Seven-Eleven Japan Co., Ltd. (Head office: Chiyoda-ku, Tokyo; President and Representative Director: Tomohiro Akutsu) will fully renew its “Kodawari Omusubi” premium rice ball series, with products launching sequentially from Tuesday, May 19. For the rice, the company selected eight varieties from many high-quality production areas and cultivars. It studied cooking methods suited to each type of rice to bring out the rice’s natural flavor. Fillings such as charcoal-grilled coho salmon belly and thick-cut beef tongue are combined with the rice to create the exceptional taste distinctive to the “Kodawari Omusubi” series. The renewed series offers even better flavor through carefully selected rice and fillings, as well as meticulous rice-cooking and preparation methods. Key renewal points include the use of carefully selected rice. From superior production areas and varieties across Japan, the company selected options such as Niigata-grown Koshihikari and Yamagata-grown Tsuyahime, using different rice varieties by region. Customers can enjoy the unique characteristics of each rice, including distinct grains, a pleasantly chewy texture, and an elegant sweetness that spreads as they chew. Rice used may vary by region. The cooking method has also been tailored to each rice variety to maximize its natural flavor and pair well with the fillings. The fillings have also been carefully selected. By paying close attention to preparation methods and even ingredient size, the products are designed to remain delicious through the final bite. The lineup includes: Niigata-grown Koshihikari Rice Ball with Hokkaido Raw Tarako, priced at 240 yen (259.20 yen including tax), launching sequentially from Tuesday, May 19, and sold nationwide excluding some areas. It uses tarako aged in an ice-temperature range just before freezing, offering a distinct grainy texture and enhanced umami. Niigata-grown Koshihikari Rice Ball with Charcoal-Grilled Coho Salmon Belly, priced at 278 yen (300.24 yen