Engawa Oshizushi” is produced by Kamio Shoji, a long-established bento shop in Niitsu, which was founded in 1897 when the Hokuetsu Railway (now JR East Japan, Shinetsu Main Line) Numadare～Ichinokido (now Higashi Sanjo) was opened. This time, it was purchased at Niigata Station.
There are several types of Engawa ekiben sold at Niigata Station, including those with salmon or salmon roe, but this time we chose a simple one with only one whole Engawa. When you open the lid, you will see a white Engawa wrapped in a bamboo leaf and a white sushi rice pressed with vinegared rice. It looks a little too simple.
The flounder enganawa is slightly sweetened and vinegared, but rather than being crispy, it is a type of enganawa where the sweetness of the thick, fatty enganawa can be fully appreciated.
Included are three kinds of soy sauce, wasabi, and gari (ginger). Unlike a makunouchi bento with a variety of side dishes, you will just keep eating the same flavor, but since the taste and volume of the engawa are both very satisfying, I find its simplicity to be rather its greatest appeal. I ate one in no time, as it was fatty and went well with the wasabi.
The Niigata Station we visited this time had a wide variety of both meat and seafood ekiben, and it was hard to choose between them.
© Source travel watch
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