Matsunoya, which sells ekiben at Utsunomiya Station, the birthplace of ekiben, is a long-established company founded in 1893. The ekiben introduced here is a collaboration between Matsunoya and Iwashita Shokuhin, which was founded in the same prefecture of Tochigi and is well known for its “Iwashita Fresh Ginger Torimeshi” (Iwashita Fresh Ginger Torimeshi).
Incidentally, Iwashita Shokuhin was founded in 1897. The slightly pinkish rice mixed with Iwashita’s fresh ginger is topped with a minced egg and a layer of minced chicken inside. The rice is flavored with just a hint of fresh ginger and is very gentle. It contrasts sharply with the taste of the fresh ginger itself on top of the rice.
The fried batter is also very tasty, with a unique and refreshing fresh ginger seasoning. Incidentally, this karaage is quite large, and since there are three pieces in the package, it is quite a large portion by itself.
The large chicken tsukune (chicken meatballs) are also hearty and meaty in texture, but are seasoned with a fresh ginger-infused oil ginger chicken sauce that is refreshing. The pickled quail egg in Iwashita sauce looks pink like a candy, but tastes quite refreshing. Iwashita-zuke” is the common name for the pickled quail’s eggs, which are made from the pink liquid of fresh ginger.
Incidentally, the chicken used in the dish is Ikkoku Noshu-dori chicken from Tochigi Prefecture for both the soboro, karaage, and tsukune (fried chicken). It is truly a Tochigi-style dish. Carrots marinated in mustard and walnuts marinated in mustard are served as an accompaniment.
The bento is tinted slightly pink, and the overall flavor is consistent with a refreshing taste. The collaboration bento of Matsushinoya, a long-established restaurant in Tochigi Prefecture, and Iwashita Foods is a highly recommended bento with a regional and unique flavor typical of ekiben, as well as ample volume.
© Source travel watch
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