Japanese Cuisine - Bento & Onigiri
Tororo kelp onigiri
Toyama Prefecture is the highest amount of kelp per household in Japan. One of the most classic kombu dishes is “kelp onigiri”. Among the tororo, only the outer surface of the t...
Mehari sushi
Mehari Sushi is a regional dish of the Yoshino region, mainly in the Kumano region that spans Wakayama and Mie prefectures, and Yoshino County, Nara Prefecture. It is a rice ba...
Meat rolled onigiri
Pork thinly sliced pork peach marinated in soy sauce-based sauce is rolled into rice and baked in the oven. The rice roll onigiri is an excellent combination of pork with a secr...
Yoshino chicken rice
Yoshino chicken rice is a home-cooked dish handed down in the Yoshino district in the southern part of Oita City, and is said to have originated from chicken meat made by hunter...
Kensan-yaki (Kensan-yaki)
It is a rice ball that is baked by applying miso mixed with ginger, yuzu skin, green onions, etc. to a disk-shaped rice with a hollow center, and is also called “Kenshin-yaki,” ...
Noheji Station Traditional Ekiben
Noheji Station's specialty Torimeshi is an old-fashioned ekiben with a history of over 60 years in Noheji Station (Noheji Town) on the Aomori Railway. The rhombus container is c...
Shiumai Bento
Originally, there are few specialties in Yokohama, and it was inspired by Shumai, which is sold in Yokohama Chinatown. It is now a standard ekiben in Yokohama. It is often said ...
Tottori Kanizushi
Sushi using Tottori's winter taste “crab”. It looks similar to chirashi-zushi, but it does not mix ingredients in rice. Vinegared rice is a gorgeous feast with yellow tinseng e...