For travelers crossing Japan by rail, few things capture the excitement of the journey quite like the ‘ekiben’, the bento boxes that are available at train stations. Delicious dishes packed neatly into lacquered trays, cardboard cases, or even plastic trains, these regional lunchboxes offer a taste of the landscape that rushes past your window. Each train station has its own specialty, from Hokkaido’s oyster rice to Miyagi’s tender musubi maru (beef tongue) or Tokyo’s refined bamboo shoot bento. More than just a meal, ekiben are a celebration of local ingredients and craftsmanship. They are a delicious map of Japan’s geography and culture. In this book, you can explore the significance of these special lunchboxes and recreate their components at home. There are recipes for the fillings of 15 ekiben, which sit alongside essays about the origins of this delicious tradition, its significance today and its future. Ekiben is an invitation to experience a unique aspect of Japanese culture and cuisine.
