National Parks Delicious Project
Japan’s National Parks Come to Life Through Onigiri: “NATIONAL PARKS ONIGIRI - 35 Local Delicacies”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.
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