Season 2

This curry rice bento, made with local spices and beef, comes in Arita porcelain ware, a 400-year-old art treasured by royalty. Its rich heritage is sure to enhance your travel memories.

Tottori's shiitake bento features thick, sweet, wood-grown mushrooms. The rice, seasoned with Japanese pepper, pairs perfectly with the deep flavor of the shiitake enhanced by special local soy sauce!

This ekiben from Kamogawa in southern Chiba features sanga-yaki, made from minced fish, and is packed with regional flavors like thick, tender Boshu hijiki and the long-prized Nagasa-mai rice.

In April, as cherry blossoms bloom in Aomori, the Sakura Bento goes on sale along the Tsugaru Railway, filled with spring flavors like local scallops, tender kombu, and miso with a wild spring plant.

The Volcano Bento uses only local ingredients, grown in the Shimabara Peninsula's soil shaped by Mt. Unzen's eruptions. It's a heartfelt bento from locals who know the volcano's dangers and gifts.

Noto's nature was scarred in the 2024 earthquake, yet the abalone bento still celebrates the peninsula's premium shellfish, enhanced with local salt.

The carefully made Kareigawa Bento, featuring local Kagoshima cuisine, is sold at a wooden train station more than 120 years old, which tells the story of people brought together by the ekiben.