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NEXCO EAST (Chiyoda-ku, Tokyo) will start from Saturday, March 23, in Hokkaido, Tohoku, etc. Using plenty of ingredients that are unique to the eastern Japan area We are releasing 6 new "Dora (Doraku) Bento" in spring.

Both A product that you can enjoy easily with a drive at a reasonable price. is. Please enjoy "Dora Bento" as a holiday companion or travel companion.

[Outline of new products]

"Banja bento"

Bento contents

Introduction

"Banya" is a working place and accommodation facility built by fishermen on the coast near the fishing grounds. This is a dorado bento developed in collaboration with Sato Suisan Sushi Co., Ltd., one of the leading seafood specialty stores in Hokkaido, in the image of a fisherman's dish that has been eaten in such a "banya".

For rice, we used Hokkaido rice "Hoshinoyume", which is characterized by its softly cooked and fluffy texture. We used plenty of Hokkaido's representative ingredients as side dishes.

"Shio-kozuke-no-yaki salmon" has a mellow flavor that is different from normal salt-baked salmon by carefully baking the salmon that is a natural product that has been carefully picked into salt-koji. The roasted scent of rocky sea urchin, roasted kelp, moderately salted salmon roe, and sardines pickled in soy sauce are all great side dishes to accompany rice.

Ekiben lover Shinobu Kobayashi's comment

Dora bento made by a leading seafood specialty store in Hokkaido is a menu of "fishermen" packed with carefully selected natural ingredients. Grilled salmon with umami ingredients increased with salt koji has a superb taste that makes foodies growl.

"Haskup Sukeroku-chan"

Bento contents

Introduction

Hascup, the main ingredient of this gong bento, contains abundant amounts of vitamin C, anthocyanins and calcium, and is widely cultivated in Hokkaido for processing jam, fruit wine and sweets.

"Inari sushi with azuki beans" filled with lotus cup rice prepared by cooking this lotus cup with Hokkaido rice "Hoshinoyume". In addition, "Salmon Ruibe Pickled Nori Roll", "Matsumae Pickled Nori Roll", "Kitayori Wasabi Nori Roll" is a combination of Hascup rice and Hokkaido seafood.

In each case, you can enjoy the refreshing sourness and vivid colors that only Haskap has.

In addition, "Chanchan-yaki," which is a famous local dish of Hokkaido and famous as a fisherman town's specialty, uses salmon, which is a natural product.

Ekiben lover Shinobu Kobayashi's comment

The first Haskap rice that appeared in Hokkaido was finished with seaweed rolls. The refreshing sourness and gorgeous color will stimulate your appetite.
The rice uses Hoshino Yume which is delicious even when cold.

"Tochu Tea Pork Miso Pickled Bento"

Bento contents

Introduction

The main menu, "Pork Miso-zuke," uses the brand pork "Musaka tea pork," which is grown in the local Hachimantai City by mixing fine powder of Morinaka tea with feed. There is no odor characteristic of this meat, and you can fully enjoy the tender and sweet meat quality when grilled or boiled. In addition, the miso that is pickled with meat uses miso that has been mixed through trial and error to match the shoulder loin of "Musaka Tea Pork". I'm finishing up.

I put "kinpira burdock" from Iwate prefecture between rice and meat so that you can enjoy it as a textured accent. The side dishes are sauteed spinach from Iwate prefecture and the bento box is colored.

For rice, we use Akita Komachi, a typical Tohoku brand of rice that has a chewy texture and stickiness and is said to be delicious even when cooled.

As for the container, we use a microwave oven-compatible container because we want you to enjoy "Musaka tea pork" even more deliciously, so please warm and enjoy it.

By consuming the ingredients of Iwate, we have the feeling of supporting the reconstruction of Iwate.

Ekiben lover Shinobu Kobayashi's comment

I don't think there was such delicious pork! The Tonkoku tea pork, boasted by the livestock kingdom Iwate, is soft and delicious when cooked or baked. The miso is a miso with peanut soy sauce.

"Fukushima rice bowl lunch"

Bento contents

Introduction

While supporting the recovery of Fukushima, we have developed a "Omusubi" bento packed with Fukushima's ingredients, with the hope that everyone will enjoy eating it.

For rice balls, we used "Koganemochi" from Fukushima prefecture, which is said to be the king of sticky rice with a strong stickiness. There are two types of flavors, the "Ajiokowa", which is a specialty of boiled garlic, carrots, fried chicken, and chopped kelp.

The side dish "Triangular Fried Salad Croquette" is the original menu of "Sakura," which co-developed this gong bento, and manufactures local bento. It's an unprecedented gem with a perfect potato salad match. In summer, instead of potatoes, you can enjoy juicy croquettes by stuffing minced local chicken "Date chicken" raised by a unique breeding method.

Tontama, which is a fried meat dumpling, uses the brand-name pig “Egoma pork” from Fukushima prefecture, which is bred with sesame seeds. As a side dish, we have prepared a miso Kanpura, a local dish of Fukushima, and a thick sliced and chewy Kinpira, accompanied by spicy radish pickles, to make a bento with home-cooked home cooking.

The homemade dessert "Sasa dumpling" is a parcel and you can enjoy it as a snack after meal.

The container is made of natural material Igusa and comes with a full-scale Aizu lacquer fork to commemorate the enjoyment of meals. By all means, please bring this as a memorial to your lunch.

Ekiben lover Shinobu Kobayashi's comment

Satisfied satiety bento lunch that you want to bring to cherry blossom viewing and autumn leaves hunting. All rice and side dishes such as Miharu's triangular fried food and meatballs of perilla pork are handmade, and the arrangement and color are beautiful. There is no doubt that it will be a box lunch that will be loved for a long time.

"Uonuma Rice Ball Echigo Fruits"

Bento contents

Introduction

This dora bento was developed in collaboration with the “Imomusume” group, which is composed mainly of the mothers of agricultural producers in Kawaguchi, Nagaoka City so that the taste of Niigata rice can be felt.

The main menu, "Onigiri," allows you to enjoy three unique flavors.

The "salt rice ball", which is grasped with Koshihikari from Uonuma, uses algal salt collected from the "Sasa River stream" in Murakami City, which is said to be a beautiful and clean sea, so you can enjoy the deliciousness of the ingredients as they are.

Kagura Nanban Miso Onigiri, which uses Nagaoka's specialty vegetable Kagura Nanban (Kagura Nanban), is a rice ball that matches the refreshing spiciness unique to Nanban with the sweetness of koshihikari in an exquisite balance.

The soy sauce okowa onigiri, which uses "koganemochi," which is said to be the king of mochi rice, is a place where you can enjoy the unique flavor of soy sauce okowa, which is a local dish of the Nagaoka/Chuetsu region.

You can also enjoy sweet and spicy sardines that use Kurumafu, which is a specialty of Sanjo City, Niigata Prefecture, sweet potatoes with rice flour, sesame rice cakes, and seasonal incense (radish pickles and cucumbers).

Furthermore, each rice ball was wrapped in a transparent sheet so that it could be easily eaten outside, and the side dish was designed so that it could be easily eaten with a bamboo fork.

Ekiben lover Shinobu Kobayashi's comment

A simple rice ball made with Uonuma's Koshihikari rice, which Japan boasts to the world, spreads the flavor and sweetness as you chew. It is an eco valve that does not require chopsticks, and it is easy to eat because you can quickly take out rice balls.

"Sai no Kuni Marugoto Bento"

Bento contents

Introduction

Saitama's catchphrase is "Sai no Kuni". Under the theme of the catch phrase "color", we packed a variety of delicious flavors.

Higashimatsuyama's specialty, Yakiton, is served with a spicy miso sauce.

The hamburger steak is made from "Sai no Kuni Kurobuta", which has a finely textured meat, a crisp texture, and a soft texture, so you can fully enjoy the taste of the meat.

Ingredients from Saitama prefecture such as Hirashi, a special vegetable of Hiki-gun, “Norabou-na”, and rice with “Chicken-pickled vegetables,” a specialty of Chichibu-gun, are colorfully and lively included, and you can enjoy it visually. It's a bento.

Ekiben lover Shinobu Kobayashi's comment

A smile will surely spill when you open the lid. Hibiki, a yakitori restaurant in Higashimatsuyama, known for its secret miso sauce, has made sure-to-eat lunches with authentic ingredients from Sai no Kuni, such as black pork, shredded vegetables, and sweet potatoes. It's packed with superb deliciousness that makes you want to show off to someone when you eat it.

[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.

＜ correction ＞
It was corrected because the name of the seafood specialty store in "Introduction" of "Banya Bento" was incorrect.

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