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EKIBEN JAPAN: Season 1 - 6 Episode s
1x1 - A Feast Nurtured by a Volcano
March 1, 2024
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.
1x2 - Comfort Food from the Northern Seas
March 16, 2024
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.
1x3 - Ocean Delicacy Meets Mountain Delights
July 30, 2024
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.
1x4 - Octopus Cuisine Inspired by Tradition
September 4, 2024
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.
1x5 - Mythical Flavors of Fermentation
October 30, 2024
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!
1x6 - A Bento Shaped by Layers of Tradition
December 4, 2024
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.