Ekiben Japan - Season 3 / Year 2025
Season 3 / Year 2025
Episodes
Curry Framed by 400 Years of History
This curry rice bento, made with local spices and beef, comes in Arita porcelain ware, a 400-year-old art treasured by royalty. Its rich heritage is sure to enhance your travel memories.
Meaty Mushrooms Grown in Winter Cold
Tottori's shiitake bento features thick, sweet, wood-grown mushrooms. The rice, seasoned with Japanese pepper, pairs perfectly with the deep flavor of the shiitake enhanced by special local soy sauce!
The Taste of Home in a Port Town
This ekiben from Kamogawa in southern Chiba features sanga-yaki, made from minced fish, and is packed with regional flavors like thick, tender Boshu hijiki and the long-prized Nagasa-mai rice.
Sakura's Gift: The Flavors of Spring in Tohoku
In April, as cherry blossoms bloom in Aomori, the Sakura Bento goes on sale along the Tsugaru Railway, filled with spring flavors like local scallops, tender kombu, and miso with a wild spring plant.
An Ekiben of Volcanic Memory and Blessing
The Volcano Bento uses only local ingredients, grown in the Shimabara Peninsula's soil shaped by Mt. Unzen's eruptions. It's a heartfelt bento from locals who know the volcano's dangers and gifts.
Reclaiming the Ocean's Blessings
Noto's nature was scarred in the 2024 earthquake, yet the abalone bento still celebrates the peninsula's premium shellfish, enhanced with local salt.
A Bento that Brings Comfort at an Old Train Station
The carefully made Kareigawa Bento, featuring local Kagoshima cuisine, is sold at a wooden train station more than 120 years old, which tells the story of people brought together by the ekiben.
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