The “Fukushima Manpuku Taste Tour Bento” was a limited-time ekiben (station bento) available this past spring. Although it is no longer on sale, I’d like to feature it here because it was a wonderful product that introduced people to Fukushima’s local specialties through ekiben.
Let’s start with the rice. The variety used here is “Fuku, Warai,” which is said to rank among the very best of the many branded rice varieties produced in Fukushima Prefecture, a renowned rice-growing region. Characterized by its strong aroma and sweetness, yet cooked to a fluffy, soft texture, this rice reportedly took 14 years to develop. When you taste it, you’ll certainly be impressed by its plump texture and sweetness—qualities rarely found in the rice of typical ekiben. The fact that it’s used in an ekiben—which is meant to be eaten after it has cooled, not immediately after cooking—speaks to the confidence the makers have in this rice.
Next, let’s explore the flavors of Fukushima through the side dishes. The teriyaki chicken is seasoned with whole-soybean soy sauce from Fukushima Prefecture; the flavor isn’t too strong, allowing the natural taste of the ingredients to shine through. Of course, the chicken is also sourced from Fukushima Prefecture. The accompanying stir-simmered burdock root is free of stringiness and has a tender texture, just like the soy-marinated kogomi, which has no bitterness. The Japanese-style hamburger steak, made with Fukushima beef, has a tender texture yet is satisfyingly hearty.
The red fish grilled with light soy sauce is topped with oil-marinated aosa seaweed from Matsukawaura in Fukushima. The slightly Western-style seasoning really brings out the flavor of the aosa, making it a delicious dish. By the way, Matsukawaura, located east of Soma City, is a stunningly beautiful place with a scenic driving route that stretches out like a single road over the Pacific Ocean. I apologize for veering off the topic of ekiben (train boxed lunches), but personally, it’s one of the roads I’d love to drive down again.
Next up was the tempura manju for dessert. I’m told it’s a local specialty of the Aizu region, characterized by the subtle flavor and aroma of amazake. Incidentally, I hear this amazake is also brewed by a local brewery in the prefecture.
The “Fukushima Manpuku Taste Tour Bento,” which brings together a wide selection of Fukushima’s local specialties, left a lasting impression on me. Perhaps to complement the flavor of their prized rice, while the ingredients are rich in variety, they are all unified by a mild, gentle seasoning that isn’t overpowering.
Incidentally, in my case, I often discover local specialties through ekiben, and these discoveries frequently serve as inspiration for my next trip. The ekiben I tried this time truly lived up to the name “Taste Tour,” and it made me want to try each of these dishes in their respective towns next time.
© Source travel watch