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- Ekiben (Recipes and stories of Japan's train bento)
Ekiben (Recipes and stories of Japan's train bento)
List Price:
$29.95
| Expected release date is Oct 20th 2026 |
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Product Details
Author:
Brendan Liew
Format:
Hardcover
Pages:
208
Publisher:
Rizzoli (October 20, 2026)
Imprint:
Smith Street Books
Release Date:
October 20, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9781923503380
ISBN-10:
1923503383
Weight:
20oz
Dimensions:
6.7143" x 9"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260507T232413_156225225-20260507.xml
Folder:
RandomHouse
List Price:
$29.95
Country of Origin:
China
Pub Discount:
60
Case Pack:
12
As low as:
$23.06
Publisher Identifier:
P-RH
Discount Code:
B
QuickShip:
Yes
Overview
Discover the cult-favorite bento boxes served at train stations all around Japan and learn how to recreate them in your own home.
For travelers crossing Japan by rail, few things capture the excitement of the journey quite like the ekiben, the bento boxes that are available at train stations. Delicious dishes packed neatly into lacquered trays, cardboard cases, or even plastic trains, these regional lunchboxes offer a taste of the landscape that rushes past your window.
Each train station has its own specialty, from Hokkaido’s oyster rice to Yamagata’s tender gyu dominika (braised beef) or Tokyo’s famous karaage chicken bento. More than just a meal, ekiben are a celebration of local ingredients and craftsmanship. They are a delicious map of Japan’s geography and culture.
In this book, you can explore the significance of these special lunchboxes and recreate their components at home. There are recipes for the fillings of more than 20 ekiben, which sit alongside essays about the origins of this delicious tradition, its significance today and its future. Ekiben is an invitation to experience a unique aspect of Japanese culture and cuisine.
For travelers crossing Japan by rail, few things capture the excitement of the journey quite like the ekiben, the bento boxes that are available at train stations. Delicious dishes packed neatly into lacquered trays, cardboard cases, or even plastic trains, these regional lunchboxes offer a taste of the landscape that rushes past your window.
Each train station has its own specialty, from Hokkaido’s oyster rice to Yamagata’s tender gyu dominika (braised beef) or Tokyo’s famous karaage chicken bento. More than just a meal, ekiben are a celebration of local ingredients and craftsmanship. They are a delicious map of Japan’s geography and culture.
In this book, you can explore the significance of these special lunchboxes and recreate their components at home. There are recipes for the fillings of more than 20 ekiben, which sit alongside essays about the origins of this delicious tradition, its significance today and its future. Ekiben is an invitation to experience a unique aspect of Japanese culture and cuisine.
