Utsunomiya Station is said to be the birthplace of ekiben, the first boxed meal sold at the station in 1885. One hundred and thirty-seven years later, a wide variety of bentos are now available. This time, I purchased the “Premium Yashiomasu Bento.
Yashiomasu is an improved species of rainbow trout developed by the Fisheries Experiment Station of Tochigi Prefecture, which can weigh 2-3 kg as an adult fish. Among them, those that meet strict standards for fat content and color are certified as “premium Yashiomasu. By the way, it has red flesh.
The yuzu-an-yaki, using such precious trout born in Tochigi, is a hearty dish with a strong taste of the ingredients. The yuzu zest on the side is also refreshing and very tasty.
The rice is vinegared rice sprinkled with white sesame seeds, topped with a generous portion of egg noodles and premium Yashiwok trout chub mackerel. The accompanying olives and edamame (green soybeans) also add to the flavor. The grilled trout has a rich flavor of its own, and although at first glance it may seem ordinary, both the egg and the trout have a slightly luxurious taste that is different from the rest.
The seasoned thin bamboo that separates the egg and the trout has a strong visual presence, and when I tried it, I liked the flavor and texture of the ingredients.
Incidentally, the rice is “Tochigi no Hoshi,” rice produced in Tochigi Prefecture. The star of the show, premium yashiomasu trout, is also a prefectural brand food, and the strong sense of regional identity is a welcome addition to a traveler’s meal.
Overall, the bento was a somewhat standard bento, but all the items were very tasty with a twist and beautiful colors. There is red ginger in the corner, but this time, due to personal preference, I picked up the chopped yuzu peel on the side of the yuzu-an-yaki as a chopstick rest, which left a refreshing impression while enjoying the taste of the ingredients.
© Source travel watch