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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With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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…

RECOMMENDED RELATED SITES:
With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!