Permanent Collection ~Japan Ekiben Encyclopedia~(KANTO)

April 17, 2019
Here are 91 specially selected ekiben from the numerous available from the north of Japan to the south!

Shimada Foods "Komon Bento"

Foods eaten by Komon-sama prepared in a modern fashion
1,300 yen

This bento is a modern preparation of dishes said to have been eaten by Mito Komon. Inside are contents that have an air of high quality, such as the unique flavor of natto, stewed pork belly, fragrant fried sweetfish, fried goosefish, and dried mirin herring, which is unusual in ekiben. These carefully considered foods will stimulate your taste buds. Please give this new Mito specialty bento a try on your trip.

Matsunoya "Otona no Kyujitsu ~ Ekiben Hasshochi yori ~ Kisha Bento"

The original Japanese ekiben arranged with modern simplicity.
800 yen

The first ekiben sold is said to have been two onigiri sprinkled with salt and sesame seeds wrapped in a bamboo sheath in 1885. This simple dish from that era is arranged with modern foods.

Takaben "Daruma Bento"

After eating, the daruma container turns into a coin bank.
1,000 yen

This Fucha-ryori-style bento makes the most of the characteristic flavors of the abundant ingredients from the Gunma mountains.

Oginoya "Toge no Kamameshi"

Coming in a highly-regarded genuine kama, it's hard to believe it's an ekiben
1,000 yen

Lift the lid from the unglazed bowl, and the steam that gently wafts up carries with it the aroma of wild and local vegetables. Underneath them is lightly colored seasoned boiled rice. Since its introduction in 1958, the unglazed bowl has been packed with unchanging flavor and a desire for a safe trip, making it easier to have a memorable vacation.

NRE Daimasu "30 Hinmoku Balance Bento"

A colorful, healthy bento.
900 yen

Thirty different foods pack this vibrant bento, popular thanks to the nicely balanced variety of tastes.

Riei "Nanohana Bento"

A long-selling, popular bent of simple finely-scrambled eggs and seasoned ground chicken.
650 yen

The seasoned ground chicken and finely-scrambled eggs bring to mind Chiba's flower, the rape blossom. Its unchanging flavor has made it a popular best-seller at Chiba Station. It also includes a skewer of asari clams as a side dish. This bento is popular with women and children.

Nansoken "Naminoihachi Bento"

An elegant ekiben packed with whole Japanese spiny lobsters
1,800 yen

This simple yet magnificent local bento was developed by the Queen of Ekiben, Shinobu Kobayashi, a familiar figure in the media. The main portion consists of Japanese spiny lobsters and octopus from Ohara, on a bed of two kinds of seasoned Nagasa rice (Koshihikari produced in Kamogawa) cooked in a soy-sauce base. In addition, it comes with sweet and sour hijiki from Kamogawa, and fishcake cooked fisherman-style. Its selling point is that only select local ingredients from Kamogawa and Chiba Prefecture are used, and a whole Japanese spiny lobster is included. To order, you must make reservations for at least five bentos four days in advance.

Nippon Restaurant Enterprise "Fukagawameshi"

A Tokyo specialty of asari clams and ginger seasoning!
900 yen

The Tokyo specialty ekiben "Fukagawameshi" is a splendid fisherman's arrangement of asari clam and ginger flavored Fukagawani and conger eel, with a side dish of pickled radish and small eggplant. Enjoy this magnificent taste that can only be found in Tokyo.

Kiyoken "Shiumai Bento"

A long-selling favorite, these dumplings taste great even when cold.
830 yen

Made from a sister of the famous Yokohama shiumai, this shiumai bento made its debut in 1954. Packed with the goodness of Kiyoken, this bento has been loved by many since it was first marketed.

Ofunaken "Ofunaken Sandwich"

A prime-quality sandwich that makes the most of the ingredients' flavors
530 yen

Japan's first ekiben sandwich was introduced by Ofunaken in 1899. It has been brought back in this revised version. It's a simple ham sandwich, but the ingredients have been very carefully selected. The ham that is used comes from the same maker that was carefully chosen at the time it was first sold, Kamakura Ham, the maker of Japan's first roast ham. Their boneless ham is used along with cheese so you can enjoy two kinds of flavor. We highly recommend trying the magnificent taste of the Ofunaken Sandwich.

Tokaken "Koaji Oshizushi"

A famous ekiben full of horse mackerel goodness
1,030 yen

When they wanted to make a noted bento, they decided on using koaji (young horse mackerel). This is a Kansai-style pressed sushi bento. The moisture and smell of the fish are removed with salt, and then the fish are pickled in vinegar. It was first sold in 1903. The fatty horse mackerel has no fishy smell, and the vinegar and original mackerel flavor fill your mouth. Included as a palate cleanser are shiso rolls. In addition to being a great ekiben, it's also perfect with alcohol, or as a souvenir. From the time of its introduction until today, it has been a signature ekiben of the Tokaido region.