Mana Musubi

HAWAII'S MUSUBI HEADQUARTERS



THE FLUFFIEST MUSUBI
IN THE TOWN



MADE BY EXPERTS, SERVED WITH LOVE



HEALTHY, NUTURING,
& TASTEFULL



HAPPINESS IS HANDMADE



ENSURING FOOD SAFETY



WE KNOW WHAT INGREDIENTS WE ARE USING



Menus



We use fresh, locally sourced and seasonal ingredients of the best quality.
All our dishes may be Vegetarian, Vegan & Gluten-Free.
The menu shown is the most popular ones. However, we will customize delicious and innovative menus to meet your budget, taste and need, taking exceptional care of organizing all the details for any kind of event - from coffee breaks to business luncheons, small intimate dinners to large scale events, family gatherings and holidays.



MUSUBI VARIETIES



WHITE RICE



KOSHIHIKARI RICE
from California

The Japan-oriented super-premium short grain rice grown in the U.S.



Salmon ($1.90)

SPAM ($1.80)

Tuna & Mayo ($1.80)

Spicy Tuna & Mayo ($2.00)

Kombu ($1.80)

Ume ($1.85), & six more kinds...



BROWN RICE



KOSHIHIKARI RICE
from California

It is not "partly-milled" but REAL brown-rice!



Salmon ($2.00)

Crunchy Ume Tuna & Mayo ($2.00)

SPAM ($2.00)

​Kombu ($2.00)





SPECIAL WHITE RICE



KOSHIHIKARI RICE
from JAPAN

Each rice grain is more shinning, consistent, and flavorful than California grown KOSHIHIKARI!



Mentaiko ($2.10)

Ground Beef Sukiyaki ($2.05)

​Salmon ($2.00)






10-GRAIN RICE



ORIGINAL BLEND of
Quinoa, Amaranth, Flax Seeds, Green Lentil, Red Lentil, Pearl Barley, Pressed Barley, Mochi Rice, Brown Mochi Rice, Brown Rice, & White Rice



Hijiki Seaweed ($2.00)

Shiso Wakame ($2.00)

​Salmon ($2.00)

​Ground Beef Sukiyaki ($2.00)



WE USE HIGH QUALITY INGREDIENTS, BUT ACTUALLY EASY TO ACCESS FOR EVERYONE



Since our goal for this business is to introduce and revitalize Hawaii's Musubi culture in the community,
we have been trying to use local ingredients as much as possible, and
we are very open to disclose what ingredients we used...



RICE



Super Premium
Short-Grain Rice
KOSHIHIKARI



Since the beginning of our business in 2008, we have been sticking to use KOSHIHIKARI rice, Japan's most popular short-grain rice cultivar.



SALT



Hawaiian Sea Salt



We use powder sea salt for the basic seasoning of Musubi, by milling the coarse Hawaiian sea salt on our own. The mildness is the best match!



NORI SEAWEED



Japanese Top Brand's
Sushi-Quality Nori



We use YAMAMOTO YAMA brand, which is one of Japan's largest Nori brands for more than 300 years, and is now expanding its market to overseas.



HANDMADE

MUSUBI FILLINGS



Handmade Salmon Flake
Made from Sashimi-Quality Salmon



Also, Tuna & Mayo paste is daily handmade by using the KIRKLAND canned albacore which is the best quality available in Hawaii. As for SPAM, we certainly use Hormel brand!



READY-TO-USE

MUSUBI FILLINGS



Using Only
Japanese Brands' Products
Which We Can Get in Hawaii



Today, Ume, Kombu, Shiso Furikake... those Japanese traditional Musubi fillings are widely available here in Hawaii. We choose and use the better ones among many selections.


OTHER SEASONINGS



No Compromise in
Seasoning, Also...



In addition to the variety of credible ingredients, we use reliable brands' seasonings, too, to secure "Food Safety" for our customers.



ALLERGY CONCERNS





NUTS



We put Walnuts and Cashew in

VEGGIE CURRY PILAF.



WHEAT



All of Shoyu (Soy Sauce) added products contain Wheat, that is,

SPAM / SPAM & EGG /

GROUND BEEF SUKIYAKI /

KOMBU / HIJIKI SEAWEED /
EGG CAKES.



SOY BEANS



All of Shoyu (Soy Sauce) added products contain Soy Beans, that is

SPAM / SPAM & EGG /

GROUND BEEF SUKIYAKI /

KOMBU / HIJIKI SEAWEED /
EGG CAKES.



SHELLFISH



We use Salmon, canned Albacore, and three kinds of fish eggs (such as Mentaiko, Tobiko, and Masago)

in our kitchen.

There is no Shellfish.



MILK



We use Milk when we cook

LOW FAT CUSTARD PUDDING and

LOW FAT MATCHA PUDDING.



CHICKEN EGG



We use Chicken Eggs to make

EGG CAKES /

SPAM & EGG /

LOW FAT CUSTARD PUDDING.



TIPS FOR TASTY MUSUBI



Using quality ingredients as a matter of course, here are the tips to make the perfect Musubi which should be very tasty even after being carried for hours.



USE VERY FRESHLY COOKED RICE





As soon as the rice is cooked, immediately transfer the rice to a bowl to release the excess steam into the air. The sooner you do this, the hotter the rice is and more steam can escape the rice grain.



SUPER GENTLY HANDLE EACH RICE GRAIN





When shaping the Musubi, handle the rice as gently as possible. Since freshly cooked rice is too hot and delicate for our hands to handle well, use a rice paddle and a Musubi mold to make the basic triangle shape. Then, gently put salt by using your hands to finish it.



THOROUGHLY RELEASE THE STEAM





By gently handling the freshly cooked rice, we can get space between each rice grain. This space gives the steam an escape route.

Without this space, the steam is forced to remain in the rice as it cools down, and eventually the Musubi will turn to just a junk of soggy rice.



CUP DESSERTS / HOT COFFEE / BOTTLED BEVERAGES



The Great Supporting Actors / Actresses to Enjoy Mana Musubi



JAPANESE-STYLE CUP DESSERTS

Limited Daily Production

Only for Walk-in Customers



FRESHLY BREWED ORGANIC COFFEE

Individually Brewed after Taking an Order

with Hawaiian Mineral Water



VARIOUS BOTTLED TEAS / WATER

Attractive Healthy Selections

Sold at Lower Prices in the Town



Contact us



Musubi brings people together