Category Archives: Ekiben

Ekiben, Japanese Gastronomy, Japanese Railroad Bento

Ekiben: The Railroads Bento of Japan!

February 7, 2015 dragonlife 2 Comments

Ekiben (駅弁) is the abbreviation of Eki/駅 for Station and Bento/弁当 for packed lunch.
Ekiben is almost as old as railroads and railways in Japan adn have been , wirh high and lows, a feature at important stations all over the country.

Ekiben being sold to travelers in 1902!

The very first ekiben was officially sold (actually two kinds of them) at Utusnomiya Station in Tochigi Prefecture in 1885, although food had been allowed to be sold at stations and to trains since 1877 in Kobe and Osaka Cities.

Traditional ekiben booth inside Ofuna Station.

There is even a complete (in Japanese only) Ekiben Homepage in this country!

These days they are sold either at shops and stands located the entrance to the tracks, inside station markets or at stands on the very rail platforms although this is far from being a general rule. It is always a better idea to buy them before going through the gate to the platforms.

Shizuoka Prefecture has the third largest number of bentos on record (161 in 2015) after Tokyo and Kanagawa Perefecture as it has the largest number of Shinkansen/bullet train stations (6) in Japan and t takes no less than 3 hours to cross Shizuoka Prefecture from Atamait o Shinjohara, notwithstanding the the lines crisscrossing the rest of the Prefecture, especially Izu Peninsula!

Hamamatsu Mikkabi Beef Ekiben in KakegawaStation!

Like the rest of Japan, this is the best way for travelers and tourists to discover the local gastronomy, be that of a Prefecture, region city or even village!

Ekiben stand in front of the entrance gate in Numazu City!

For example Numazu City if famous for its harbor and fish but there is most consistent fare nearby!

Rare Ashitaka Beef Ekiben!

Although Mishima City is away from the sea it does offer a tasty Chirashi Zushi (Decoration Sushi) at its station!

Some ekiben come in truly cute wrappings for collectors as the above “Kazutoyo Ekiben” sold at Kakegawa Station!

And the contents are as beautiful!

Some stations like Shizuoka City also have limited seasonal ekiben like this Winter “Chisen Fuyu Ekiben”!

I savored inside the train to Tokyo!

Even the Shizuoka Prefecture Tourist and Agricultural department promote themselves through ekiben like this “fuji no Kuni/Mount Fuji Land” in Shin Fuji Station!

Mount Fuji-shaped Ekiben!

Broiled eels are a specialty of Shizuoka Prefecture!

Simple and delicious!

Don’t forget some of the labels, wrappings and boxes can easily become collector’s items such as the above Steam Locomotive Railway Ekiben you can buy at Shin Kanaya Station!

Another one at the same station depicting the Shimada Obi Festival!

A third one colorful at the same station!

Containing a local product: green tea steamed rice!

If one day you have the chance to get down at Shuzenji Station in the middle of Izu Peninsula, do not forget to visit this stand selleing “Aji Sushi/Horese Mackerel Sushi” with real wasabi!

So you know what to sample next time you travel through Shizuoka and the rest of japan: an unending gastronomy travel!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka CityShizuoka

レシピ, Beef, Bento, 美食, Ekiben, 静岡県, 静岡美食, 観光, 農業, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Photography, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Ekiben/Railway Station Bento: Hamamatsu Mikkabi Beef in Kakegawa JR Railway Station!

February 4, 2014 dragonlife Leave a comment

Mikabi in Hamamatsu City is not only famous all over Japan for its oranges but also for its beef!
Yesterday I had to stop in Kakegawa City and had a look at the ekiben/railway station bento they had on on offer when I discovered this new one among he more than half-dozen displayed.
I didn’t hesitate!

As it is sold in its box and cover!
Note the oranges harvester between the oxen!
And also the three little guys with their drinks including Japanese sake!

Everything is clearly indicated as dictated by the Japanese law!

Jishotei Bento Company in Hamamatsu City must be one of the oldest in Japan as it was founded in 1824!

The food inside is protected by a rigid transparent vinyl lid!

One more sheet of soft transparent vinyl further protects the meat inside!

Now, what do we have here?

Grated wasabi dressing for the beef!

Pickled cucumber!

Two layers of succulent braised beef thin slices!

The rice was steamed with Mikkabi ornage pulp for great taste balance!

Red ginger pickles!

A bit expensive but really tasty and lighter than expected!
Perfect on a train trip!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Beef, Bento, 牛肉, 美食, Ekiben, 静岡市, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Ekiben/Railway Station Bento: Shizuoka Charcoal-grilled Beef in Shizuoka JR Railway Station

September 29, 2013 dragonlife 2 Comments

Although I already sampled all the ekiben/railway lunch boxes on sale at Shizuoka JR Station I always keep an eye in case a new one or seasonal one appears.
I did well to do last Friday before taking the train to Kikugawa City as I discovered this new one put on sale beginning of September!

The whole as sold with chopsticks and toothpick!

It is advertised as “Sumi Yaki Fuu Gyuuniku Bento”!
“Suni/炭” stands for “char coal”, “Yaki/焼き” for “grilled”, “Fuu/風” for “manner/way/method”, “Gyuuniku/牛肉” for “beef” and “Bento/弁当” for “lunch box/box lunch/boxed lunch”!

As usual Tokaiken Co. clearly sates the contents, price and consumption date limit as required by the law!

The food inside is efficiently protected by a rigid transparent cellophane lid.

Now, what do we have?

Very simple, but elegant and tasty!
The charcoal-grilled beef slices with additional seasoning provided with golden sesame seeds.
The lettuce is very fresh!

You can enjoy the beef, lettuce and rice separately, but if you are clever with chopsticks pick the beef and lettuce together!
Very tasty but comparatively light.
For the pleasure of both genders!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Beef, Bento, 美食, Ekiben, 観光, 農業, Food, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 和牛, 弁当

Shizuoka Ekiben/Railway Station Bento:　Ashitaka Beef in Numazu JR Railway Station

July 10, 2012 dragonlife 2 Comments

People often forget that Shizuoka Prefecture is not only celebrated nationally for cultivating the largest number of vegetables varieties as well as catching the largest number of seafood varieties, but that it also boasts no less than 12 recognized varieties of wagyu beef!

Numazu JR Station is comparatively a smaller railway station in Shizuoka Prefecture as the Shinkansen bullet train does not stop there but it has too many products to be proud of not to have a substantial ekiben booth at its entrance!

It sells no less than 7 regular ekiben on top of seasonal offerings!

As I had to attend a function there the other day I just couldn’t let pass the opportunity to sample their local wagyu beef ekiben!

Ashitaka/愛鷹 beef is raised on the slopes of Ashitaka Mountains north of Izu Peninsula and doesn’t come too often on the local tables as most of it is gobbled in Tokyo!

This particular ekiben has received national recognition!

Tounakaken Co in Numazu City advertises precisely all the contents.

The contents are well protected by a rigid transparent lid. Naturally chopsticks, separate spices and toothpick are provided together with the package!

Now, what do we have?

Boiled egg marinated in beef juices and boiled string beans.

Boiled kabocha and shirataki/Konyaku-konjac noodles.

Ashitaka beef cooked in two manners:
-Gyuu Sukini: beef slices simmered with onion and leeks.
-Gyuu Soboroni: minced beef simmered as above.

It actually proved more satisfying and well-balanced than expected. The beef taste would please anybody, be they Asian or Westerners!
A rare treat! And a collector’s item!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, 駅弁, 農業, Gastronomy, Japan, Japanese Gastronomy, Mishima City, Shizuoka, Tourism, 弁当

Ekiben/Railway lunch Box: Oku Suruga No Iso Chirashi in Mishima JR Station!

January 24, 2012 dragonlife 9 Comments

Yesterday I suddenly had to go all the way to Mishima City, about half an hour and two stations away by Shinkasen from Shizuoka City and just had the time on my way back to sample a new ekiben/駅弁/Railway Lunch Box (or boxed lunch)!

Nice packaging!
Oku Suruga No Iso Chirashi/奥駿河の磯ちらし basically means a chirashi/decoration-style sushi made with ingredients from the far corners of Suruga Bay!

Can you see the little sign in the left top corner?
It is the registration as a “True Japanese Ekiben”!

Tounakaken Co in Numazu City advertises precisely all the contents. And there certainly were a lot of ingredients!

A rigid transparent plastic cover protects the contents.

Now, what do we have?
Actually a lot!
As the ingredients are all a bit “mixed up” I’ll give them right away. Let’s see if we can distinguish them later:
Sushi rice, Nishiki ko Tamago/shredded omelette, octopus, simmered shiitake, Sakura Ebi/Cherry shrimps, crab, gari/pickled ginger, tobiuo tamago/flying fish roe, cucumber, ooba shiso/perilla, white sesame seeds and seaweed!

Cucumber, omelette, Flying fish roe, octopus,…

Pickled ginger, shiitake, omelette, flying fish roe,…

Omelette, crab, cucumber, sakura ebi, flying fish roe,…

Here you can see that the sushi rice was first topped with konbu seaweed and simmered shiitake!

Eating local sushi on a train! What more can you ask? LOL

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, 駅弁, 農業, Gastronomy, Japan, Japanese Gastronomy, Kakegawa City, Tourism, 掛川市

Shizuoka Ekiben/Railway Station Bento:　Kazutoyo Gozen in Kakegawa JR Railway Station

December 11, 2011 dragonlife 2 Comments

Kazutoyo Gozen/一豊御膳 refers to Kazutoyo Yamauchi, a Lord that lived in Kakegawa City during the Feudal Japan Era in the 16th Century and made famous in a TV Drama Series, while Gozen means “Repast”!
I bought this ekiben inside the Kakegawa JR Station on my way to work!

The whole ekiben could have made for a real present to take home!

As usual Jishotei Company in Hamamatsu City give precise explanations of the contents!

The ekiben as it looks without the sticker.
It is wrapped in very sturdy paper in the shape of a “furoshiki/bento box wrapping cloth”!

The box cover is another collector’s item with the introduction to the story of Lord Kazutoyo Yamauchi!

The inside was protected by a sheet of hard translucent paper and a wet towel was also provided!

Now, what do we have?

Two o-musubi/rice balls both molded into the shape of cherry blossom.
The first one is mixed with sansai/山菜/wild mountain vegetables and topped with a salted cherry blossom!

The second one consists of rice steamed into green tea from Kakegawa City!

Pickles and wasabi zuke to season the rice and a wagashi/Japanese cake made of anko/sweetmeats and jelly.

Chicken meat ball, simmered carrot, tofu flower atop a boiled sato imo/taro, boiled edamame, simmered burdock root, simmered shiitake mushroom, Takano tofu and Yuuba maki/tofu skin roll.

Maitake mushroom/Hen-of-the-Woods Mushroom tempura, prawn tempura and deep-fried sweet potato.

Salted matcha tea was provided to season the tempura!

The tempura once seasoned with salted matcha tea!

I wouldn’t mind going back to the 16th Century if people then ate like that!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, 駅弁, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Shizuoka Ekiben/Railway Station Bento:　Fuyu Chisen

December 2, 2011 dragonlife Leave a comment

Fuyu Chisen/冬千扇 means the “Thousand Fans of Winter”.
This is the fourth ekiben of a year-long limited series I already have introduced in Spring, Summer and Autumn! I finally made it all!

The ekiben as it was sold to me this morning at Shizuoka City Railway Station!

As usual Tokaiken has clearly written the contents on their wrap!

Some collectors will want this box!

Notice that it lies on the table in front of me on the Shinkansen Bullet Train!

Beautiful design, isn’t it?

As usual a film of rigid transparent paper protects the contents!

Now, what do we have?

Rice steamed with chicken and burdock root shavings and a little soy sauce.

Boiled lotus root and cucumber lightly marinated in rice vinegar.

Boiled green asparagus, steamed mushrooms, steamed sweet potato and mandarine orange.

Boiled egg with soft yolk seasoned with black sesame seeds, boiled string bean, carrot, burdock root, seaweed (konbu) and konyaku jelly.

Shuumai, Ebi chiri Harumaki/Shrimp Spring Roll and fried buri/Japanese Amberjack!

No better way to learn about Winter food in Shizuoka!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, Ekiben, 観光, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, Tourism

Shizuoka Ekiben/Railway Station Bento:　Aki Chisen

September 26, 2011 dragonlife Leave a comment

Aki Chisen/秋千扇 measn the “Thousand Fans of Autumn”.
This is the third ekiben of a year-long limited series I already have introduced in Spring and Summer. I can’t wait for the Winter edition!

The ekiben as it was sold to me this morning at Shizuoka City Railway Station!

As usual Tokaiken has clearly written the contents on their wrap!

Some collectors will want this box!

As usual a film of rigid transparent paper protects the contents!

Now, what do we have?

Rice steamed with the juices of shiitake, shiitake mushroom, chestnuts and carrots. The Japanese love chestnuts with rice!

Chinese-style sweet and sour cashew nuts, chicken and red and green pepper. A small bottle of soy sauce and a small cup of wasabizuke/wasabi leaves and stems pickled in sake white lees.

Cucumber, fresh ginger and wakame seaweed marinade. Deep-fried sakura shrimps.

Taro/sato imo boiled and cut in the shape of a mushroom, tofu flower, steamed shiitake mushroom, Carrot, konnyaku jelly and gobo/burdock root.

Salmon deep-fried in cornstarch and lettuce.
Dessert consisted of a goma dango/sesame ball containing sweatmeat and mochi rice and rolled into sesame seeds before being deep-fried and a slice of kiwi fruit!

Nice way to learn about Autumn food!

Bento, 美食, Ekiben, 観光, 駅弁, 農業, Tourism, 弁当

Shizuoka Ekiben/Railway Station Bento: Fuji No Kuni at Shin Fuji JR Station

August 16, 2011 dragonlife 2 Comments

Yesterday on my way to Mishima City I managed to grab a Fuji No Kuni Ekiben at Shin Fuji JR Station (one of the two distinct stations in Fuji City) as the train was kind enough to stop for 5 minutes and allow me to buy it from the booth on the platform!

What with all the photographs to take I couldn’t finish it on the train and had to spend some time on the train platform in Mishima JR Station before I could leave to cover Mishima Taisha Festival!
“Fuji No Kuni” means “Mount Fuji’s Country” and this ekiben is a collection of Shizuoka Prefecture specialties!

Ekiben written both in Japanese and English!
A collector’s item? LOL

Like all ekiben companies tomiyouken Co. Ltd/富陽件 had clearly stated the contents on their price tag!

Chopsticks are found between the wrapping paper and the cover.

A complete explanation on a cute design is found on a small leaflet atop the transparent paper protecting the efood inside! Another collector’s item?

Now, what do we have?

Fresh ginger rice with edamame/新生姜ごはんと枝豆!

Fujinomiya City rainbow trout sushi/富士宮市のにじます野寿司!

A great combination of products from the sea and the land there!

Ko aji nanban zuke/こあじ南蛮漬/small pickled horse mackerels.
Shizuoka Prefecture Jyako Japanese pepper/静岡県産のじゃこ山椒/Jyako Sansyou.
Maguro no kakuni/鮪の角煮/simmered tuna.
Nasu no Ageni/茄子の揚げ煮/grilled and simmered eggplant/aubergine. Ingen/いんげん/stringbeans. Parsley/パセリ, mini tomato/ミニトマト.
Satsumaimo no amatsuyuni/薩摩芋の甘露煮/sweet potato simmered in sweet juices.

Chirimen shirasu/ちりめんシラス/Deep-fried sardine whiting.
Shizuoka Wasabizuke/静岡産山葵漬/Wasabi pickles from Shizuoka Prefecture in its capsule. Small bottle of soy sauce.

On the right Niwatori no Izu Miso tsukeyaki/鶏の伊豆みそ漬焼き/Chicken grilled with miso paste from Izu Peninsula.
At the top near the omelette, a slice of Yui no Kamaboko/由比野蒲鉾/Fish paste from Yui.
On top Amagi Shamo no Tamagoyaki/天城軍鶏の卵焼/Tamagoyaki-Japanese omelette made with Amagi Shamo chicken eggs!

I hope you will not need a dictionary!
In any case, absolutely delicious and intriguing!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, 農業, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, Tourism

Shizuoka Ekiben/Railway Station Bento: Hama No Kama Meshi at Kakegawa City JR Station

August 8, 2011 dragonlife 6 Comments

Although both seem to have their own, the JR Stations of Kakegawa City and Hamamatsu City share quite a few ekiben/railway lunch boxes!

Although I bought this particular one at Kakegawa JR Station, it is a Hamamatsu product as the name states:

Hamamatsu Meibutsu/浜松名物/Hamamatsu Famous Product, Hama no Kama Meshi/浜の窯めし/Hama stands for Hamamatsu, Kama for a kind of cauldron and Meshi for Rice/Lunch.

Jishotei Co. clearly announces the ingredients!

Interestingly enough, they provide a spoon instead of chopsticks. You’ll see why later!

Now, what do we have?

The rice is of the takikomi gohan type, meaning that it was steamed with the juices of some ingredients placed on top of the rice as well as containing soy sauce and bits of shiitake mushroom. carrot, burdock root and chicken.
Th lower right quarter was covered with chicken soboro, or “powdered chicken, while the left quarter was covered with Japanese cucumber pickles mixed with bits of shiso.
In the center was placed a small simmered shiitake.
In the middle from right to left, red pickled ginger, boiled carrot and chestnut cooked in syrup.

There was also broiled eel in the middle!

The upper half was covered with tamago soboro, sweet powdered oemelette, with green peas.
A half slice of boiled lotus root was also included for taste and design!

As the “cauldron” was deep the whole ekiben was very satisfying and yummy!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, 農業, Gastronomy, Japanese Gastronomy, Tourism, 弁当

Shizuoka Ekiben/Railway Station Bento: Unagi Meshi/Eel Ekiben at Shizuoka City JR Station

August 5, 2011 dragonlife 4 Comments

Unagi/Eel/鰻 is one of the famous local products in Shizuoka Prefecture and they are particularly popular in Summer!
The eels are first grilled then repeatedly dipped into tare/sauce and broiled over a live fire.
There are many recipes for them and accordingly, tastes even vary from city district to city district!

Tokaiken Co Ltd. offers a single ekiben with eel simply called unagi meshi/うなぎめし/Eel Lunch.

The design is very simple and actually the eel represents the first character “u/う” of unagi/うなぎ in hiragana！

As usual all ingredients are clearly stated by Tokaiken Co. Ltd

A film of special paper prevents the eel to stick to the box cover!

Now, what do we have?

It all looks simple but this eel has been carefully broiled!

A small bottle of extra “tare/たれ” sauce is provided!

Pickled daikon and a sachet of Japanese pepper/sanshyou/山椒 for more seasoning.

That’s how it looks after having sprinkled the eel with the “tare” and the “sanshyou” powder!
One scoops it with chopsticks together with rice.
Simple, satisfying and delicious!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, 駅弁, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, Tourism, 弁当

Shizuoka Ekiben/Railway Station Bento:　Natsu Chisen

July 30, 2011 dragonlife 3 Comments

Saturday is a busy day and I just don’t have the time to go to a restaurant or back home.
No problem at all as the Shizuoka City JR Station is quite near!
As I knew that the new seasonal Summer Ekiben called Natsu Chisen/夏千扇/”The Thousand Fans of Summer” was on sale it was a good occasion to sample it!

Like the Spring edition, the box is longer than usual and beautiful and served with chopsticks and toothpick!

At 1,000 yen, it is not so cheap, but it is fresh and fast! And it is local food!

As usual the contents are clearly indicated by Tokaiken Co. Ltd.

A piece of hard transparent paper protects the contents.

Now, what do we have here?

Ume Chirime Han/梅ちりめん飯/steamed rice mixed with bits of umeboshi/pickled Japanese plum and fried shirasu/sardine whiting also called chirimenjyako!

Katsuo Ryuuta Age/鰹竜田揚/Deep-fried bonito which had been previously coated with cornstarch.
Salad of rice-vinegar-pickled cucumber, wakame seaweed and thin rice noodles.
Orange wedges.

Nikudango/肉団子/Meat ball in sweet and sour sauce.
Tamagoyaki/卵焼き/Japanese omelette (quite sweet!)
Salad of cooked beansprouts and senmai/せんまい/ a kind of wild mountain vegetable.

Yuba Hirouusu/湯葉ひろうす/Tofu ball containing vegetables.
Boiled stringbean and carrot, konnyaku/elephant’s foot tuber jelly, and simmered tougan/冬瓜/Winter melon in the shape of a leaf!

Lettuce around broiled aji/鯵/Horse mackerel and soy sauce mini bottle.
nasu/茄子/eggplant (aubergine), in this case mini-eggplant grilled, peeled and served with grated ginger!
The little green cube is matcha jelly!

Very satisfying and delicious. A real summer ekiben in spite of the name “Winter melon”!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, Gastronomy, Hamamatsu City, Japanese Gastronomy, Shizuoka, Tourism, 弁当, 浜松市

Shizuoka Ekiben/Railway Station Bento: Kenkadako/Fighting Kites

June 20, 2011 dragonlife 2 Comments

　　
On my way to work today I decided to stop at Kakegawa JR Station and sample my first ekiben sold in that station!
The name “Kenkadako/喧嘩凧/ means fighting kites ( the playthings, not the birds), another name given to the Hamamatsu Festival.

The same ekiben is sold at Hamamatsu and Kakegawa JR Stations where the Shinkansen/Bullet Train stops by Jishotei co./自笑亭株式会社.

A wet towel and chopsticks are graciously provided with the name of the company.

The box cover would definitely be a must-get collector’s item for the ekiben fan!

All the different designs are real emblems of family kites seen in the air (they are truly enormous!)!
Have a look HERE for a great picture collection of the event!

Like any other worthy company, Jishotei Co. clearly indicates the contents of the box!

One more paper towel is provided while the contents are well protected by an extra transparent hard sheet of paper.

Now, what do we have there?

Plain steamed rice with black sesame seeds.

Wasabi Zuke/wasabi stems and leaves pickled in sake white lees to accompany the rice and red pickled cucumber.
Curried chicken (popular anywhere, isn’t it?).

Nikudango/肉団子/ Meat ball made with minced chicken and onions.
Unagi Dani/鰻田煮/broiled eel. Eels are a famous product from Western Shizuoka Prefecture!

Hijikini/ひじき煮/simmered hijiki sweet seaweed with soy beans.
Niwatori no Karage/鶏の唐揚/deep-fried chicken.

Ebifrai/海老フライ/deep-fried shrimp.
Yakisaba/焼鯖/grilled mackerel.
Bottle of soy sauce.

The tidbits:
From left to right, bottom to top:
Simmered shiitake mushroom, ikadango/イカ団子/steamed cuttlefish paste ball, two kinds of colored (green and gray) balls of konnyaku/蒟蒻/elephant’s foot tuber, boiled satoimo/里芋/taro, simmered sweet kuri/栗/chestnut and ninjin/人参/carrot.

Very satisfying and so intriguing! And yummy!

To be continued…

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, 駅弁, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, Tourism

Shizuoka Ekiben/Railway Station Bento: Shizuoka Furusato Bento

June 18, 2011 dragonlife 2 Comments

Been in a bit of a hurry today and couldn’t prepare any schedule or meal.
I decided to visit the ekiben stand in Shizuoka City JR Railway Station for the first time in 3 weeks!

There I acquired an ekiben I had been wanting to sample for some time: Furusato Bento/Home Town (Home Country) Bento!

The wrapping paper ia almost a collector’s item showing the main agricultural products of our Prefecture! Can you see them?

Shizuoka Prefecture is most famous in Japan not only for Mount Fuji, but also for its green tea, oranges, strawberries and musk melons!

As usual, Tokaiken Co. had clearly stated the ingredients on its wrapper!

The food was well protected by the hard transparent paper cover. A hand towel was also provided. Good hygiene!

Now, what do we have here?

The rice was steamed with the juices of the Katsuo kakuni/鰹角煮/Simmered bonito, another typical product of Shizuoka Prefecture and a preserved chestnut.

Plenty to accompany the rice!

Simmered and boiled vegetables: Boiled carrot. Boiled taro/sato imo and cut in the shape of a mushroom! String bean. Konbu maki/simmered seaweed roll. Bamboo shoot. Fuki/蕗/giant butterbur.

Boiled shrimp, small bottle of soy sauce, tamagoyaki/Japanese omelette, lettuce and another specialty of Shizuoka: sakuraebi kakiage/Cherry shrimps tempura!

And one more specialty from Shizuoka: pickled wasabi stems and leaves!

And for dessert, a fruit from Shizuoka: Orange!

This ekiben was well-balanced with no meat but only seafood, eggs and vegetables, but was still very tasty and fulfilling!

To be continued…

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, Ekiben, Gastronomy, Japanese Gastronomy, Shizuoka, Travel

Shizuoka Ekiben/Railway Station Bento: Oogoshyo Bento

May 20, 2011 dragonlife 4 Comments

Oogoshyo/大御所 stands for “Lord” or “Leading Figure” in Japanese.
Actually in this case it stands for the first Shogun of the Edo Era, Tokugawa Ieyasu who retired in Sumpu, presently called Shizuoka City!

The Ekiben as I bought it at Shizuoka JR Station today. They call it bento but it is a real ekiben sold inside the station!

The “mon” or Japanese arms/family crest (heraldry) is the mon of Tokugawa Ieayasu!

Clear explanations by Tokaiken Co as usual. I tend to repeat myself, but it shows how the laws are strict about bento and ekiben business in Japan, although the same cannot be said for all…

A piece of translucent paper protects the contents!

Remember that this ekiben was inspired by what a Lord of the Edo Era would eat at a normal repast (more or less…)
Now, what do we have?

I introduced this kind of rice in the previous ekiben.
It is called “sakura han/Cherry tree rice” and is covered with finely flaked tai/ 鯛/red grouper and the rice is a mazegohamn/rice mixed with the juices of the simmered fish.
Actually the whole rice in Japanese is called “tai soboro” and is made with two types of seabream called “madai” and “Himedai” and some egg.

“Sekihan赤飯/” or “red rice”. Red is a color for celebrations in Japan.
This sekihan is made with glutinous rice and azuki beans making for a thick, nourishing staple as served for unknown ages in this country.

Now to the side dish: prawn tempura, grilled mackerel, kamaboko/steamed fish paste, tamagoyaki/Japanese omelette, chicken ball/niwatori dango and soy sauce “bottle”.

The same (clearer picture!) with the opened “capsule” of wasabizuke/wasabi stems and leaves pickled with sake white lees.

The dessert box with the wasabizuke “capsule”. The apricot and the “wagashi” were protected by an extra film of translucent paper.

The two types of wagashi: the one on the left is made with o-mochi/glutinous rice paste and sweetmeats/anko and the second one is a gli\utinous rice ball covered with kinako/soy bean powder.

To be continued…