EKIBEN JAPAN (2024)

Synopsis

"Ekiben" are lunch boxes sold at train stations enjoyed during train journeys which are filled with the charm of each region of Japan! Let's embark on a journey to encounter a selection of lunch boxes from all over Japan!

First Air Date: 2024-03-01

Last Air Date: 2026-02-01

Number of Seasons: 3

Number of Episodes: 15

Networks: NHK WORLD-JAPAN

Seasons

Season 1 (2024)

Season 2 (2025)

Season 3 (2026)

Season 1 (2024)

No overview available for this season.

Episodes:

Ep. 1: A Feast Nurtured by a Volcano (2024-03-01)

Sakurajima, an active volcano in southern Japan. Surprisingly, there is a technique called “Haiboshi” that maximizes the flavor of seasonal fish using its volcanic ash. Let's explore the phantom technique that was once lost.
Ep. 2: Comfort Food from the Northern Seas (2024-03-16)

At Bokoi Station in Hokkaido Prefecture, a family trio makes just 40 ekiben per day. The surf clam called hokkigai, a regional comfort food, is locally sourced, along with the kombu and even the salt.
Ep. 3: Ocean Delicacy Meets Mountain Delights (2024-07-30)

On the scenic Izu Peninsula, there's a bento made with local horse mackerel, rice, wasabi and salted cherry leaves. Discover an ekiben of nature's bounty and heartfelt artistry.
Ep. 4: Octopus Cuisine Inspired by Tradition (2024-09-04)

A bento from Akashi, Hyogo Prefecture features a local octopus specialty. The container of this unique bento is also interesting as they're shaped the same as the pots used in traditional octopus fishing.
Ep. 5: Mythical Flavors of Fermentation (2024-10-30)

Shimane Prefecture's miso-stewed beef bento features beef simmered in naturally fermented miso and soy sauce with cooking sake, highlighting the Izumo region's koji culture. It pairs well with the quality rice!
Ep. 6: A Bento Shaped by Layers of Tradition (2024-12-04)

In Nagaoka, there's an ekiben shaped by layers of tradition, featuring chicken meatballs with local chili, 100-year-old abura-age, thrice-pickled eggplants in miso and more, each with their own story.