Shiomai bento” is a famous ekiben sold by Sakiyo-ken at Yokohama Station and other stations. Saki Yoken and Maneki Shokuhin, which sells ekiben mainly at Himeji Station, have teamed up to offer the Kansai Shiomai Bento, which will be available at Himeji Station from November 26, 2021.
In order to revitalize the economy of the ekiben industry, which had been hit hard by the Corona disaster, Maneki Foods approached Saki Yoken about collaborating with them on a shioumai bento, and Saki Yoken, sympathizing with the idea, agreed, and the “Kansai Shioumai Lunchbox” was born.
The majority of the bento are faithfully based on the basics of the original shiomai bento. For example, the container is made of the same sutra-fold box as the original, and the rice is tawara rice topped with black sesame seeds and small ume plums. In addition, the shiomai is served in five firm portions, with a wide variety of side dishes next to them.
However, the taste is different from that of the original family by modifying some of the shiomai and side dishes by adding Kansai-style seasoning. The design of the wrapping paper follows that of the original, but with silhouettes of tigers, Himeji Castle, and other famous landmarks, conveying a Kansai flavor.
The main ingredient, shioumai, has the same aroma as the original, but the umami of kombu dashi and dried bonito flakes, as well as the addition of chopped lotus root, are the major differences from the original. When you actually try it, you will find that it has a lighter and gentler flavor than the original shioumai. The crunchy texture of the chopped lotus root is also enjoyable, and the taste is different from that of the original.
The other side dishes also have a Kansai-like flavor. The fried chicken is seasoned with “Higashi-maru” awaguchi soy sauce and chago dashi, and has a lighter flavor than the original. The tamagoyaki is a dashimaki tamago (rolled egg) with a strong flavor of dashi broth, but less sweetness. In addition, the clap-sliced bamboo shoots are simmered in the same dashi broth used in “Maneki no Eki Soba,” giving it a nostalgic and comforting flavor for Kansai people. The original bamboo shoots are cut into cubes and seasoned quite strongly, so they can be enjoyed as a snack with sake, but this one is purely suitable as an accompaniment to rice or as a chopstick rest.
Other side dishes are slightly different from those in the original, such as Spanish mackerel yuan-yaki, sweet vinegared lotus root, and shibazuke (pickles). In the center of the side dish is a bowl of stewed black kidney beans instead of the familiar red bean paste. The sweetly cooked and crunchy black beans can be enjoyed as a dessert.
Thus, we feel that the “Kansai Shiomai Bento” is an ekiben that respects the original shiomai bento, but by rearranging it in the Kansai style, it has a new charm. Even those who like the original shioumai bento will enjoy it, so if you ever visit Himeji, we hope you will give it a try.
© Source travel watch
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