We are pleased to announce the new "Dora (Doraku) Bento"!
~ "Dora Bento" using Ishinomaki brand salmon "Kinka Gin" is now available! ~
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- We are pleased to announce the new "Dora (Doraku) Bento"!
January 16, 2013
East Nippon Expressway Co., Ltd.
Nex-area Company Limited
NEXCO EAST (Chiyoda-ku, Tokyo) will release the new "Dora (Doraku) Bento" series "Sanriku Saikin Kinkagin Salmon Bento" (880 yen: tax included) from January 18 (Friday).
This "dora lunch" is a Yahoo that supports the reconstruction of Tohoku! It was developed jointly with JAPAN, and is a "special dish" that uses plenty of ingredients from the Tohoku region, mainly in the Sanriku region.
Growing in the waters around Mt.Kinkayama, Miyagi Prefecture, where cold and warm currents intersect, the main ingredient is the finest Ishinomaki brand salmon "Kinka Gin", which has a good degree of firmness and fat paste. , Wakame rice made from Hitomebore from Miyagi prefecture is used.
Please enjoy "Dora Bento" as a holiday companion or travel companion.
"Sanriku Ari Kinka Gin Salmon Bento"
| Selling price | 880 yen (tax included) |
|---|---|
| Sale date | Sold all year round from Friday, January 18 |
| Point of sale | Tohoku Expressway Hasuda SA (In-bound line) [Hasuda City, Saitama Prefecture] |
Bento contents
| menu | Main ingredients | Origin |
|---|---|---|
| Grilled salmon | Salmon | Miyagi Prefecture (from Sanriku) |
| Salmon roe | Salmon roe | Miyagi Prefecture (from Sanriku) |
| Thick grilled egg | egg | Fukushima Prefecture |
| Chopped kelp | kelp | Miyagi Prefecture (from Sanriku) |
| Small girls Tsukudani | Elementary school girl | Miyagi Prefecture (from Sanriku) |
| Stewed wakame seaweed | Wakame seaweed | Miyagi Prefecture (from Sanriku) |
| Sendai miso | miso | Miyagi Prefecture |
| Sendai chief eggplant pickles | eggplant | Miyagi Prefecture |
| Pickled red turnip | Turnip | Yamagata Prefecture |
| Wakame rice | Rice (Hitomebore) seaweed |
Miyagi Prefecture Miyagi Prefecture (from Sanriku) |
Introduction
The main ingredient, salmon, uses the brand-name fish “Kinka Gin” landed in Ishinomaki. Growing in the waters around Mt. Kinka where cold currents and warm currents intersect, it is the finest salmon that has a good degree of firmness and fat paste.
"Ikura", which adds color to the color, is carefully selected from the large grains of Sanriku.
In addition, "stem wakame Tsukudani" uses high-quality nutritious vegetables grown in the Kitakami River. "Shojo no Tsukudani" is also made from Sanriku, and it has a light finish without any additives, so you can fully enjoy the umami. "Wakame rice" also uses seaweed from Sanriku and Hitomebore from Miyagi prefecture, which has excellent taste, aroma, and stickiness.
Comment from Enoben lover Shinobu Kobayashi
It is a confident product with 100 points of taste and volume packed with Sanriku's rich ingredients in a container.
[Concept of "Dora (Doraku) Bento"]
- Uses local specialty products and ingredients
- Reasonable price from 500 yen to 1,000 yen
- drive( road ) Together with easy Close
Shinobu Kobayashi, an active travel journalist, supervises and recommends these three concepts.
For details on the "Dora Bento" series, please refer to the "DraPla" dedicated page.
[Kobayashi Shinobu's profile]
- 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.
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