Eki-Ben, Railway Box Lunches

Sushi Rice topped with Seafoods

After arriving at Shin-Chitose Airport in Hokkaido, many tourists would get on trains at Shin-Chitose Airport Station, where the Eki-Ben shown in the above was purchased. The Eki-Ben, "Ishikari-zushi, Gokujo Sanshoku Chirashi", is a bowl of sushi rice topped with red king crab meat, sea urchin and salmon roe. Hokkaido is famous for high quality seafoods, including the above three. The above Eki-Ben could help tourists enjoy eating local specialties immediately after arriving in Hokkaido.

Rice Topped with Seasoned Wagyu Beef

"Gyu-niku Domannaka Bento" ( above ) is boxed rice topped with seasoned Wagyu Beef. "Gyu-niku" means "beef". "Gyu-niku Domannaka Bento" could be purchased in Yamagata Prefecture and is one of the most popular Eki-Ben in Japan.

Touge-no-Kamameshi

"Kamameshi", rice (="meshi") cooked in a pot (="kama") with various ingredients, is one of traditional popular dishes in Japan. "Touge-no-Kamameshi" ( above ), one of the most popular Eki-Ben in Japan, is a kamameshi rice cooked with chicken, bamboo shoot, shiitake mushroom, green peas, quail egg, red pickled ginger, burdocks and chestnut.

It is said that the Emperor Showa, the Emperor Heisei and some members of the Imperial Family enjoyed the kamameshi. "Touge-no-Kamameshi" is cooked by a company located in Gunma Pref. while the kamameshi could be purchased in many stations/shops including JR (= Japan Railways) Tokyo station and JR Ueno station.

Hoba Zushi

The above shows "Hoba Zushi" purchased in JR Gifu station ( Gifu Pref., Tokai region ). "Hoba Zushi", a kind of sushi wrapped in "Hoba", could be topped with various kinds of ingredients such as Ayu ( = sweetfish - above left ), Kinoko-Shigure ( = mushroom cooked in soy sauce - above right ) and so on.

Traditionally many people had worked in mountains and paddy fields with "Hoba Zushi" for lunch in Gifu Pref., Nagano Pref., and so on. It is believed that vinegared rice and "Hoba" ( a leaf of Hou, Japanese white-bark magnolia ) have bactericidal effect which prevents foods from going bad.

Sushi Ekiben - Shiroebi and Nodoguro

The above shows Sushi Ekiben topped with Shiroebi ( right three ) and Nodoguro ( left three ), purchased in JR Toyama station ( Toyama Pref., Hokuriku region). Both of Shiroebi ( Broad velvet shrimp ) and Nodoguro ( Blackthroat seaperch ) are two of seafoods popular in Toyama Pref., which is famous for fresh seafood.

Masu-no-Sushi

There are various kinds of Eki-Ben sold in stations in Toyama Pref., among which "Masu-no-Sushi" ( above ) could be the most popular and famous. "Masu" means "trout" so "Masu-no-Sushi" or "Masuzushi" is a trout sushi, which is vinegared rice topped with salted and vinegared trout.

In the 18th century "Masu-no-Sushi" was presented to Yoshimune Tokugawa, the 8th Shogun of Tokugawa Shogunate and the sushi gained the Shogun's favour.

Seafoods Eki-Ben

Ishikawa Pref. is located to the west of Toyama Pref. and Ishikawa Pref. is famous for fresh seafoods as well as Toyama is. So tourists could enjoy eating various kinds of seafood dishes in Kanazawa City, the prefectural capital of Ishikawa. Also tourists could purchase various kinds of seafood Eki-Ben in JR Kanazawa station such as the above.

The above, a seafood Eki-Ben purchased in JR Kanazawa station, contains vinegared rice, red snow crab, salmon roe, Nodoguro ( Blackthroat seaperch ), oyster, cod roe, Shiitake muchroom and some more.

Beef Sushi Roll

"Omi-gyu", one of the three top Wagyu beef brands, is produced in Shiga Pref., which is adjacent to Kyoto Pref., where some restaurants offer Omi-gyu beef dishes. Also in JR Kyoto station, tourists could purchase some kinds of Eki-Ben using Omi-gyu beef such as the above - Sushi Roll containing Omi-gyu beef.

Saikyo-yaki Eki-Ben

In JR Kyoto station, tourists could purchase some Eki-Ben containing ingredients cooked in traditional Kyoto style such as "Saikyo-yaki". The above shows a Eki-Ben containing rice topped with various kinds of ingredients cooked in "Saikyo-yaki" style - Spanish mackerel, flatfish, prawn, chicken and so on.

"Saikyo-yaki" is one of cooking styles traditional in Kyoto. Fish/meat slices are grilled after marinated overnight in white miso paste, sake and mirin.

Mamakari Sushi

Mamakari is a Japanese scaled sardine, which is one of local specialty foods served in Okayama Pref., Chugoku region. The above shows Sushi Eki-Ben topped with Mamakari, which was purchased in JR Okayama station. Mamakari, usually pickled in vinegar, is so compatible with Japanese sake.

Honetsuki-dori

"Honetsuki-dori" is one of local specialty dishes popular in Kagawa Pref., as well as Sanuki Udon is. "Honetsuki-dori" is a chicken thigh grilled after seasoned with salt, pepper and garlic. The above shows "Honetsuki-dori Eki-Ben" purchased in a train which connects Okayama and Matsuyama. Unfortunately no "Honetsuki-dori Eki-Ben" is sold in trains any more. However it is easy to finds restaurants serving "Honetsuki-dori" in Kagawa Pref.

Assorted Seafoods

There are some kinds of assorted seafoods Eki-Ben sold in many stations. The above, purchased in JR Matsuyama station, Shikoku region, contains rice cooked with sea bream (right), rice topped with a "Saikyo-yaki" yellowtail slice (middle) and rice topped with spitchcocked conger eel (left).