Cơm nắm Nhật Bản có gì mà được người Pháp ưa chuộng?
Japanese rice balls, or onigiri, are gaining significant popularity in Paris, according to Kyodo News. At Gili-Gili, a Japanese rice ball shop owned by Frenchman Samuel Trifot and his wife, long queues of customers form daily to purchase rice balls stuffed with fillings like "kombu" (kelp), "umeboshi" (pickled plum), and other flavors. Priced between 3 to 4 euros (around 490–650 yen), the cost is high by Japanese standards but competitively priced in Paris, where buying three onigiri is often cheaper than a typical lunch.French customers appreciate onigiri for its convenience and health benefits. A 28-year-old woman working in publishing shared, “It’s healthy and easy to eat. To me, it might even taste better than a baguette.” The gluten-free nature of onigiri also appeals to those with celiac disease or those seeking gluten-free options. With various fillings available, it caters to diverse dietary preferences, including vegan diets. Over the past two years, onigiri has become a staple in Parisian supermarkets and grocery stores, earning widespread recognition.Anh Samuel Trifot, chủ một cửa hàng cơm nắm (trái), đưa phần cơm cho thực khách của mình - Ảnh: Kyodo NewsOmusubi Gonbei, a Japanese specialty restaurant, has played a pivotal role in popularizing onigiri in Paris. Choosing Paris as its first European destination for its sophisticated palate, the restaurant opened a second branch in February last year, which continues to attract significant foot traffic. According to Daisuke Sato, the restaurant's representative, onigiri's versatility, health-conscious ingredients, and compatibility with dietary restrictions—whether vegan or halal—make it a food that transcends cultural and religious boundaries.Sato attributes the restaurant's success to the unique taste of Japanese rice, a key ingredient. “We use brown rice imported from Japan, milled and prepared fresh in our Paris store. The best onigiri is made with Japanese brown rice,” he stated. The growing popularity of onigiri in France has led the Japanese government to view it as a potential catalyst for boosting Japanese rice exports globally.
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