Here are 91 specially selected ekiben from the numerous available from the north of Japan to the south!
SHIGA：Izutsuya "Kohoku no Ohanashi"
A carefully and delicately prepared hometown bento wrapped in a cloth. 1,150 yen
This ekiben is full of local specialties of the Kohoku region of Shiga Prefecture. It has the nostalgic flavor of what grandmother made. The type of rice changes depending on the season: wild vegetables in spring, edamame in summer, chestnuts in fall, and black soybeans in winter.
SHIGA：Nanyoken "Ohachi Bento"
The ultimate bento that can be used long after eaten 930 yen
Once eaten, twice delicious. The rice cooked with takana is topped with simple ingredients such as wild vegetables, shiitake mushrooms and bamboo shoots. The container is a pot made of shigarakiyaki ceramic! There are also radish seeds included. After eating the bento, the seeds can be planted in the pot, and eaten once they've grown.
HYOGO：Maneki Shokuhin "Tajimagyu Gyumeshi Bento"
The magnificent flavor of Hyogo Japanese black beef and onions. 1,150 yen
Prepared with the care of a restaurant, high-quality Tajimagyu and Awaji, Hyogo onions, renown for their strong sweetness, are slowly cooked in Marushima soy sauce from Shodoshima, Kagawa Prefecture. Even cold, it's tender and delicious.
A choice octopus trap ekiben that's the perfect souvenir 1,000 yen
Packed inside a specially made container meant to look like the octopus traps that octopus fishermen use are octopus, conger eel and seasonal vegetables. This is a familiar bento whose flavor and container can both be enjoyed. After washing the pot, it can be used to store things in. It's also a souvenir of your trip. Or it can be a pleasant gift.
Hometown sushi with the aroma of persimmon leaves handed down over generations. 880 yen
A flavorful Yamatoji hometown dish, made of sushi rice covered with pickled mackerel, wrapped in a persimmon leaf and pressed with heavy stones. This pressed sushi has a mellow taste of perfectly matched sweet-and-sour flavors.
WAKAYAMA：Wakayama Suiryoken "Kodaisuzumezushi"
Lively sea bream with a supple texture. 2,250 yen
Making the most of the flavor of the shiny, small pink sea bream, the elegant flavor of this bento is superb.
TOTTORI：Abe Tottorido "Ganso Kanizushi"
Ganso Kanizushi has been loved for more than 50 years. 1,080 yen
This bento has been popular for over half a century. When you think of Tottori ekiben, then Ganso Kanizuhi is what comes to mind. It delivers the flavor of winter in the Sanin region year-round.
TOTTORI：Abe Tottorido "GeGeGe no Kitaro Don"
A beloved Japanese comic book character bento that comes in a special bowl! 1,350 yen
Kitaro's hometown is Tottori. Medama-oyaji made of tofu chikuwa and plum paste, and Tottori beef stewed to tenderness in mirin, ginger and soy sauce, fills an Aritayaki bowl. This fun bento reveals monsters at the bottom of the bowl once eaten.
TOTTORI：Komego "Gozaemonzushi Saba"
An exquisite triple match of kombu, mackerel and vinegared rice 1,950 yen
This bento is made of mellow-flavored vinegared rice, marinated mackerel with a perfect deep, rich flavor, and black kombu that has been cooked to a tender texture. Combined, they create a delicious harmony and refined flavor that fills your mouth. The method for pickling has been passed down for generations, giving it a flavor that makes it hard to believe it's blueback fish.
SHIMANE：Ichimonjiya "Izumo Shofukuchirashi"
Commemorating the Izumo Taisha Daisengu and Kojikihensan. 1,150 yen
This bento was created to commemorate the 1,300-year anniversary of Kojikihensan. It's filled with ingredients closely related to Izumo Taisha, such as the presentation of the Kinshinsai (lily flower) from Izumo Taisha to the royal court. The ingredients have been prepared using select seasonings such as Koshikijoyu authentically brewed soy sauce and Izumo Jidenshu sake from Matsue.
SHIMANE：Kurosaki "Izumo Soba Bento"
A proud and superb bento of stupendous quality 1,080 yen
After you open the package that has an illustration of Izumo-taisha and Daikokuten, you're greeted by the rich aroma of soba. Once you've poured the bottled sauce on the soba noodles, it's ready to eat. The quality and texture of the aromatic soba is so good that it makes you forget that this is a bento. The substantial amount of side dishes is also superb. It's packed with other foods like crab chirashizushi, grilled fish, shrimp tempura, kabayaki eel, kamaboko and tamagoyaki! It can be enjoyed like tempura soba.
SHIMANE：Ekiben Kubota "Kashiwameshi Bento"
Popular for a simple deliciousness that you never tire of 800 yen
A popular hometown chicken (kashiwa) dish of northern Kyushu, this bento is mainly kashiwameshi, rice cooked with chicken. On the seasoned rice are chicken simmered in sugar and salt, thin egg strips, and dried seaweed strips. Other foods included are burdock, tsukudani and kombumaki. It's a popular bento due to its simple flavor.
OKAYAMA：Miyoshino Honten "Momotaro no Matsurizushi"
From Okayama, this is the best chirashizushi in Japan. 1,000 yen
Matsurizushi was born from the know-how of ordinary citizens during the thrift ordinances of Lord Ikeda during the Edo era. Known as a festival food, this hometown dish has been a staple of Okayama since ancient times. This best-selling Miyoshino product comes in a cute pink peach-shaped container, since Okayama is where Momotaro is from.
OKAYAMA：Miyoshino Honten "Hello Kitty no Obento"
An ekiben of the popular Hello Kitty. 1,100 yen
A must-have for Hello Kitty lovers! This torimeshi bento (using Shinrin chicken from Okayama) features the super-popular Hello Kitty dressed as Momotaro. This is an ekiben collaboration of Hello Kitty and Okayama ekiben.
HIROSHIMA：Hiroshima Ekibento "Fufu Anagomeshi"
Two conger eels side-by-side like a loving married couple. 1,150 yen
A richly flavored dish of perfectly matched conger eel slowly stewed to plump tenderness in a secret sauce and soy sauce rice steeped in the sauce's savoriness. The ingredients are presented on a bed of rice produced in Hiroshima Prefecture.
HIROSHIMA：Hamakichi "Hiroshima no Mikaku Kakimeshi"
An addictive flavor that you can't stop having after one bite 1,080 yen
This colorful Hiroshima-like ekiben is filled with seasoned rice covered with foods like large oysters, lotus root, shiitake mushrooms, and thin egg strips. Most amazing is the unbelievable texture of the big, plump oysters. Naturally, the juices from the oysters have seeped into the rice, making this an exceptional meal. It may look a little odd at first, but you have to try it. It has an addictive flavor.
HIROSHIMA：Ueno "Regular Anagomeshi Bento"
Bold conger eel that's delicious even cold 1,944 yen
Freshly grilled conger eel is packed onto a bed of freshly cooked seasoned rice inside a box made of thin wood, so that as it cools, the flavor becomes even more delicious. I think that while the moisture from the seasoned rice escapes the bottom of the wood box, the flavor of the kabayaki conger eel is absorbed into the rice. Thoroughly enjoy the flavor of these carefully selected conger eel at your leisure.
KAGAWA：Miyoshino Honten "Anpanman Bento"
An ekiben of the famous character loved by everyone! 1,200 yen
This is an ekiben of the super-popular Anpanman. It comes with an Anpanman water bottle.
Appealingly hot chicken rice and spicy chicken still on the bone 1,350 yen
Designed by Marugame Totto no Kai, they have made an ekiben version of chicken on the bone with spicy pepper and juicy chicken flavor that fills your mouth. Chicken on the bone is local dish that started in Marugame in Kagawa Prefecture. The chicken thigh still on the bone is seasoned with salt, pepper, garlic and other seasonings before grilling. Since this is a self-heating bento, after warming it, you can enjoy the aroma of the chicken on the bone.
EHIME：Futaba "Seto no Oshizushi"
The shiso leaf seen through the transparent sea bream is proof of freshness. 1,350 yen
This store's most popular bento, and signature product. A match for the best ekiben in Japan. Perfect as a souvenir since the expiration period is two whole days.
EHIME：Suzuki Bentoten "Shoyumeshi"
A long-selling bento packed with Matsuyama home cooking 800 yen
Having been introduced in 1960, this bento has been popular for easily over half a century. The traditional wrapper is memorable since on it is written a list of words in the local Iyo dialect. On top of the rice cooked in rich soy sauce are a variety of foods like chicken, deep fried tofu, konnyaku, carrots, burdock, bamboo shoots and wild vegetables. It's not just plain seasoned rice. Much effort has been included to give it a traditional flavor, so it has a mysterious charm that makes you want it again after you've eaten it once.
Gold medal winner of the "Ekiben that goes with traveling and alcohol" 1,050 yen
This Tosakko Ekiben was devised by elementary school children in Kochi. The ekiben was the theme of the children's food education and social studies classes, and was designed over a one year period by the children with the cooperation of adults. The contents of the ekiben are colorful, and fun to look at. Naturally, all the ingredients are produced in Kochi. There are numerous foods inside, so you can enjoy the various aspects of Kochi Prefecture flavors.
After eating, you still have a compact bento box to use. 1,230 yen
This bento commemorates the full opening of the Kyushu Shinkansen. The plastic container is made to look like the Kyushu Shinkansen Sakura train. The contents are like a child's lunch, with foods like fried shrimp and hamburger steak on renown Kashiwameshi. The container is microwave safe.
FUKUOKA：Kitakyushu Ekibento "Hakata Butakakudon"
An addictive Hakata flavor pork ekiben. 1,050 yen
This ekiben preserves the flavor of pork ribs, but without the extra fat. This is a true Hakata style Butakakuni dish, with added ground seasoned pork and sprinkled with salted cod roe seasoned with red pepper.
The traditional flavor of Japan's first chicken rice ekiben! 700 yen
This is Japan's first chicken rice ekiben, devised and marketed by the founder of Kowaken, this company's predecessor, Kinoe Koutake, in 1913. It's now a Kyushu standard. Enjoy its traditional flavor.
KUMAMOTO：Minami no Kaze "Ayuyasandai"
A luxury ekiben flavored in a secret broth and containing a whole sweetfish! 1,150 yen
This luxury ekiben contains a whole sweetfish stewed until even the bones are tender in a secret soy and sugar sauce passed down over three generations, laid atop a bed of rice cooked in natural Kuma River sweetfish broth.
An irresistible mellow shrimp aroma. 930 yen
These grilled shrimps are a must with Kagoshima zoni. Whole grilled shrimps tied in straw and hung up are a feature of the end of the year in Kagoshima. Costing 1,000 yen per shrimp, an aromatic and clear broth can be obtained from these valuable whole grilled shrimps. In addition to being included in the zoni praised by the feudal lord, red rice prawns are cooked into the rice.
Prices are current as of 2017/10/1 (all prices include tax).