri (rice ball). The initiative, called the National Parks Delicious Project, highlights regional ingredients from each park, creating 35 unique onigiri, each telling a story about its area’s natural beauty, culture, and culinary heritage. 

The project is developed in collaboration with NIGICHA, a specialty shop in Shinjuku known for onigiri and matcha. Local ingredients, chosen carefully to reflect the character of each national park, are used to craft rice balls that celebrate the seasons, regional specialties, and local narratives.

Onigiri: A Japanese Travel Tradition

Historically, onigiri has been the quintessential travel food in Japan - portable, simple, and nourishing. Today, it is gaining global recognition alongside sushi and ramen as an easy way to experience Japanese food culture. By using onigiri as a medium, the project connects visitors not only to local flavours but also to the stories and traditions of each park region.

35 Types of Onigiri Lineup

• Rishiri-Rebun-Sarobetsu National Park: Onigiri with kelp jelly and sea urchin, fragrant of the sea
• Shiretoko National Park: Onigiri with salmon roe and mountain wasabi
• Akan-Mashu National Park: Onigiri with seared himemasu salmon and fragrant Japanese pepper
• Kushiroshitsugen National Park: Tokishirazu (spring salmon) onigiri with Saikyo miso flavour
• Daisetsuzan National Park: Onigiri with Daisetsu caviar, mayonnaise, and cream cheese
• Hidakasanmyaku-Erimo-Tokachi National Park: Onigiri with fragrant roasted corn and butter
• Shikotsu-Toya National Park: Onigiri with red shiso (red perilla) and caviar, “golden drops” style
• Towada-Hachimantai National Park: Tricolor feast onigiri
• Sanriku Fukko (Reconstruction) National Park: Onigiri with Sanriku oysters and ginger
• Bandai-Asahi National Park: Onigiri with edamame and yuzu-flavoured mountain salt rice
• Nikko National Park: Onigiri wrapped with Nikko yuba (tofu skin)
• Oze National Park: Onigiri wrapped with tomato and maitake mushrooms
• Joshin'etsukogen National Park: Onigiri with Tsumagoi cabbage, flavoured with mehari miso and cheese
• Myoko-Togakushi Renzan National Park: Onigiri with kanzuri chili paste, cheese, and aromatic shiso
• Chichibu-Tama-Kai National Park: Onigiri with Okutama wasabi and sea fragrance
• Ogasawara National Park: Onigiri topped with grilled swordfish and spicy miso
• Fuji-Hakone-Izu National Park: Onigiri with red pickled ginger and sakura shrimp, crispy style
• Chubusangaku National Park: Luxurious onigiri with Hida tomato and truffle soy sauce
• Hakusan National Park: Onigiri with mixed mountain vegetables from Hakusan
• Minami Alps National Park: Onigiri with venison simmered with fragrant Japanese pepper
• Ise-Shima National Park: Onigiri with abalone simmered in liver soy sauce
• Yoshino-Kumano National Park: Onigiri with pickled takana greens and Nanko plums
• San’inkaigan National Park: Elegant onigiri with crab and yuzu
• Setonaikai National Park: Onigiri with Seto flavors: yuzu and whitebait
• Daisen-Oki National Park: Black squid ink onigiri
• Ashizuri-Uwakai National Park: Onigiri with eel raised in clear streams
• Saikai National Park: Onigiri with fragrant karasumi (dried mullet roe) from Goto
• Unzen-Amakusa National Park: Onigiri with Amakusa Daio chicken and yuzu fragrance
• Aso-Kuju National Park: Onigiri with Aso egg and truffle egg yolk
• Kirishima-Kinkowan National Park: Moon-viewing onigiri with beni haruka sweet potato
• Yakushima National Park: Onigiri with grilled mackerel flakes from Yakushima
• Amamigunto National Park: Onigiri with raw bonito and island ginger
• Yanbaru National Park: Onigiri with Ryukyu-style dashi and pork
• Keramashoto National Park: Mozuku seaweed tempura onigiri
• Iriomote-Ishigaki National Park: Onigiri with Ishigaki beef roast

Location and Experience

The initiative extends beyond food. Cocoon Lab will host the “National Parks of Japan: National Park × Onigiri” exhibition at key locations:

• New Chitose Airport, Sapporo (2F Center Plaza), August 22–28, 2025
• Haneda Airport Terminal 3 (4F), Tokyo, September 8–14, 2025
• Umeda Sky Building, Osaka, September 24–30, 2025

Visitors can sample onigiri, take part in interactive exhibits, and receive limited-edition merchandise such as T-shirts, tote bags, and stickers. Select onigiri will also be available for purchase at:

• National Parks Café “Under the Tree” - Address: 11 Naitomachi, Shinjuku City, Tokyo 160-0014
• NIGICHA - Address: 1-3-8, Shinjuku, YKB Shinjuku Gyoen Building 1F Shinjuku-ku, Tokyo 160-0022

A portion of proceeds from merchandise sales will be donated to organisations supporting the protection and management of Japan’s national parks.

Japan’s national parks are renowned not only for their landscapes but also for the “stories of people and nature” embedded in each region. The NATIONAL PARKS ONIGIRI – 35 Local Delicacies project offers a fresh approach to exploring these areas: through taste, culture, and storytelling. It invites visitors of all ages and nationalities to experience Japan’s parks as living destinations, where food and nature meet to create unforgettable memories.