Introduced here is “Special Yamahiko Kashiwa-meshi” by Hitoyoshi Ekiben Yamaguchi, a long-established restaurant in Hitoyoshi City, Kumamoto Prefecture. Kashiwa”, which is not so common in eastern Japan, is a term for chicken meat generally used in western Japan. Strictly speaking, chicken is not the same as kashiwa meat, but I bought this package for the simple reason that I was in Kumamoto and I wanted to see Kumamon.
Two slices of kashiwa on a bed of rice covered with a rather sweet chicken soboro. This type of chicken is not sweet, but has a good taste of chicken-like flavor.
The split dried radish on top of the rice is slightly sweet, and its firm texture, which could be described as hard, gives it an accent of texture in the whole bento. Personally, I liked it very much.
It contains sweet potato tempura cut into sticks as a side dish. In Kumamoto, this dish is called “gane. I was impressed by the calm sweetness of the gane, which is not sticky, and goes very well with the minced chicken and the cracked dried radish. Incidentally, the dashimaki tamago (rolled egg) was also sweet while still having a strong dashi flavor. Overall, this is a sweet bento.
The shrimp, which look as magnificent as they do on the Calbee Kappa Ebisen package, are cooked in their shells, so peeling the shells off and eating them is a bit of a hassle for the lazy author. I don’t like to get my hands dirty. However, when I tried it, I could taste the shrimp’s strong flavor and even feel its freshness. It is so tasty that I am glad I did not choose to eat it on the side.
The bento as a whole is generally consistent with a sweet flavor. On the other hand, the kashiwa and large shrimp on the rice are not sweetly seasoned, but are of a type that allows you to fully enjoy the flavor of the ingredients. Both the unified seasoning and the side dish that makes the most of the flavor of the ingredients are well put together to make a very tasty bento.
© Source travel watch