Onigiri Specialty Store "ONI&Co.", a Hot Topic on TV and Radio, Opens Second Store at Gransta Tokyo, a Commercial Facility Inside JR Tokyo Station

ONI&Co., a hot topic for its carefully selected ingredients and vibrant colors, lands in Tokyo Station "ONI&Co." is an onigiri specialty store that uses carefully selected ingredients, represented by specially cultivated "Harewatari" rice from Aomori Prefecture. Since its opening, its onigiri, which focuses on the marriage of ingredients and is finished with vibrant colors, from classic flavors like natural red salmon and seared cod roe butter to unique seasonal limited-time menus, has attracted much attention from many media, especially TV and radio. This time, we have realized our opening in "Gransta Tokyo," a commercial facility inside the station. We will transmit the new charm of onigiri at the gateway to Tokyo, where many travelers from Japan and abroad come and go.

Menu for Sale The Gransta Tokyo store will sell popular classic and limited-time menus that have been featured on TV.

- **Seared Cod Roe Butter:** A popular onigiri with a vibrant appearance, combining raw cod roe and seared cod roe luxuriously, with rich butter sealing in plenty of umami. This item was also featured on TV. - **Toriten Nanban Bento:** A hearty bento with chicken tempura coated in a homemade sweet and sour sauce, generously topped with a rich homemade tartar sauce. You can also enjoy ONI&Co.'s carefully selected three types of onigiri together.

Commitment to Rice - Using Specially Cultivated Rice from Aomori Prefecture ONI&Co.'s onigiri uses specially cultivated "Harewatari" rice from Aomori Prefecture. "Harewatari" rice, nurtured by the rich nature of Aomori Prefecture, the hometown of representative Kawaharada, has a fragrant aroma, an elegant balance of sweetness and stickiness, and is delicious even when cold. Among these, we carefully select those cultivated under special cultivation standards, which means reducing the use of pesticides and chemical fertilizers to 50% or less of conventional cultivation, based on the guidelines of the Ministry of Agriculture, Forestry and Fisheries.