New release of "Dora (Doraku) bento"!
~ Two new items from "Dora Bento" fall! "Premium" "eastern hometown lunch" re-appeared ~
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- Press Room
- Press Release Headquarters
- New release of "Dora (Doraku) bento"!
August 26, 2010
East Nippon Expressway Co., Ltd.
Nex-area Company Limited
NEXCO EAST (Chiyoda-ku, Tokyo) will start selling the new autumn dora (douraku) bento series from September 18th (Saturday).
"Dora Bento" promotes local production for local consumption and uses local ingredients as part of the "regional show window" that actively handles regional special products in service areas (SA) and parking areas (PA). It is a lunch that you can easily enjoy.
In addition to the 17 types of "Dora Bento" currently on sale, two new products are now available.
Dora Bento Premium “Higashi no Furusato Bento” is a healthy bento box developed by cooking researcher Chiba Hamauchi. We offer seasonal and seasonal versions of seasonal ingredients. This time, the “East Hometown Bento Roast Beef Sushi and Autumn Aya,” which was sold in the fall of 2009 and has been very well received, will be reappearing.
Enjoy the Dora Bento series for leisure and travel companions.
[Outline of new products]
Two new autumn products will be added to "Dora Bento"!
Two new autumn products will be added to the "Dora Bento" that you can easily enjoy along with the drive, using local special products and ingredients.
"Genki Shimotsuke-Fun Inari (Brown Rice, Ancient Rice, Gomoku)"
- Sales price 500 yen (tax included)
- Limited to 30 meals a day
- Point of sale
Tohoku Expressway Sano SA (upper and lower) [Sano City, Tochigi Prefecture] - Bento contents
1. Inari [Soybean: Tochigi, Ancient rice: Domestic, Rice: Ibaraki Koshihikari]
2. The best Yasudori teriyaki [brand chicken from Tochigi Prefecture]
3. Kanuma konjac stew [Tochigi]
4. Kanpyo stew [Tochigi]
5. Stewed burdock [Tochigi]
6. Stewed carrot with lemon [Tochigi]
7. Pickles (pickled radish, cucumber, pickled vinegar) [Tochigi] (*)
*Ingredients may change depending on the season - comment
Mainly "3 types of Inari (brown rice, ancient rice, 5th rice)," "Ikkoku Yasu Dori," "Kanuma Konnyaku," "Tochigi Kanpyo," "Tochigi Vegetables," etc. It is a convenient lunch that is also good for your health. In addition, we are particular about the container, and we use eco-wood container that uses fast growing wood “Falcata wood”.
"Imobuta Zanmai from Chiba Prefecture"
- Sales price 780 yen (tax included)
- Limited to 20 meals per day (sold only on weekends and holidays)
- Point of sale
Keiyo Road Pasar Makuhari (above) [Chiba City, Chiba Prefecture] - Bento contents
1. Imobuta (boiled pork, fin cutlet, grilled pork) [Imobuta from Chiba Prefecture]
2. Rice [Koshihikari from Chiba Prefecture]
3. Nori [Futtsu, Chiba Prefecture]
4. Sweet potato [Chiba Prefecture]
5. Green beans [Chiba Prefecture] (*)
6. Pickles (cucumber, radish, shiso) [Chiba Prefecture] (*)
*Ingredients may change depending on the season - comment
Chibaza pork (12 brand pigs) promoted by Chiba Prefecture. One of them, Imobuta from Chiba Prefecture was used.
By adding different flavors to each of the three types of "Imobuta from Chiba Prefecture" (rose meat, fillet meat, and loin of shoulder meat), the sweetness and softness of Chiba prefecture's potato potatoes will be kept constant. It is a lunch that you can fully enjoy. "Simmered pork (loin meat)" is seasoned in a sukiyaki style, "Fresh cutlet (fin meat)" uses a special demiglace sauce, and "Yakin pork (shoulder loin)" is seasoned sweetly.
- "Imobuta from Chiba Prefecture" is a brand pig that is produced and bred on a designated farm by 5 producers in Chiba Prefecture and has a low production volume. It is named “Imobuta” because it is cultivated on a feed centering on potatoes (sweet potatoes, tapioca) for an average of 70 days before shipment.
[Concept of "Dora (Doraku) Bento"]
- Uses local specialty products and ingredients
- Reasonable price from 500 yen to 1,000 yen
- Easy to enjoy along with the drive
Shinobu Kobayashi, an active travel journalist, supervises and recommends these three concepts.
(Profile of Shinobu Kobayashi)
- Born in Chiba prefecture, travel journalist, ekiben enthusiast
- Spend more than 150 days a year on a journey, consuming over 4,000 ekiben
- He has been widely used as a bento expert, including books such as "Knowing, eating, and choosing "ekiben" (JTB publishing), "Nippon Ekiben Daizen" (Bungei Shunju), and selecting Nikkei Shimbun rankings.
"Dora bento premium" and "eastern hometown bento" fall versions are back!
"Dora Bento Premium" is a "luxury" adult bento that was developed as a new genre of the "Dora Bento Premium" series, focusing on ingredients and developed in collaboration with famous culinary researchers. The “Higashi no Furusato Bento” currently on sale is a healthy lunch that was developed in collaboration with Chiba Hamauchi, a culinary researcher familiar in TV programs and cooking magazines, using seasonal ingredients. I will.
This time, with the start of sales in the fall of 2009, we responded to the favorable reception of "Higashi no Furusato Bento," which was talked about on TV and sold at department stores, and will be re-released for a limited time.
"East Hometown Bento Roast Beef Sushi and Autumn Aya"
- Sales price 1,500 yen (tax included)
- Limited to 15 meals per day (sold only on weekends and holidays)
- Sale period Saturday, September 18-Sunday, December 12
- Point of sale
Tohoku Expressway Hasuda SA (up and down) [Hasuda City, Saitama Prefecture]
Miyoshi PA (upper and lower), Kan-Etsu Expressway [Iruma County, Saitama Prefecture]
Moriya SA Joban Expressway (up and down) [Moriya City, Ibaraki Prefecture] - Bento contents
1. Roast beef and Iburigakko pickled sushi
2. Chrysanthemum Nameko
3. Western Kinpira
4. Soft steamed chicken
5. Autumn salmon and shiitake mushrooms
6. Black sesame seeds of taro
7. Egg fried with plenty of vegetables
8. Salted potato
9. Shimeji and autumn radish apple vinegar
10. Squash tea garnish with grain bean paste - comment
It is a box-friendly bento developed in collaboration with Chiba Hamauchi, a culinary researcher familiar on TV programs and cooking magazines. A menu structure that uses seasonal ingredients from eastern Japan and makes you feel the season. It is a cooking method based on "steaming" that uses only the minimum amount of oil, and it is a bento box that is nutritious and well-balanced. Of course, we are particular about deliciousness, and the cooking method that makes the best use of the characteristics of the ingredients gives us a nostalgic hometown taste.
[Chiha Hamauchi profile]
- Born in Tokushima prefecture in 1955.
- Opened Family Cooking School in Nakanosakaue, Tokyo and became the principal.
- With the motto "Cooking is more fun and dreamy", we are actively studying food such as appearing on TV programs and cooking videos, giving lectures, writing magazines and books, and actively participating in various cooking classes. Widely active as a house.