Here are 91 specially selected ekiben from the numerous available from the north of Japan to the south!
NIIGATA：Sanshinken "Yukidaruma Bento"
A cute container chock full of good food! 1,080 yen
Though it's a snowman, it made its debut in the middle of summer, August 1987! The snowman's tummy is full of a colorful array of foods. Naturally, they come in white, but also pink, blue, orange and green are available.
NIIGATA：Kamio Shoji "SL Banetsu Monogatari Bento"
An array of ingredients from every season in Japan 1,000 yen
This bento commemorates the reopening of the steam locomotive on the Banetsu West Line. On a bed of Niigata's delicious Koshihikari rice flavored with soy sauce is a plethora of wild vegetables and seafood from all four seasons, such as seasoned salmon roe, thoroughly flavored stewed herring, grilled salmon, chicken teriyaki, thin egg strips, kamaboko with the image of the crested ibis of Sado in it, a scallop, and stewed vegetables like shiitake mushrooms and bamboo shoots.
NIIGATA：Hotel Heimat "Tarameshi"
A long-established hotel's ekiben packed with select foods 1,200 yen
This bento is known for the wonderful textures of the kanroni cod that is so tender, even the bones can be eaten, and the cod roe with a vinegar tang. In support roles are rice produced in Joetsu cooked with salt and kombu, and pickled cod and cod roe, leaving the eaters no time to rest their chopsticks. Please try this deluxe bento from a long-established hotel, filled with seafood from the Sea of Japan.
NIIGATA：Sengakuken "Kurumi Sansai Sushi"
The superb deliciousness of walnuts and vinegared rice that can only be had here 750 yen
This is a chirashizushi bento with walnuts, bamboo shoots and wild vegetables on a bed of 100% Koshihikari vinegared rice from Uonuma. The savory flavor of the walnuts is what makes it exceptional. This is the only ekiben in Japan that gives you a taste of the combination of walnuts and vinegared rice. The local women who produced it are confident that you'll enjoy these precious ingredients, which we don't have the chance to eat very often. Only a limited number are produced.
NIIGATA：Ikedaya "Echigo Nagaoka Kisaku Bento"
The ultimate hospitality bento, overflowing with kindness 1,050 yen
This bento is a collection of chicken meatballs mixed with the Nagaoka vegetable, kagurananban (chili pepper), plump grilled salted salmon, shiny Nagaoka Koshihikari rice, misozuke, zenmai and deep-fried tofu. After you've finished eating, for dessert there is a small sweet dumpling wrapped in a bamboo leaf. Filled with kindness, this bento looks as if it were prepared by grandma. It will make you feel slight nostalgia.
NIIGATA：Niigata Sanshinken "Sake Harako Bento"
Bright colors with an added feel of extravagance 1,050 yen
The main ingredients of this ekiben are salmon roe pickled in mirin and soy sauce, and seasoned ground salmon. The thin strips of egg and sliced shiitake mushrooms go very nicely with the Koshihikari rice. The salmon roe is soaked in the company's handmade sauce made of mirin and soy sauce for a night, seasoning it to make the most of the original flavor. The container is also so magnificent that it's a waste to throw it away.
NIIGATA：Shibata Sanshinken "Ebi Senryo Chirashi"
A choice ekiben that delivers surprise and excitement 1,300 yen
This bento has gained a lot of attention in magazines and on TV. The tamagoyaki that completely covers it has an impressive size and thickness. It's slightly sweet and flavored with a Japanese broth. Beneath them is hidden eel, gizzard shad, squid and shrimp chirashizushi. The section of the package where Ebi Senryo is written is a postcard, so it can be removed from the package and sent from wherever you're traveling.
Bamboo grass and trout woven into a harmony of colors and flavor. 1,400 yen
This Toyama specialty is a superb harmony of flavor and colors, combining soft pink trout, pure white sushi rice, and green bamboo grass.
A bento abundant in Hokuriku seafood and sprinkled with gorgeous gold leaf. 1,180 yen
Crab, salmon roe and rockfish chirashizushi topped with gold leaf make for a Kanazawa-like elegant bento. Try this bento that will liven up your travels in Kanazawa.
ISHIKAWA：Otomoro "Omatsu Gozen"
A sumptuous and healthy ekiben that's popular with women 1,000 yen
This chirashizushi, made to resemble Omatsu, is made by Otomoro, a long-established restaurant that was founded 180 years ago. This sumptuous two-tier bento contains chirashizushi covered in ingredients like thin egg strips and vinegared lotus root, with foods such as stewed vegetables and a fish paste dumpling in a separate tier. The chirashizushi with its appropriately vinegared ingredients is satisfying enough on its own. In addition, there are high-class restaurant foods such as stewed shiitake mushrooms and koyadofu, a fish paste dumpling, and a wheat gluten cake wrapped in bamboo leaf.
A popular, high-quality sushi wrapped in aromatic kuma bamboo grass 644 yen
Shibazushi is like soul food to people from Kanazawa. Everyone loves this familiar, signature ekiben of Kanazawa. It's very popular with people who traveling with children, since it can be eaten without getting your hands dirty. It's filled with two kinds of sushi, both with the aroma of bamboo grass. Each kind is sealed with a different color tape. One has a slice of salmon and lemon on vinegared rice. The other is pressed sushi with a slice of sea bream and kombu. (six pieces)
ISHIKAWA：Matsuno Sushi "Gyokuho"
Traditional tamagomaki that hasn't changed in 150 years 133 yen
Founded in 1868, the skills of this sushi restaurant have been passed carefully from father to son. The outside is wrapped in sweet tamagoyaki, with kanpyo and tamagoyaki inside, and the ingredient that gives it its flavor, denbu. This very popular makizushi bento is satisfying, with an airy texture and a flavor that you don't tire of. The price is for just one piece, but you can have as many as you like. However, even though it's an ekiben, it cannot be purchased at the station. Reservations must be made, and it is delivered before going through the ticket gate.
FUKUI：Banjyo Honten "Echizen Kanimeshi"
Always at the top of the list of most popular ekiben in Japan. 1,150 yen
On a bed of rice cooked with seiko crab ovaries and innards, known for their delicate flavor, is scattered flaked red snow crab meat and snow crab meat. This popular bento is always at the top of the list of most popular ekiben in Japan.
FUKUI：Shioso "Tai no Mai"
A gorgeous, brightly shining ekiben of beautiful sea bream 1,600 yen
The makers are the originators of tai sushi. This bento uses only young sea bream caught in the waters near Wakasa, and look as if they could jump right up. In the pink skin are antioxidants that remove bad cholesterol from your system. Since it's packed inside a wood box, the aroma of the wood and bamboo leaves fill your nostrils, bringing out a high-quality flavor that is worthy of the founder's name.
YAMANASHI：Marumasa "Fumotono Ekiben Genkikai"
It's Tokyo vs. Kyoto in this east against west comparison of popular high-class ryotei. 1,600 yen
The upper level is a masterpiece from the famous Kyoto ryotei "Kikunoi," and the lower level is prepared by the traditional restaurant "Kisso." Even now each dish is made in the traditional method, creating an extremely select ekiben.
NAGANO：Iidayaken "Tsukimi Gomokumeshi"
満月をイメージした輪切りゆで卵が存在感A great big full-moon-like egg-half figures prominently. 870 yen
It is said that during the Keicho era, the lord of Matsumoto castle, Ishikawa Kazumasa, prepared warrior food from food that was hunted and gathered (wild animals and vegetables), held banquets in a moon-viewing tower, and prayed for the prosperity of the fief while viewing the moon. Enjoy the fragrance of Shinshu with the seasonal wild vegetables like bamboo shoots and osmunda, and a boiled egg that resembles a full moon.
NAGANO：Tamaya Ryokan "Shamo Bento"
A bento popular for its firm chicken and secret sauce 1,000 yen
Okukuji chicken has been selected as number one in a nationwide local chicken taste competition. This famous local chicken is stewed in soy sauce, sugar, mirin and sake, and served with burdock strips and finely scrambled eggs on rice. The chicken is tender, yet has a firmness to it, so the more you chew, the more flavor comes out. The burdock and egg are a perfect match with it.
NAGANO：Kawakami "Wine Lunch"
Enjoy some wine with a delicious sandwich 950 yen
This is the first ekiben in Japan that comes with alcohol. It's just what you'd expect from the land of grapes. You can choose from either red or white wine. The bento provides you with both western and Japanese style foods, and even comes with cheese to go with the wine. If you like alcohol, you can't miss this one. Reservations three days prior required. (At least three must be ordered.)
GIFU：Kinkikan "Hidagyu Shigurezushi"
A sushi bento that headlines prime roast beef. 1,260 yen
This bento appears regularly in nationally famous department store ekiben events! Enjoy the taste of both Hida beef cooked shigureni style (with soy sauce and mirin) and roast beef. Try the roast beef with wasabi and soy sauce on top.
GIFU：Koryukan "Matsutake no Kamameshi"
Perfect flavor and aroma from these large matsutake mushrooms 1,000 yen
Matsutake no Kamameshi has been a specialty bento of Mino-Ota Station since 1959. It's an old-fashioned kamameshi, with matsutake mushrooms, bamboo shoots, chicken and other foods on a bed of rice cooked in tea. The matsutake mushroom slices cover one third of the rice, which has absorbed the broth, giving it a refined aroma. It is satisfying beyond the price. This is the standard kamameshi ekiben.
SHIZUOKA：Fuyoken "Taketori Monogatari"
Packed with goodness from the sea and mountains, the texture and aroma is astounding. 1,050 yen
Winner of the JR Tokai President's Award, both the flavor and shape of Taketori Monogatari are the focus of its popularity. Chestnut, sakura shrimp, salt grilled red bream, teriyaki scallop, bamboo shoots and more countryside flavors are brocaded together atop a bed of boiled peanut rice.
A long-selling standard ekiben that's been around for 60 years 600 yen
This long-established store was founded just after the war. Its signature product, Gion no Inarizushi, is richly flavored inarizushi prepared with much care, using high-quality deep-fried tofu and superior rice. There is a secret method to how it is cooked using vinegar that is a combination of several types of rice vinegar. At the festival held regularly every autumn at Meiji Shrine, it is one of the offerings.
SHIZUOKA：Tochuken "Minato Ajizushi Bento"
Numazu-born superb Ajizushi with fresh wasabi 1,180 yen
Ajizushi is a specialty of Numazu. This bento is a combination of three kinds of nigiri-style horse mackerel sushi, with particular importance placed on the freshness of the horse mackerel. It also includes raw wasabi from Amagi in Izu, and a grater, so you can have it with freshly grated wasabi and soy sauce. Enjoy the flavor of wasabi that can only be had in Izu.
SHIZUOKA：Jishotei "Hamamatsu Mikkabigyu Bento"
The rich flavor of Mikkabi beef that gets better as you chew 1,240 yen
The town of Mikkabi is located north of Lake Hamana. Mikkabi beef is a Hamamatsu brand of beef that is carefully raised in this temperate village. It has flavorful fat, and is finely marbled and very juicy. You'll also enjoy the rice which is cooked with Mikkabi mandarin orange juice mixed in, giving it a slightly sweet and sour mandarin orange flavor.
AICHI：Matsuura Shoten "Ama no Tamatebako"
A deluxe ekiben packed with goodness from the waters of Ise Shima. 1,350 yen
This bento was made with the concept of preserving the traditional culture of the several-thousand-year history of ama (sea divers) so "as many people as possible can learn about ama!" It is a collaboration between the three generations of ama presently working in Osatsu, Mie.
AICHI：Tsuboya Bentobu "Tezutsuhanabi Bento"
A two-tiered bento themed on the traditional Tezutsu fireworks 1,130 yen
The theme of this ekiben is the fabulous traditional Tezutsu fireworks displays that are held in Higashimikawa, the center of Toyohashi. The two-tiered cylindrical container is made to resemble the bamboo pipes used in the displays. The top tier is packed with a variety of foods. The gorgeous contents include the Toyohashi specialty, chikuwa, as well as shrimp tempura, grilled fish, a stewed scallop, a chicken meatball, and stewed vegetables. The lower tier is a variety of colorful rolled sushi made to look like fireworks. One of the joys of this bento is deciding where to start.