Back in the Showa era, when the Seikan Ferry connected Honshu and Hokkaido, I imagine many people bought a station bento at Hakodate Station—which was directly connected to the ferry pier—boarded the train, and used this place as the starting point for their trip to explore Hokkaido.
“Hakodate Mikado” is a long-established ekiben shop that has been in business since 1936 (Showa 11) at Hakodate Station, which was literally the gateway to the north at the time; today, JR Hokkaido Fresh Kiosk carries on its traditional flavors.
The “Reissue Nishin-migaki Bento” featured here is a special edition created to commemorate the 60th anniversary of the “Nishin-migaki Bento,” which first went on sale in 1966 (Showa 41) and remains extremely popular to this day. Featuring a wrapper that’s a reimagined version of the original design and a recreation of the original “makunouchi”-style contents, it is currently available as a limited-time ekiben (station bento) through the end of the year.
The star of this ekiben is, of course, the sweet-simmered herring. The exquisite seasoning—which is sweet yet allows the herring’s natural flavor to shine through—truly makes this Mikado’s signature dish. It’s a generous portion that leaves you with a deep sense of satisfaction, making you feel like you’re really enjoying some herring!
Another star of the dish is the herring roe. There are three large, hearty pieces. Their crunchy texture and salty flavor contrast beautifully with the sweet, tender herring, creating a delightful interplay of flavors. Rounding out the dish are soy-sauce-simmered wakame stems and daikon radish pickled in miso—both of which are seasoned to pair perfectly with rice.
So, up to this point, the contents are the same as those of the standard “Herring-Polished Bento.”
In addition to these classic side dishes, this commemorative edition is packed with grilled squid with innards, simmered scallops, zariji, and buttered potato cakes. The grilled squid with innards has a mild, savory flavor, and the scallops include not only the adductor muscles but also the tendons—both allow you to fully enjoy the authentic flavors of Hokkaido.
Zariji is a soy sauce-marinated, deep-fried pork dish that’s said to be unique to Hakodate; it tastes a bit like a pork version of zangi. Imo-mochi, meanwhile, has a texture somewhere between steamed potatoes and mochi, and is characterized by its fluffy, light texture. No matter which dish you try, they all highlight the distinctive flavors of Hokkaido’s local ingredients.
At 1,780 yen, this isn’t exactly on the cheaper side for a station bento, but considering how generously it’s packed with dishes that capture the essence of Hokkaido and Hakodate, the price actually feels like a bargain. It’s scheduled to be on sale until the end of the year, but sales will end once the planned quantity is sold out, so if you’re interested, be sure to get it soon. Additionally, purchasers will receive an original sticker as a gift. Although it’s a small sticker, the cute illustration of the station building from the days when the Seikan Ferry used to sail back and forth is the perfect memento of Hakodate.
© Source travel watch