Nori-ben are a basic type of bento, and although they may seem a bit plain as an accompaniment to a trip, they are sold at a surprisingly large number of stations. The “Hakata no extravaganza nori bento” introduced here is one of the many nori bento sold nationwide, but the name “Hakata no extravaganza” and the label that says it is only available at Hakata Station show the confidence in its regional characteristics and taste.
First of all, the Ariake laver has a strong claim. It may seem obvious since it is a laver bento, but I don’t think there are many bentos that make you think that the laver is delicious! I don’t think there are many bento boxes that make you think, “The seaweed is delicious! There are some nori bento from rice-producing regions where the rice is extraordinarily tasty! But this bento was made with laver from the Ariake Sea. The combination of the rice and okaka (dried bonito flakes) that appears when you open the package is a taste that many Japanese, who are steeped in the onigiri culture, like.
The grilled salmon on top is so full of the flavor of the salmon itself that you can hardly taste the saltiness, which I personally like very much. Moreover, I am glad that it is large enough to be satisfying. The isobe-age (fried fish cake) is chewy and has a strong taste of the chikuwa itself. At this point, it already has a “good” feel to it.
When one thinks of Hakata, the first thing that comes to mind is mentaiko (cod roe) from the local “Maruichi. It is labeled “raw cod roe” on the wrapper. The taste is typical of Maruichi’s products, which maximize the flavor of fish roe and claim to be the best accompaniment to rice, rather than just a spicy delicacy. To put it simply, it has a tangy taste that is somewhere between that of raw cod roe and spicy cod roe. Like the grilled salmon, I personally like it very much.
The potato salad tasted like potatoes, and the omelette omelette tasted like eggs. All of them were things you could enjoy the flavor of the ingredients. With all due respect, I honestly didn’t know what to use the soy sauce attached to the dish. In fact, I did not use it.
The emphasis on the ingredients and the directness of the product gave me the impression that the word “luxury” in the name was true. I have never been disappointed with an ekiben named “Nori-ben” so far. While some ekiben may not have the regional characteristics that we look for in an ekiben, the “Luxury Nori Bento from Hakata” had plenty of regional characteristics. The ekiben at Hakata Station are so unique that it is hard to decide which one to try, but I think this is one of the best ekiben I can safely recommend.
© Source travel watch