"Serving vegan homestyle food, Obon Shokudo uses a variety of fermented ingredients made by owners Humiko Hozumi and Jason Duffany. Onigiri, or rice balls wrapped with seaweed, are popular in Japan for their portability. At Obon, onigiri are made with sprouted brown rice and filled with toasted miso in flavors like buddha’s hand with hominy and yuzu with pumpkin seed — they can be “made unseemly,” aka deep fried. First-timers should go with the combo, which includes a wide selection of menu items: two onigiri of your choice, a giant panko-crusted tater tot, a korroke, a kakiage, and a small salad." - Janey Wong
