Sakiyoken, in collaboration with Fukui Prefecture, has released a limited-time “Hokuriku Shinkansen Fukui-Tsuruga Commemorative Lunchbox” using ingredients produced in Fukui Prefecture. It will be on sale from March 16 to 24 at a price of 1,480 yen.
The Hokuriku Shinkansen Commemorative Lunchbox for the opening of the Fukui-Tsuruga Line is packed with Fukui Prefecture’s specialty products, with Fukui brand rice “Ichihomare” as the main ingredient. The “Dried Mackerel in Soy Sauce” is a specialty of Obama, Wakasa, the starting point of the Saba Kaido (mackerel road) leading to Kyoto. The “Volga Rice-Style Chicken Cutlet with Fluffy Eggs” is a chicken cutlet inspired by “Volga Rice,” which originated in Echizen City and is a combination of pork cutlet and omelette rice.
The “Nanohana and deep-fried tofu with sesame paste” is named after the fact that Fukui Prefecture has purchased the most amount of deep-fried tofu and fried tofu with sesame paste per household in Japan for 61 consecutive years. The menu also includes dishes using “Kuzuryu Maaitake” and “Oboro Kombu” and “Habutae Ankoromochi,” which is a combination of Habutae mochi and red bean paste.
It is sold over-the-counter at 15 directly managed Sakiyoken stores in the Kanagawa and Tokyo areas, and is available for pre-order at approximately 150 other stores.
In conjunction with the sale of the collaboration ekiben, a “Fukui Fair” is being held at 15 roadside Sakiyoken stores in the Tokyo metropolitan area and through mail order. The fair sells Fukui specialties such as Ichihomare, Echizen soba, heshiko (fish paste), hajie mochi (rice cakes), mizuyokan (sweet bean jelly), and locally brewed sake. This fair will run until April 21.
In addition, each of the five companies from the three Hokuriku prefectures that sell ekiben at JR stations collaborated with Sakiyo-ken to launch their own ekiben. The Hokuriku shiomai, developed by Sakiyoken, is kneaded with Fukui’s “Fukui salmon,” Toyama’s “white shrimp,” and Ishikawa’s “ishiru,” and is filled with menus and local dishes made with local ingredients from each prefecture. The following five companies will sell the product.
Shiokoso (Tsuruga City)
Bansho Honten (Fukui City)
Takano Shoten (Kaga City)
Otomo Ro (Kanazawa City)
Gen (Toyama City)
Shioso uses an original blend of Koshihikari and Hanaetizen rice, and offers two types of rice, “Wakasa Sea and Specialty Kelp Bale Rice” and “Crab Chirashi Sushi with Traditional Sushi Vinegar,” as well as “Seared Kashiwa with Eiheiji Miso,” “Kutouryu Maitake and Traditional Uchimame Kakiage,” “Kamaboko from Tsuruga, where Kamaboko began,” and other Fukui-inspired The menu includes an assortment of 10 types of menu items.
Bansho Honten offers “takuan no nimeta” (boiled radish) and “fu no shishi-yasae” (fu with spicy sauce), both of which are typical of Fukui’s local cuisine. Both are priced at 1,500 yen. They are sold at stations in Fukui, Tsuruga, Ashiharaonsen, and other areas, as well as at directly managed stores of each company.
In addition, the “Meibutsu Ekiben Project,” a project by five companies including bento manufacturers in Fukui Prefecture and Fukui Prefecture, has launched a new local ekiben called “Ryu no Megumi,” a two-tiered bento container that can be reused as a container for small items, designed to look like a dinosaur head fossil to promote the “Dinosaur Kingdom Fukui. The package depicts a dinosaur and Echizen crab together.
The menu is filled with 10 local specialties and local cuisine of Fukui, including “Kani-meshi (crabmeat),” “Marinated Fukui Salmon,” “Sauce Katsu,” “Tomitsu Kintoki Sweetened and Boiled,” “Wakasa Beef Stew,” and “Takuan no Nimeta” (boiled takuan radish). The price is 1680 yen.
© Source travel watch
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