The “Kurashiki Komachi: Spring” ekiben we’re introducing today features stunning packaging adorned with white walls and cherry blossoms—a design that perfectly symbolizes the Kurashiki Bikan District in Kurashiki City, a popular tourist destination in Okayama Prefecture. Even after opening the box, the black-and-white container with its red dividers looks beautiful alongside each individual dish, giving you a sense of quality even before you start eating and building your anticipation.
The top tier features chicken thigh tempura served with umeboshi paste… Spanish mackerel grilled with light soy sauce, pickled lotus root, lotus root with spicy mayonnaise, simmered hijiki, simmered carrots, rolled omelet, simmered komatsuna, and millet dumplings. They are neatly arranged in a compact container.
The chicken thigh tempura served with umeboshi paste is absolutely delicious—the rich flavor of the chicken, the texture of the batter, and the refreshing tang of the umeboshi all come together perfectly. The fact that it’s tempura rather than karaage also complements the overall flavor of this bento very well. The simmered komatsuna really brings out the sweetness of the deep-fried tofu. The rolled omelet stands out for its moist texture and subtle sweetness.
The vinegar-pickled lotus root has an elegant texture and flavor—somewhere between crisp and fluffy. Hidden beneath it is a thick, satisfying piece of Spanish mackerel grilled with light soy sauce. I also really enjoyed the lotus root tossed in a mild, exquisitely flavorful mustard mayonnaise—it had a fluffy texture and was absolutely delicious. The simmered carrots were tender, and the dish was generously filled with simmered hijiki seaweed.
The bottom layer is takomeshi—rice topped with shredded omelet, grilled bamboo shoots, and deep-fried octopus. The sweet, grilled bamboo shoots are crisp and crunchy, while the deep-fried octopus has a firm, satisfying bite, adding a nice contrast to the rice. As you eat, pieces of octopus keep appearing one after another from within the rice—a truly luxurious treat. The thick, chewy simmered shiitake mushrooms have a slightly sweet seasoning. The simmered green beans also have a firm texture and are lightly seasoned to bring out the natural flavor of the ingredients. For dessert, the millet dumplings feature a distinctly strong flavor of roasted soybean flour.
This ekiben offers a variety of flavors while maintaining an overall sense of cohesion and elegance. It’s one of the most delicious ekiben I’ve had this year. I really liked it.
© Source travel watch