Tag Archives: Ekiben

Ekiban, Gifu Prefecture, Hida Beef, Japan Railway Bento, Takayama City

Ekiben/Japan Railway bento/Lunch Box: Takayama Station (Gifu Prefecture) Hida Beef Roast Beef Sushi!

August 7, 2016 dragonlife Leave a comment

Takayama City in Gifu Prefecture is famous all over japan fot its very high-grade “Hida beef/飛騨牛”!
The day I had the opportunity to it as sushi, but just before boarding the first train back to Shizuoka I managed to purchase a great ekiben/railway bento at Takayama JR Station!

Ekiban advertized at takayam Station beside Kinkamekan Company booth!

On the train resting on thee small folding table in a neat vinyl bag!

The ekiben!
Sold at Takayama JR Station on the Takayama Honsen railway Line.
HIda Beef! Roast Beef!
Jigure Sushi!

Inside another hard vinyl box for full protection and super hygiene!

Lid off!

The roast beef!
Top quality meat! Soft and tender!

More simmered beef, omelet strings and sauce!

The sushi rice and the loacal pickles!
A full meal to satisfy anyone!

KINKAMEKAN Co.
Gifu Prefecture, Takayama City, Kawahara Cho, 30-2
Tel.: 0577-32-0184
HOMEPAGE (Japanese)

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 City

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

Must-see tasting websites:

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, 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, Ekiben, 駅弁, Gastronomy, Japanese Gastronomy, Shizuoka

Shizuoka Ekiben/Railway Station Bento: Tokusei Tai Meshi

May 18, 2011 dragonlife 2 Comments

Red Seabream or tai/鯛 is considered a lucky fish in Japan and is served for all kinds of celebrations.
The fish itself can come quite expensive, especially when caught in deep water.
In Shizuoka we have both the wild and human-raised varieties and is not that expensive, except when served as himono/dried fish/干物！

We were busy today moving into another appartmenet downtown and we just did not have the time to cook lunch.
I just went to Shizuoka JR Station, 15 minutes away by bicycle and bought 8 of the above (six for the removal staff and two for us)!

Tokaiken Co. sells two versions, one normal and the other called “Tokusei Tai Meshi”/Special Red Seabream Rice.
I bought the latter as this was a special occasion!

Precise explanations of the contents as usual!

The design is quite retro and ancient. too. The picture comes from a real painting/litograph/wood plate of old!

Now, what do we have here?

A piece of simmered red seabream with its soft edible skin atop the rice.
The rice is covered with finely flaked red seabream flesh which had been lightly sweetened beforehand.

The rice again is a mazegihan type/steamed rice mixed with the juices of the simmered red seabream.
Very tasty indeed and no “fishy” background!

As for the side dish, once again: nimono/simmered items/煮物, carrot, lotus root, fuki/giant butterbur stems, burdock root, tofu cake, konnyaku/elephant foot tuber.

The Japanese would never have their ekiben or bento without some pickles!
In this case daikon in umeboshi juice and cucumber!

To be continued…

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Shizuoka Ekiben/Railway Station Bento: Oyako Meshi

May 17, 2011 dragonlife 6 Comments

I suppose many have heard of the Japanese delicacy called oyakodon/親子丼, meaning a pot/plate filled with rice with a topping made a chicken omelette (in Hokkaido it is salmon and salmon’s roe!).
“Oyako” means “parent and child”. In this case it means chicken and eggs. As don/丼/pot or plate does not qualify this ekiben is called “meshi/めし/rice or meal.
I bought it today at Shizuoka JR Railway Station at the Tokaiken Co. booth.

This particular ekiben being a very long best seller the original design is a bit retro!

For a better look after having taken the thread and chopsticks away!

It is not so big but quite deep and there is plenty inside it!

Now, what do we have here?

As seen from above the meshi/rice is topped with simmered chicken (no fat or skin), Japanese scrambled egg in “soboro” style (It is sweet) and green peas.

Once you dig in you realize this is “mazegohan/混ぜご飯 or mixed rice” (They also call it sakurahan/桜飯/cherry rice), a typical Japanese way of preparing rice. The rice has been mixed with the chicken pieces and fine strips of bamboo shoot, kamaboko/fish paste cake and burdock/gobou/牛蒡 root! Very tasty rice, indeed!

As for the side dish: nimono/simmered items/煮物, carrot, lotus root, fuki/giant butterbur stems, burdock root, tofu cake, konnyaku/elephant tuber.

The Japanese would never have their ekiben or bento without some pickles!
In this case daikon in umeboshi juice and cucumber!

To be continued…

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Shizuoka Ekiben/Railway Station Bento: Tokusei Maku No Uchi

May 14, 2011 dragonlife 2 Comments

Makunouchi (幕の内) is a popular type of Japanese bento which consists of fish, meat, pickles, eggs and vegetables along with rice and an umeboshi.
The word makuno-uchi bentō (“between-act bento”), dates back to the Edo Period (1603 to 1867), when they were served during the intermissions (幕間) of Noh and Kabuki theater performances.

From the Meiji Period onward, Makunouchi has become a common convention for bentos sold at train stations. Though the selection and number of items in a Makunouchi bento vary from store to store, it often contains more items and costs more than other offerings.

Tokaiken at Shizuoka JR railway station sells two types one, norml Maku no Uchi Bento/幕の内弁当 and Tokusei Maki no Uchi Bento/特製幕の内弁当 or Special Maku no Uchi Bento/Ekiben.

The box as usual comes its own disposable chopsticks.

Shizuoka Prefecture is the largest producer of green tea in Japan!

Clear indications of the contents as usual!

The rice is covered with a special piece of paper for extra protection.

What do we have here?

Steamed rice sprinkled with black sesame seeds and small umeboshi/salt-pickled Japanese plum. Great for digestion!

From left to right, bottom up:
-Lower compartment
Fried beef and konyaku vermicelli
Preserved apricot
Tamagoyaki/ Japanese omelette
Menchikatsu or Japanese-style pork fillet croquette
Deep-fried prawn in batter and breadcrumbs
White and pink kamaboko/fish paste cake
Grilled mackerel
-Upper left compartment
Wasabizuke/wasabi leaves and stems pickled in Sakakasu/Japanese sake white lees
Small bottle of soy sauce
Pickled daikon
-Upper right compartment
Fried chicken ball on a bed of fried bamboo shoots
Nimono/simmered food: carrot, lotus root and green string beans

Once again, healthy and fulfilling!

To be continued…

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

Shizuoka Ekiben/Railway Station Bento: Haru Chisen

May 8, 2011 dragonlife 4 Comments

About this time of the year Tokaiken Co. offers a seasonal ekiben at Shizuoka JR Station called “Haru Chisen/春千扇”, or “The Thousand Fans of Spring to celebrate the most important season in Japan! It is slightly more expensive (1,000 yen), but it is certainly worth it!

The box is the color of cherry blossoms, the symbol of Spring!

The contents are clearly indicated as usual!

As you lift the cover you will find another film of transparent paper protecting the food inside.

Now, what do we have?

Sansai maze gohan: Rice steamed together with wild mountain vegetables. Another indication that we are in Spring!

Shiozuke sakura no hana: edible cherry blossom preserved in salt!

Let’s have a look at the section on the left… beautiful colors!

Flower-shaped daikon pickled in sweet vinegar on na no hana/rapeseed flowers and umeboshi-pickled daikon.

Tara no me/a Japanese wild mountain vegetable.
Tofu edamame fuwafuwa: deep-fried tofu cake containing edamame and other vegetables.
Tamagoyaki/Japanese omelette.

Now, let’s turn to the right section: More colors!

Nimono/simmered vegetables: Carrot, taro, shiitake mushroom, green peas in their pod, bamboo shoot and cherry-blossom-shaped jelly.

Now for the “main dish”: pork shuumai/dim sung, sawara/young Spanish mackerel (from the Suruga Bay) and deep-fried chikuwa/fish paste roll stuffed with umeboshi paste.

By now you should know the color of Spring in Japan!

To be continued…

Bento, Ekiben, Gastronomy, Japanese Gastronomy, Tourism, 弁当

Shizuoka Ekiben/Railway Station Bento: Shizuoka Tokusei Okonomi

May 6, 2011 dragonlife Leave a comment

It seems I still have to round up quite a few more ekiben at Shizuoka (City) JR Station before I can move to another station! LOL

This particular regular bento is called Shizuoka Tokusei Okonomi/静岡特製お好み, meaning that it is a specilally made bento with the rice coming with a different topping according to season.

A plain “obento/おべんと” is written on the box but the slightly retro designs are inviting!

Tokaiken Co. as usual describes the contents in detail!

Now, what do we have here?
Notice that the rice is protected by a sheet of paper.

Endou mame gohan/エンドウ豆ご飯, steamed rice and green peas.

Bottom left: pickled daikon
Bottom center: Grilled mackerel
Bottom right: Nimono/steamed vegetables: carrot, taro, shiitake, string bean and yuuba hiroisu/tofu cake.

Middle left: Ingen goma shirae/boiled string beans with sesame dressing
Middle center: Shrimps tempura with a small bottle of soy sauce

Top left: Niwatori Karaage/deep-fried chicken (Japanese style)
Top center: Daifuku/Japanese wagashi/cakes made with rice flour and sweetmeats.
Top right: Shrimps and coleslaw salad

Great balance again and reasonably-priced!

To be continued…