Young dudes Kan Hasegawa and Koji Kanematsu noted Americans' bottomless appetite for the rainbow roll, but wondered why onigiri ― seaweed-wrapped rice balls fused with fillings ― were hard to find. So the Japanese expats gave birth to onigiri business Onigilly, nursing it to health through La Cocina's incubator program.
Onigilly graduated to toddler steps yesterday, as Hasegawa and Kanematsu soft-launched their six-day-a-week pushcart in Justin Herman Plaza, part of Rec and Park's initiative to site food vendors on city commons.
