The “Sangenton Tonkatsu Bento” sold at many terminals in central Tokyo was, in the best sense of the word, a “very ordinary” tonkatsu bento. Sangenton, as the name implies, is a generic term for a crossbreed of three different breeds of pigs, each with different characteristics, and was originally created to ensure a stable supply of high quality pork to the market. In other words, it is not a special brand name, but rather ordinary pork of good quality. The appearance of the bento itself is also quite ordinary.
When you take a bite, you will find that the cut is fried with a thin pinkish core, the pork tastes good, and the texture is firm and chewy, but not hard. There is a bit of fat on the edges, and it is sweet enough. The batter, which is made of coarsely ground fresh bread crumbs, is crispy. It is not unique, but everything is done properly. Incidentally, the accompanying pork cutlet sauce is not very sweet.
The rice is also ordinary. Recently, there are bento boxes that emphasize the taste of unique white rice, but this one is very ordinary white rice that tastes good even when cold, just like an ekiben. The pickled plums and sesame seeds on top of the rice also give it a traditional “the bento” feel. The potato salad with mustard is a little unique.
I feel that the charm of this bento is that it does not insist on unique ingredients or seasonings, but it is a very carefully prepared everyday meal. This is an everyday meal that does not overpower the extraordinary feeling of travel. While there are many bentos throughout Japan that offer a sense of regionalism and travel, this sense of everydayness may be said to be typical of the Tokyo metropolitan area, where the number of trains is extremely large and there is a lot of business demand.
© Source travel watch
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