Tag Archives: Railway Station Bento

Shizuoka Ekiben/Railway Station Bento: Cha Meshi

This time I was waiting for my train bound to Kikugawa City where I had a meeting at Agrigraph.
I had enough time left before boarding so I checked the ekiben on sale at the Tokaiten Booth.

Shizuoka Prefecture is “Green Tea Country” in Japan, and they have this regular all-year “Cha Meshi/Green Tea Rice Meal” ekiben at Shizuoka Station. Limited ekiben are great but the “regulars” are also a good indication of the local products available!

We shall see these ladies in the tea fields plucking the first leaves of the year very very soon!

Shizuoka Prefecture (with Yamanashi Prefecture) is also Mount Fuji Land (it is actually nicknamed such “Fuji no Kuni”). Can you see the symbol on the chopsticks wrapper?

A very detailed label as usual!

Now, what do we have in there?

Cha meshi/rice steamed in Shizuoka Green Tea!
And a small umeboshi/pickled Japanese plum to help with digestion!

From bottom up left to right:
Mini tomato, deep-fried prawn, Maguro kakuni/simmered tuna ( a Shizuoka specialty).
Tamagoyak/Japanese omelette, teriyaki chicken.
Kamaboko (steamed Japanese fish paste).

From bottom up, left to right:
Grilled mackerel, a small pot of wasabizuke/wasabi pickles, a small soy sauce bottle, boiled vegetables and others: carrot, lotus root, burdock root, chikuwa (fish paste tube) and green stringbeans.
Takuan/pickled daikon

The contents of the little pot is wasabizuke/wasabi leaves and stems pickled in Japanese sake white lees. Great seasoning for the rice. The soy sauce completes the whole!

See you next time!

RECOMMENDED RELATED SITES:
Warren Bobrow, 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!

Please check the new postings at:
sake, shochu and sushi

Shizuoka Ekiben/Railway Station Bento: Suruga Komachi

On my way to Fujinomiya City yesterday, I took the opportunity to buy an “Ekiben/駅弁 or roughly translated a “Railway Station Bento” as I had little time to eat properly at home or at a restaurant!

Shizuoka Prefecture is a gold mine when it comes to Ekiben due to the larger than usual number of stations (I mean railway, not underground/subway as in Tokyo!). They are worth discovering as they are using mostly local ingredients.
The bentos available at Shizuoka Station are mainly prepared by Tokaiken Co.

Sorry for the fuzzy picture!
This ekiben is brand new as it was first put on sale yesterday, April 1st!
It is called “Suruga Komachi/駿河小町”. Suruga is thename of the vast bay off Shizuoka City.
It is limited to only 20 a day!

Contents, limit date, price and so on are always clearly indicated!

As you lift the lid you find that the food inside is protected with an extra piece of hard translucent paper!

Now, what did it contain?

From top. left to right
Tamagoyaki/Japanese omelette, sauteed salmon, a slice of yuzu/lime, kuro hanpen/dark sardine paste/isobe age/kind of tenpura, boiled shrimp, egg plant, pickled lotus root and wasabina ohitashi/pickled wasabina.

From bottom up:
Burdock root/gobo, Boiled string bean, boiled carrot, boiled taro/sato imo, flower-shaped tofu, tofu cake and boiled kabocha.

Plain boiled rice with umeboshi furikake.

And a small sachet of Shizuoka salt and wasabi powder for extra seasoning!

Will see you again on my next trip!

RECOMMENDED RELATED SITES:
Warren Bobrow, 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!

Please check the new postings at:
sake, shochu and sushi

Ekiben/Railway Station Lunch Boxes-Bento 8

Just came back for a tw0-day, one-night trip to Sumatakyo Hotsprings at the foot of the Southern Alps in Northern Shizuoka Prefecture.
We took our last train from Kanaya Oi River Railway Station (private railway) and bought our ekiben (railway Station Lunch boxes) there before boarding the diesel train (we took the steam locomotive on the way back).
A series of three articles are coming soon to describe that trip in detail!

The bento I chose was called “Oikawa Furusuato Bento/Oi River Hometown Bento” and was commemorating the C11 SL.
It included Sato Imo/taro on a stick with sweet miso sauce, Tamahoyaki, Takenoko/bamboo shoot, Fried and sweetened Sakura ebi/Cherry shrimps, Gobo/Burdock root, Chicken Karaage/Deep-fried Chicken, yama imo/yam seasoned with umeboshi/Japanese pickled plums and amazu/sweet rice vinegar, Yamame trout (Japanese trout) and two nigiri wrapped in seaweed.

The Yamame trout had been simmered for a long time in soy sauce, mirin and sugar. The whole was edible, head, tail and bones included!

The bento included a complimentary postcard of the SL locomotive and chopsticks in original paper wrapping.

Even the soy sauce was included inside an SL-shaped tube!

The Missus chose the “Shimada Hatsu Shizuoka Aji Monogatari Bento/Shimada Start Shizuoka Taste Story Bento”. It is the second time she had it but the contents were slightly different from last year. Th saber-dancing samurai is a figure of a very famous matsuri/festivaltaking place every 3 years in Shimada City where Kanaya is located!

It contained a Sakura ebi nigiri, Unagi Nori Maki/Ell sushi roll, Wasabituke/wasabi plants pickled in sake white lees in its little container, Tea tempura, Menchi Katsu/Minced pork croquettes, Kuro Hanpen/Sardine paste, Take no ko and sato imo (nimono/stewed, kamaboko/fish paste “flower”, lychee and mikan!

And we had cold tea from Kawane (the region covering the area between Kanay and the Southern Japanese Alps, one of the best tea areas inJapan!) to wash it down!

RECOMMENDED RELATED SITES:
Warren Bobrow, 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, Ideal Party

Please check the new postings at:
sake, shochu and sushi