Kashiwameshi, a popular local delicacy in Kitakyushu, is also popular as an ekiben in the Kitakyushu area. Orio Meimono Kashiwameshi” at Orio Station, introduced previously, is one of them, and “Kokura no Kashiwameshi” sold at Kokura Station is just as popular as that one.
There seems to be a standard rule for kashiwa-meshi ekiben in Kitakyushu. The rule is to arrange nori (dried laver), nishiki-shi (broiled egg), and minced chicken in diagonal stripes on top of the kashiwa-meshi. The Kashiwa-meshi of Ogura, which is the subject of this article, follows this rule.
Take off the lid, and you will see beautiful stripes of nori (seaweed), nishiki-shi (broiled egg), and chicken pieces. If you are familiar with kashiwa-meshi, you will probably be relieved by this visual alone. And while there are some garnishes such as omelet, kiriboshi-daikon (dried strips of radish), and green soybeans, kashiwameshi takes up the majority of the bento box, making it the star of the meal completely.
First, I tried only the Kashiwa-meshi (rice with kashiwa), and while the flavor of the chicken can be felt, the taste is more refreshing than expected. Perhaps this flavor was intended to be served with toppings.
So, with the chicken pieces. The chicken meat, stewed in a sweet soy sauce flavor, adds a punch to the light kashiwa-meshi and makes it taste just like kashiwa-meshi. It is a stable taste that you can’t go wrong with Kashiwa-meshi.
Next is the broiled egg. This egg is also seasoned with a strong sweetness, but unlike the minced chicken, it has a more relaxing taste. After the slightly stronger flavor of the minced chicken, the impression of relief becomes even stronger.
And then there is the seaweed. It is said that in a soup combining animal and seafood, both flavors complement each other and enhance the umami. The same is true in the case of kashiwameshi, where the addition of the seaweed’s seashore flavor enhances the chicken flavor while transforming it into something completely different.
The addition of red ginger on top of the broiled egg gives it a refreshing impression, which is also quite good.
These three variations, as well as mixing them all together, will give you a different flavor, so you will never get tired of the box full of kashiwamame.
There are many kinds of Kashiwa-meshi ekiben, all of which are sure to be delicious. If you visit Kokura, we hope you will pick up a Kashiwameshi ekiben and enjoy its deliciousness.
© Source travel watch
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