As you are probably already aware, train travel is extremely efficient here in Japan. It is a part of daily life for many people and newcomers to this country quickly adapt to the remarkably user-friendly system. This is all well and good, but did you know that the Japanese railways can be just as beneficial for your stomachs as they are for your schedules? This particular mode of transportation occupies such a special place in the national psyche that a unique type of dining has been developed in its honor. Ekiben (駅弁) might look like regular bento boxes, but their components are often linked to the culinary heritage of the region in which they are made.
Every major train station, or eki, showcases a different theme based on traditional local foods. Since these meals are made to be eaten on the go, they are always packaged in a convenient, commuter-friendly fashion. Personal favorites of mine include the Takasaki Daruma doll (can be converted into a piggy-bank when emptied) and Kanazawa’s cute crab-shaped containers.
My first foray into this cool subcategory of Japanese cuisine, however, occurred on a trip up north this spring. During a brief stopover in the small ski town of Echigo Yuzawa, I picked up a great combination of pork, rice and vegetables. Before I opened it, though, I had to pull a little yellow string on the side. As soon as I did, clouds of steam started to seep out of the container. I am still not sure how, but the box began to cook on its own! After five minutes, the food was supposed to be ready. Sure enough, after removing the lid, a nice, hot meal was waiting to be eaten. How do they do that?
