This is a reprinted version of Nihon Shokudo’s “Tonkatsu Bento” sold in 1976 (Showa 51). Both the package and contents are reproduced based on materials from the time, making it a so-called “Showa Retro” bento.
Incidentally, 50 years ago, in 1976, Okinawa Prefecture had returned to the mainland, but the remnants of the era of U.S. rule meant that cars still drove on the right side of the road, and the broadcast of “Tetsuko’s Room” hosted by Tetsuko Kuroyanagi began that year. The reason why the package design does not look half a century old is because the reporter is an old man, and I wonder if the younger generation would find the design quite retro. ……
The lunch box has two tiers: the top tier contains the pork cutlet and the bottom tier contains the curry pilaf. Attached are disposable chopsticks, a hand towel, toothpicks, pork cutlet sauce, mustard, and lemon juice. It is a very basic lineup.
The star of the show is three pork fillet cutlets. The combination of fat-free fillet meat and light-weight batter is light for a deep-fried dish, but the volume is ample and satisfying.
In fact, the flavor of the katsu matches well with the curry pilaf, which has a strong curry flavor, and the sweet raisins on top of it, making the whole bento well-balanced and very tasty.
The “fried cabbage with garlic and salted malt” is also quite tasty, with the mild taste of salted malt and a hint of garlic while retaining its crunchiness. It is elaborately seasoned, yet has a very gentle taste. It has a presence that is as strong as that of the main dish.
Other dishes include a mayonnaise + sesame flavored burdock salad.
Tonkatsu ekiben are relatively common throughout Japan, but the combination with curry pilaf is rare, giving the ekiben a strong Western flavor.
© Source travel watch