In the bustling world of convenience foods, Onigiri Kororin has emerged as a beacon of healthy eating in Chicago, introducing Americans to the beloved Japanese rice balls known as onigiri.
Founded by Yuta Katsuyama, a native of Japan, this small business seeks to provide nutritious, grab-and-go meal options, filling a significant gap in a market saturated with heavily processed snacks.
Katsuyama, who moved to Chicago seven years ago to pursue his studies in design and business at the Illinois Institute of Technology, was taken aback by the lack of onigiri options in a city full of ramen and sushi restaurants.
“When I came here, the only things I found in 7-Eleven were sandwiches or hotdogs,” he recalled.
This disappointment inspired him to create Onigiri Kororin in 2020 during the Covid-19 pandemic. Initially, the business operated as a shuttle service, delivering pre-ordered products directly to customers across various neighborhoods in Chicago.
Gina Czarkowski, Onigiri Kororin’s events manager, was initially a customer who fell in love with the products and the idea of introducing onigiri to people who had never tried it before.
Czarkowski joined the team in 2021, the same year Katsuyama transitioned the business to a wholesale model, allowing his onigiri to be sold in stores throughout the city, now available at more than 60 locations.
While this evolution solidified the brand as a business, it came with challenges that required both stability and adaptability in the face of the unknown.
Czarkowski noted that unlike many new brands that secure significant investments upfront, Onigiri Kororin has navigated its growth organically and with limited funding.
Katsuyama echoed this sentiment, acknowledging that the demands of running an expanding business compel him to grow personally as well.
Despite these challenges, maintaining a connection with customers remains a priority for Katsuyama.
To preserve this relationship, Onigiri Kororin has established stands at various farmers markets around the city since 2021.
Czarkowski described how these events provide an opportunity for direct interactions with consumers, allowing them to explain the concept, ingredients, and flavors of the onigiri.
Carlos Maxwell, who provides customer service at the Uptown Farmers Market, has been instrumental in educating customers about the unique packaging and the proper way to enjoy onigiri.
“Most Americans don’t know what this stuff is,” he said.
Maxwell believes that teaching customers how to open the packaging will leave a lasting impression, saying, “If they now know how to open this package anywhere in the world because they learned it from us, then they’re going to carry us with them forever.”
Czarkowski emphasized that these markets are not just about selling products; they also foster connections with other local businesses.
Onigiri Kororin prides itself on using locally sourced ingredients, working with Chicago-based companies like Phoenix Bean for tofu and Chilee Oil for chili oil, promoting a network of small-batch craftsmanship.
Maxwell cherishes the relationships he builds with fellow vendors, stating, “Sometimes we just trade food. If it’s slow, then we might wander around and hang out and talk to each other.”
Beyond farmers markets, Onigiri Kororin has expanded its reach to university campuses, providing students with a convenient and healthy food option.
Katsuyama explained, “Onigiri is perfect for those busy students. You can have it with just one hand when walking or studying.”
Drawing on his own experiences of balancing studies and eating on the go, Katsuyama aims to provide onigiri to the thousands of students who call Chicago home.
With future ambitions to extend the business to other universities, including DePaul, Onigiri Kororin is carving its niche in the Chicago food scene.
The venture represents not just a business opportunity, but a cultural exchange, allowing Americans to experience a taste of Japan through a simple yet beloved food item.
By sharing onigiri with their community, Katsuyama and Czarkowski invite everyone to learn more about and enjoy this traditional Japanese food, essentially offering a bite of their culture to the city of Chicago.
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