Seasons & Episodes
A Feast Nurtured by a Volcano
Sakurajima, an active volcano in southern Japan. Surprisingly, there is a technique called “Haiboshi” that maximizes
Comfort Food from the Northern Seas
At Bokoi Station in Hokkaido Prefecture, a family trio makes just 40 ekiben per day. The surf clam called hokkigai, a re
Ocean Delicacy Meets Mountain Delights
On the scenic Izu Peninsula, there's a bento made with local horse mackerel, rice, wasabi and salted cherry leaves. Disc
Octopus Cuisine Inspired by Tradition
A bento from Akashi, Hyogo Prefecture features a local octopus specialty. The container of this unique bento is also int
Mythical Flavors of Fermentation
Shimane Prefecture's miso-stewed beef bento features beef simmered in naturally fermented miso and soy sauce with cookin
A Bento Shaped by Layers of Tradition
In Nagaoka, there's an ekiben shaped by layers of tradition, featuring chicken meatballs with local chili, 100-year-old
Curry Framed by 400 Years of History
This curry rice bento, made with local spices and beef, comes in Arita porcelain ware, a 400-year-old art treasured by r
Meaty Mushrooms Grown in Winter Cold
Tottori's shiitake bento features thick, sweet, wood-grown mushrooms. The rice, seasoned with Japanese pepper, pairs per
The Taste of Home in a Port Town
This ekiben from Kamogawa in southern Chiba features sanga-yaki, made from minced fish, and is packed with regional flav
Sakura's Gift: The Flavors of Spring in Tohoku
In April, as cherry blossoms bloom in Aomori, the Sakura Bento goes on sale along the Tsugaru Railway, filled with sprin
An Ekiben of Volcanic Memory and Blessing
The Volcano Bento uses only local ingredients, grown in the Shimabara Peninsula's soil shaped by Mt. Unzen's eruptions.
Reclaiming the Ocean's Blessings
Noto's nature was scarred in the 2024 earthquake, yet the abalone bento still celebrates the peninsula's premium shellfi
A Bento that Brings Comfort at an Old Train Station
The carefully made Kareigawa Bento, featuring local Kagoshima cuisine, is sold at a wooden train station more than 120 y
Carrying On the Aroma of Yuzu
An ekiben with specialty yuzu from Umaji Village is available beside a tourist railway in Kochi. Yuzu once saved the vil
Northern Waters and Woodlands Nurtured by Fishermen
An ekiben from Hokkaido's Hidaka region uses kombu and shellfish. It's a bento filled with the bounty of the sea nurture
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