About omusubi SALT

Spreading the richness of Japan and the joy of eating through coverage of rice balls from all 47 prefectures in Japan

"Salt for rice balls" supervised by Kana Sugamoto

Kana Sugamoto has personally traveled to all 47 prefectures of Japan to research traditional rice ball ingredients and unravel the food culture of each region through rice balls. She is working to convey the richness of Japanese food through rice balls.

The reason she became interested in food was because of her experience with anorexia in junior high and high school. At her lowest weight, she weighed 23 kg for her height of about 160 cm, and for six years she could barely eat, which caused both her mind and body to suffer. She says that after overcoming that period, she started to pay more attention to food.

We are expanding our activities together with local producers and companies with the goal of sharing with as many people as possible the idea that "eating is living, and the joy of living," and passing on the tradition of delicious food to the next generation .

"Salt that makes rice balls a treat" is a masterpiece that was completed after repeated trial and error with salt master Inoue Yuzen of Yuya Bay in Yamaguchi Prefecture under the supervision of Kana.

The salt produced in Yuya Bay, surrounded by forests and rich in natural energy and a wide variety of minerals, is rich in flavor and umami. When Kana actually visited Yamaguchi Prefecture, she fell in love with Yuzen's salt, and now she visits Yuzen several times a year. This salt has literally become inseparable from the rice balls.

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"Osalt that makes rice balls a treat" is designed to bring out the natural flavor of the rice without interfering with the flavor of the ingredients it is tied with. It is an original blend of akamoku, a superfood rich in minerals and dietary fiber, that gives depth to even a simple seasoning. Furthermore, by adding a smoking process, it achieves a "fragrant taste as if it was cooked in a hearth." After repeated trial and error to adjust the balance of this exquisite blend , an additive-free, delicious salt made especially for rice balls has been completed. The color is not pure white like natural salt, but a warm shade with a gentle brownish hue.

The cute-looking packaging was supervised by the design office "nendo". The design was inspired by an impressive rice ball shape that will catch the eye of everyone, both in Japan and overseas. Furthermore, thanks to the relationship between Kana Sugamoto of the Traveling Omusubi Shop and Studio Ghibli, a special package featuring "My Neighbor is a Rice Ball" drawn by Toshio Suzuki has been created. This product is not only delicious, but also visually appealing.

Please enjoy the "salt that turns rice balls into a feast" confidently recommended by traveling rice ball maker Kana Sugamoto and salt master Yuzen Inoue.

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Kana Sugamoto

Traveling Rice Ball Shop / CAMPFIRE Curator / Ministry of Internal Affairs and Communications Regional Power Creation Advisor / Good Eat Company Merchandising Producer

Born in Kitakyushu, Fukuoka Prefecture. Graduated from Kumamoto University.
After working as deputy editor of "Kumamoto Taberu Tsushin," he moved to CAMPFIRE, Inc. in 2016.
In charge of local food, he supports crowdfunding projects all over Japan. In addition to his main job, he launched "Traveling Omusubi-ya" in May 2017. He became independent in March 2019. As a freelancer, he works on planning and running food-related events, promoting ingredients, product development and planning, writing, and crowdfunding support.

Traveling Omusubi Shop WEB SITE
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