おにぎり屋の営業日と営業時間を教えてください。

毎週火曜日の11:00〜15:00に営業しています。週末の出店は月2回ほど行っており、最新の出店情報はInstagramアカウントで告知しています。

おにぎりに使われている乾燥野菜はどこで作られていますか？

京都の契約農家から仕入れた野菜を乾燥加工しています。九条ねぎをはじめとする京野菜や、地元で採れた旬の野菜を原料としています。規格外野菜を活用することで、食品ロス削減にも貢献しています。

予約は必要ですか？

予約は不要です。営業時間内にお越しいただければ、その場でお買い求めいただけます。ただし、数量限定のメニューは売り切れ次第終了となりますので、お早めにお越しいただくことをおすすめします。

アレルギー対応はしていますか？

メニューによって使用食材が異なりますので、アレルギーをお持ちの方は当日スタッフにお声がけください。乾燥野菜自体は野菜のみを使用していますが、おにぎりの具材や味噌汁には大豆製品が含まれるメニューがあります。

乾燥野菜の購入もできますか？

店頭でOYAOYAの乾燥野菜商品を販売していることがあります。また、オンラインストアからも購入可能です。おにぎりで気に入った乾燥野菜があれば、ご自宅の料理にも取り入れてみてください。

Dried Vegetable (Sun-Dried Vegetable) Onigiri Project | Held Every Tuesday in Kikukawa, Tokyo

April 7, 2026June 2, 2026

Rei Kojima

Summary of this article

The Dried-Vegetable Rice Ball Project is a Kyoto-born initiative held every Tuesday from 11:00 to 15:00 at a shared dining space in Kikukawa, Tokyo. OYAOYA dries and processes off-spec vegetables sourced from contract farms in Kyoto, offering obanzai rice balls that use six ingredients—Kujo green onion, dried tomato, root vegetables, and more—along with additive-free miso soup. It contributes to reducing food loss and building local community.

Every Tuesday, at a shared dining space in Kikukawa, Tokyo, we hold “Kyoto-Grown Dried-Vegetable Rice Balls and Soup,” a rice-ball shop using dried vegetables. Based on obanzai that make the most of dried vegetables, we propose a new form of rice ball. Valuing local ingredients, we use dried vegetables made from off-spec produce to offer heartwarming obanzai in rice-ball form.

This article covers, in detail, the thinking behind the rice-ball project’s aim of reducing food loss, the appeal of menus that only dried vegetables make possible, and even the actual shop information.

TOC

The Background Behind the Birth of the Rice Ball Project

“Kyoto-Grown Dried-Vegetable Rice Balls and Soup” is a project run by OYAOYA, a Kyoto-born dried-vegetable brand. It dries and processes off-spec vegetables sourced from Kyoto farms and turns obanzai made from those dried vegetables into rice-ball fillings—an initiative that seems obvious but hadn’t existed before.

Contributing to Food-Loss Reduction by Using Off-Spec Vegetables

The vegetables used in this project are ones that don’t reach the market because of irregular shape or sizeNon-standard vegetables. By drying vegetables that would otherwise likely be discarded, they are given new life as long-storing ingredients. The everyday act of eating a rice ball becomes a way to take part in reducing food loss.

The Significance of Sharing Kyoto’s Obanzai Culture in Tokyo

Obanzai is Kyoto home cooking—a food culture full of wisdom for not wasting ingredients. The spirit of obanzai, using seasonal ingredients fully and skillfully drawing on preserved foods, resonates with today’s idea of sustainability. This project creates a place to experience Kyoto’s obanzai culture in Tokyo, generating regional exchange through food.

Creating a Place to Make Dried Vegetables Feel More Familiar

Dried vegetables tend to carry a “preserved food” image, but they’re actually an ingredient that enriches the everyday table. By letting people encounter dried vegetables in the approachable form of a rice-ball shop, the wish to deliver the new discovery of “dried vegetables can be this delicious” is the driving force of the project.

The Appeal of Obanzai That Only Dried Vegetables Make Possible

Being able to enjoy a wide variety of vegetables regardless of season is a major feature of this project, thanks to using dried vegetables. Highly storable and with concentrated umami, dried vegetables keep their flavor even over time and last well, making them ideal as rice-ball fillings, too.

The Concentrated-Umami Trait of Dried Vegetables

When vegetables are dried, moisture escapes and umami components concentrate. Being able to enjoy a deeper flavor than cooking fresh vegetables as-is is a hallmark of dried vegetables. When used as rice-ball fillings, a small amount produces enough flavor, so they pair wonderfully with rice.

A Stable Ingredient Supply Unaffected by Season

Fresh produce can become hard to obtain depending on weather and season, butDried vegetablescan be stored long-term at room temperature. Being able to offer consistently high-quality rice balls year-round is a strength unique to dried vegetables.

A Simple Cooking Method That Doesn’t Rely on Additives

The miso soup served alongside the rice balls is characterized by a gentle flavor generously using dried vegetables and tofu. To draw out the umami of the ingredients themselves, it’s made with a simple cooking method that uses no additives or chemical seasonings. Because dried vegetables have strong umami, they can produce plenty of flavor without adding extra seasonings.

The Menu and Its Distinctive Points

The rice balls offered are a rich and varied lineup, using obanzai made with six kinds of dried vegetables as fillings.

Variety of Rice Ball Fillings

The fillings range widely, from Kujo green onion and dried tomato meatHeirloom vegetablesto new ingredients, letting you enjoy differences in flavor and texture. Rice balls made with distinctly Kyoto ingredients offer an original taste you won’t find elsewhere.

Dried-Vegetable Miso Soup

The miso soup that comes with the rice-ball set is made by combining several kinds of dried vegetables. The seasoning is simply the broth from the dried vegetables and miso, but the power of the ingredients gives it a deep flavor. A bowl that warms you from the core is a comfort during a busy lunchtime.

List of Rice Balls and Dried-Vegetable Menu Items

Menu	Dried vegetables used	Features
Kujo Green Onion Rice Ball	Dried Kujo green onion	A flavorful item using Kyoto’s heirloom vegetable
Dried Tomato Meat Rice Ball	Dried tomato	A combination of concentrated tomato umami and meat
Root-Vegetable Obanzai Rice Ball	Dried daikon, dried carrot	A Japanese-style rice ball packed with dietary fiber
Seasonal Vegetable Rice Ball	Seasonal dried vegetables	A limited-time menu capturing the flavors of the season
Dried-Vegetable Miso Soup	Several kinds of dried vegetables, tofu	A gentle, additive-free flavor

A Sustainable Initiative Connecting Communities and Ingredients

The Dried-Vegetable Rice Ball Project is not only about making effective use of ingredients—it’s also an initiative that carries local traditional food culture into the future.

Sustainable Ingredient Sourcing Realized Through Partnership with Farmers

The dried vegetables used in this project are sourced directly from contract farms in Kyoto. By partnering with local farmers and buying up unused vegetables at a fair price to dry and process them, it contributes both to improving farmers’ income and to reducing food loss.A sustainable food initiativestarts from a single rice ball.

Building Local Community Through Food

By holding it every Tuesday, it has become a place where people working or living nearby can easily drop by at lunchtime. Through rice balls, conversations about dried vegetables and off-spec produce arise, and interest in food loss and agriculture naturally spreads. Building this kind of local community is another important outcome of the project.

Shop Overview and Access Information

Rice balls and miso soup that fuse storability and umami—something only dried vegetables make possible. This project, which makes use of off-spec vegetables and carries local food culture into the future, can be enjoyed every Tuesday in Kikukawa, Tokyo. If you’re in the area, do stop by.

Business Days, Hours, and Location

Date and time: Every Tuesday, 11:00–15:00 (weekend pop-ups about twice a month)

Place: 1F “Ora Neuvono,” Neuvono Kikukawa 2, 4-7-9 Tatekawa, Sumida-ku, Tokyo, along Mitsume-dori @hola_neuvono」

Access: 3-minute walk from Kikukawa Station on the Toei Shinjuku Line. It’s along the large road (Mitsume-dori) leading to Skytree.

Ora Neuvono Official Website

Agriture'sdried-vegetable productsIf you’re interested inDried vegetable OEM, or if you’re a business considering , please feel free to get in touch.Kyoto vegetablesWhy not experience the appeal of dried vegetables made from

We have materials available to help you understand dried processing OEM

Agriture OEM, flexibly handling everything from small lots to large lots

OEM supported from 100 g of existing raw material
Drying of brought-in raw materials also possible
Support from processing to filling in one place

Download the materials here

FAQ

Please tell me the rice-ball shop’s business days and hours.

We’re open every Tuesday from 11:00 to 15:00. Weekend pop-ups are held about twice a month, and the latest pop-up information is announced on our Instagram account.

Where are the dried vegetables used in the rice balls made?

We dry and process vegetables sourced from contract farms in Kyoto. We use Kyoto vegetables such as Kujo green onion, along with seasonal produce grown locally, as raw materials. By making use of off-spec vegetables, we also contribute to reducing food loss.

Do I need a reservation?

No reservation is needed. If you come during business hours, you can buy on the spot. However, limited-quantity menu items end once they sell out, so we recommend coming early.

Do you accommodate allergies?

The ingredients used differ by menu item, so if you have an allergy, please let the staff know on the day. The dried vegetables themselves use only vegetables, but some menu items contain soy products in the rice-ball fillings or miso soup.

Can I also buy dried vegetables?

We sometimes sell OYAOYA dried-vegetable products in the shop. They can also be purchased from our online store. If you find a dried vegetable you like in a rice ball, do try bringing it into your home cooking.

Download the OEM contract processing materials

We will send the materials to your email address based on the information you provide.

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Author of this article

Rei Kojima Agriture CEO

CEO of Agriture Inc. Runs a contract processing and OEM business centered on dried vegetables and dried fruit. In partnership with farmers within Kyoto Prefecture, he pursues “sustainable food distribution” through the use of non-standard vegetables and support for sixth-industrialization. Drawing on extensive hands-on experience at manufacturing sites, he provides support that walks alongside every business considering OEM—from product planning and prototyping to small-lot handling, packaging design, and sales-channel development.