Grilled Chicken and Spring Onion Omusubi

Yakitori is one of the most popular snacks to accompany happy hours in Japanese izakayas. Recently, OMUSUBI has combined this delicacy into omusubi in the brand new product Grilled Chicken and Spring Onion Omusubi, bringing you a taste of izakayas whenever and wherever you like. The firm and juicy diced chicken pieces, as well as shredded spring onion are all covered in the special sweet teriyaki sauce, providing a sweet and slightly spicy flavour that goes perfectly with white rice.

Main Ingredients

Grilled Chicken and Spring Onion Omusubi

Nutrition Information

Energy (kcal)167
Protein (g)4.7
Fat (g)1.9
*Produced in a factory where cereals containing gluten, crustacea, eggs, fish, peanut, soybean and milk products are also handled.

Tasting Notes

How did yakitori spread its wings in Japan?

The Japanese believe that spirits reside in all things. This belief laid a foundation for a ban on meat-eating, which was doubled down following the arrival of Buddhism thoughts in Japan during the mid-6th century and the official Ban on Meat Consumption ordered by Emperor Tenmu in 675 AD. However, the ban at the time actually only covered cattle, horses, monkeys, dogs and chickens, which were the five types of animals that were domesticated and provided convenience and labour for human activities; other wild animals were not prohibited. And so, since the Heian period (794 AD), there had been records of cooking poultry – such as quails, sparrows and doves – over charcoal fire.


Later, during the Meiji period, people began to cook with chicken, and yakitori stalls serving the affordable, convenient and tasty dish became a common sight and grew in popularity. Yet, it was in the 1960s that chickens farm-raised specifically for food were introduced from the US. This had stabilized the supply and price of chicken meat, allowing it to enter mainstream Japanese diet. From then on, yakitori evolved using different cuts of the chicken and cooking styles. In addition to the meat, chicken skin and all sorts of offal also provided distinct flavours. When people pair them with cooking methods like grilling with teriyaki sauce or salt, they became an indispensable snack to accompany drinking in izakayas.