Shokado Bento – Sakuraebi Gohan -” is one of the seasonal products of Sakiyo-ken, well-known for its shioumai bento.
Shokado bento originated from kaiseki cuisine and is said to be different from makunouchi bento, which was designed to be eaten quickly between the acts of a play. The menu on the back of the wrapping paper also shows the luxury of kaiseki-style cuisine.
The sakura shrimp gohan (rice cooked with sakura shrimp), which is also mentioned in the product name, has a very strong taste and aroma of sakura shrimp itself as well as the rice cooked with sakura shrimp, and is worthy of being the star of the show. Here, the spicy dressed rape blossoms and pickled sakura daikon are served on top. The rape blossoms have a gentle flavor that is not too harsh on the nose, but the spices have a strong taste. The daikon radish is pickled in vinegar and has a refreshing taste.
The squid with spring onion and squid with vinegared yolk has a firm taste and a very soft texture, dressed with a less acidic vinegared miso paste. Next to it are simmered bamboo shoots and lotus root, both with a refined taste of dashi broth and good chewiness, and slightly sweet plum-shaped carrots.
Next, there is a dish of tofu topped with a very strong flavor of wild vegetables, konnyaku with a delicious taste of sansho (Japanese pepper) and soybean paste dengaku, and a slightly sweet thick-boiled egg, all of which, although humble, have their own distinctive flavors.
Chicken Tsukune skewers with Neri Ume plum paste. The ume plum paste here has a slightly weaker ume flavor. The tsukune itself is made with cartilage and has a delightful crunchy texture. The thick bell peppers and gently bittersweet fried Shishito peppers are the type where the flavor of the ingredients can be felt honestly. Vinegared wakame stem, soft mozuku seaweed, and scallion are crisp and gently seasoned. And two shioumai, which are the most popular type of shioumai at Sakiyo-ken! Two shioumai, which is the most popular dish at Sakiyoken, and a dessert of green tea-flavored mizuimai. Two shioumai, which are the best of Sakiyoken, are served with green tea-flavored manju for dessert.
Many people around me are fans of Sakiyo-ken’s shioumai bento, which are sold at Yokohama Station and at many other stores in the Tokyo metropolitan area. Shioumai is a representative of Sakiyo-ken and is included in most of its bento, including this bento, but the “Shokado Bento – Sakuraebi Gohan” was a luxurious and delicious bento that strongly reminded me that Sakiyo-ken’s bento is not limited to shioumai alone.
Incidentally, Sakiyo-ken also offers makunouchi bento, but these are a bit more commonplace, with fried shrimp and fried chicken. Shokado Bento – Sakuraebi Gohan -“, a Japanese bento with a touch of luxury, will be available until May 31 (tentative). This is a spring-only bento that shiomai bento fans should try at least once.
© Source travel watch
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