SEASONAL DELIGHTS (Fall 2022) - Ekiben: Take a Trip to Japan with Train Station Bentos (駅弁)
BROWN RICE MOCHI OKAKI CRACKERS (SWEET SOY SAUCE)
(玄米餅を米油で揚げたおかき ＜甘醤油＞)
Producer:Seijibe
Prefecture:Chiba
Okaki, a type of flavored Japanese rice cracker, is made from glutinous rice, or more specifically mochi (a traditional Japanese sticky rice cake). Heretamari soy sauce, mirin, kibizato (a type of Japanese brown sugar with a hint of molasses) and konbu are added to create a sweet and savory crunchy snack that balances sweet and salty (a combination known as amajoppai) with umami.
As a 5th generation rice farm, Seijibe is constantly pursuing their passion for agriculture. They grow naturally cultivated rice in Kouzakimachi, the village of fermentation located along the Tone River in northeastern Chiba Prefecture, without the use of pesticides or fertilizers.
Ingredients:Glutinous brown rice, rice oil, tamari soy sauce, mirin, kibi sugar, konbu (kelp) powder
Suggested uses: Enjoy as is.
MISO SEASONED SESAME AND GAGOME KELP FURIKAKE
(がごめ味噌ごま)
Producer: Ishoku Dogen
Prefecture:Hokkaido
Considered the “salt and pepper” of Japan, furikake is a unique, sweet and salty seasoning made from an almost infinite array of dried ingredients. It’s an essential part of any bento and is typically sprinkled on top of rice, vegetables, tofu and fish.
This unique furikake delivers tastes from both the mountains and the sea. It combines the nutty, umami flavors of miso seasoned sesame with gagome konbu, a special type of kelp from Hokkaido, Japan’s northernmost main island. 90% of Japan’s konbu is harvested in Hokkaido where the nutrient-rich waters allow for some of the world’s best konbu to grow. Gagome konbu in particular is considered a luxury given its scarcity.
Through their products, Ishoku Dougen, located in the town of Hakodate in Hokkaido, strives to create harmony between food, health and well-being. In an age of advanced food processing, they encourage people to return to relying on their taste buds and intuition to savor the original flavors of food, and the traditions and inherited knowledge of artisan food makers.
Ingredients:Miso sesame paste (sesame, soy protein, sugar, rice miso, salt, yeast extract), kelp (includes soybean and sesame)
Suggested uses:Sprinkle on freshly cooked rice, salads, noodles, roasted vegetables, meat and fish dishes or in salad dressings. Makes for a tasty salt substitute on baked potatoes, popcorn, or french fries.
Storage: Room temperature.
Producer: Maruai Foods
Prefecture:Tokyo
Maruai Foods is committed to making products grown domestically in Japan without any additives. They believe in the importance of food as the starting point to nurture the body and mind and hope their foods will be the centerplace of “food memories” that make you smile!
CHESTNUT & RED BEAN RICE SEASONING
(国産・栗赤飯の素)
This rice seasoning combines two traditional rice dishes in one: sekihan (red bean rice) and kuri gohan (chestnut rice). Sekihan is a celebratory Japanese rice dish typically served on special occasions such as New Year’s. It’s a combination of steamed rice mixed with red azuki beans, where the red color symbolizes good luck. Kuri gohan is a nutty rice dish made from fresh local chestnuts.
The ingredients for this red bean rice is made by blending Japanese chestnuts, which have been candied without coloring, with a natural seasoning made from “true” white soy sauce, konbu (kelp) dashi, azuki beans from Hokkaido, and black rice from Kyushu.
Ingredients:[Chestnut] chestnuts (Kyushu), sugar; [Red bean rice] red beans (Hokkaido), black rice; [Dashi] soy sauce (including wheat and soy), rice-based fermented seasoning, konbu (kelp) dashi, salt, ume (Japanese plum) vinegar
Suggested uses: In a rice cooker:Put 300g (1.5 US cups or 2 Japanese rice cups) of washed rice(either two cups of medium grain rice or a combination of one cup of medium grain rice and one cup of sticky rice) in a rice cooker and place the drained chestnuts on top. Add the liquid dashi package and additional water to cook 300g of rice, and mix with the rice in the rice cooker. 20-30mins before cooking, add the red bean rice in the package and 50ml of water. Mix all the ingredients and cook as usual.On a stove top: Add300g of washed rice (1.5 US cups or 2 Japanese rice cups) to a medium sized pot with the drained chestnuts. Add 360ml of the dashi in the package topped with water and mix with the rice. Soak for more than 30mins but not longer than 3hrs. 20-30mins before cooking, add the red bean rice in the package and 50ml of water, cover and cook on medium heat until boiling. Turn to low heat and simmer until there is no longer any steam coming from the pot. Turn off the heat and let sit for 5-10min with the lid on before fluffing and serving.
MOUNTAIN VEGETABLES & MUSHROOMS
(国産味付山菜きのこミックス)
Sansai (lit. “mountain vegetables”) include a wide variety of local plants which are foraged based on seasonality. This mix includes wild edible vegetables (mizu, bracken, and butterbur) and mushrooms (enokitake, nameko, and bunashimeji) found domestically in Akita Prefecture, which are lightly seasoned to showcase the true natural flavors of the ingredients.
Ingredients:Mizu, enoki mushroom, bracken, soy sauce, butterbur, nameko, bunashimeji mushroom, sugar, rice vinegar, rice-based fermented seasoning, yeast extract, ume (Japanese plum) vinegar, bonito extract (includes wheat and soy)
Suggested uses:Enjoy as is as a side dish, with soba or udon noodles, in omelets and pasta, on pizza, or in theBraised Mountain Vegetables recipe provided. Can also be added when making tako meshi in the suggested uses of the Simmered Octopus included in this Care Package.
Storage: Refrigerate after opening and use as soon as possible.
TORORO KONBU (KELP)
(とろろ昆布)
Producer: Ohsawa
Prefecture:Tokyo
Tororo konbu are long, thin shaved strands of kelp that are soft and fluffy in texture. The konbu is typicallytenderized by soaking it in vinegar, however this unique product does not include any vinegar so you can taste the true flavor of the konbu. It’s made from a mixture of two of Japan’s best konbu: ma-konbu (lit. “true kelp”) which is known for its high quality and refined flavor, and gagome konbu, a special type of kelp that is considered a luxury given its scarcity.
Since its establishment in 1945, Ohsawa has been delivering macrobiotic foods through their curation of premium-quality products. Founded by George Ohsawa, macrobiotic cuisine is a philosophy of eating nourishing foods that bring about harmony in one’s body and the universe by balancing yin and yang elements. Local foods are eaten in season, in their most wholesome and natural form, and with gratitude to protect one’s health and the environment.
Ingredients:Ma-konbu (“true” kelp) (Aomori Prefecture), gagome kelp (Hokkaido and Aomori Prefecture)
Suggested uses:Extremely versatile, add to miso soup, soup, noodle soup, salads, pasta, poke bowls or curry. Use it to wrap onigiri (rice balls), sashimi, cooked meat or to makeTororo Kelp Meat and Vegetable Rolls using the recipe provided. Can also be combined with ground meat to make meatballs. Mix with ponzu or soy sauce to make a sauce for raw or cooked vegetables.
Storage: Refrigerate after opening.
FUKAYA SPRING ONION PICKLED IN BARLEY MISO
(深谷ねぎ麦みそ漬)
Producer: Marutsu Food
Prefecture:Saitama
Tsukemono (lit. “pickled things”) are found in almost every meal or bento in Japan. Older generations made tsukemono as a way of preserving food with each region having its own flavors based on the local seasonal vegetables.
These special tsukemono are made from sweet and tender Fukaya green onions, which are harvested only in the Tone River basin of Fukaya City in Saitama Prefecture. The harvest season is short, running from December to March. They are then carefully aged in a seasoned bed of barley miso (also produced in Saitama Prefecture). The result is a truly regional, and additive-free, pickle that combines the crispy texture of Fukaya spring onions with umami-rich barley miso.
Marutsu Food creates over 150 different kinds of tsukemono with a focus on preserving the natural flavors of the ingredients, reflecting the great care by which the farmers grow their vegetables.
Ingredients:Spring onion, pickling ingredients (barley miso (includes soybeans), sugar, sake lees, processed brown sugar, vinegar, salt, fermented seasoning)
Suggested uses:Enjoy as is as a side dish or snack, with rice or cut into tiny pieces and mixed with mashed potatoes or potato salad. Can also be fried with pork using the sauce inside the package.
Storage: Refrigerate after opening and use as soon as possible.
SPICY YAKINIKU (GRILLED MEAT) SAUCE
(焼肉のたれ)
Producer: Yagisawa Shoten
Prefecture:Iwate
Wagyu beef has become famous around the world for its fine marbling and melt in your mouth flavor. Over 200 brands of wagyu are available in Japan, with certain areas boasting their own regional specialities. Tankaku wagyu is a rare type of wagyu produced only in Iwate Prefecture. It's leaner than common wagyu and is best enjoyed grilled as yakiniku (Japanese BBQ).
Tankaku wagyu was the inspiration for this Spicy Yakiniku Sauce which carries savory, sweet and spicy flavors with bold sesame notes. Made without any oil, it combines the natural sweetness from sautéed onions, fresh apples, and honey with the salty, umami flavor of the pure brewed soy sauce.
This Spicy Yakiniku Sauce has remarkable roots. In 2011, a large tsunami destroyed the facilities of Yagisawa Shoten. Miraculously the moromi, a fermenting blend of barley, koji, yeast, and water which acts as a starter for soy sauce, safely survived and somehow remained untouched. That moromi helped create the soy sauce - dubbed “miracle soy sauce” - which forms the base of this Spicy Yakiniku Sauce.
Ingredients:Soy sauce (pure brewed), onion, apple, sugar, hon (true) mirin, tobanjan (fermented bean paste), honey, rice vinegar, garlic, sesame, lemon juice, black pepper (includes wheat and soy)
Suggested uses:Use as a dipping sauce for grilled, thinly sliced beef (known as yakiniku) or use it to season fried rice, stir fried vegetables, boiled eggs, etc. Try it in theMeat Covered Onigiri (Rice Balls) recipe provided.
Storage: Refrigerate after opening.
SIMMERED OCTOPUS
(たこのやわらか煮)
Producer: Senrei
Prefecture:Miyagi
Sanriku, the beautiful coast in Tohoku, is home to some of Japan’s best seafood, including fresh local octopus. Here the octopus is slowly simmered in a special sauce that has just the right amount of sweetness to bring out the octopus' natural flavor. It’s created by skilled craftsmen who adjust the heat when cooking to ensure optimal softness.
Having survived the 2011 great east earthquake and tsunami, Senrei has grown to become a key player in transforming Japan’s fishing industry. By combining traditional fishing techniques with cutting-edge technology, Senrei is able to preserve the freshness of their seafood, which is processed the same day it’s brought into the port.
Ingredients:Octopus (Miyagi Prefecture), sugar, soy sauce (including soybeans and wheat), salt, mirin, ginger, vinegar
Suggested uses:Enjoy as is as a side dish or snack, on rice, or simmered with the sauce in the package and the drained Mountain Vegetables & Mushrooms included in this Care Package. To make tako meshi (octopus rice), mix theSimmered Octopus and sauce included in the package to 300g of washed rice (1.5 US cups or 2 Japanese rice cups) and cook as per usual.For extra flavor, you can add dashi powder prior to cooking or flavorful herbs such as mitsuba or thinly cut ginger as a garnish when serving.
Storage: Refrigerate after opening and use as soon as possible.
DRIED SWEET POTATO (BENI HARUKA)
(紅はるか干し芋)
Producer: Kinoko Sogo Center
Prefecture:Fukushima
Japan is home to a myriad of sweet potatoes (known as satsumaimo) with many regions having their own varieties ranging in skin and flesh colors (from orange to purple), sugar content and sweetness, textures and taste. The beni haruka sweet potato in particular is extremely popular in Japan with its soft texture and remarkable honey-like flavor. It’s considered one of the sweetest sweet potatoes and makes for a natural, sweet treat when dried.
Ingredients:Sweet potato (beni haruka)
Suggested uses:Enjoy as is (Note: The white powder on the surface of the dried sweet potato is naturally occurring sugar from the potatoes. The whiter it is, the higher the sugar content. You will taste the sweetness the moment you put it in your mouth!).
Storage: Refrigerate after opening and use as soon as possible.
GIFT
YUZU BATH (ゆず湯)
Producer:Kodama Ikiiki
Prefecture:Hiroshima
Japan is home to over 40 different citrus fruits, with one in particular being prized both locally and around the world: yuzu.Yuzu has a tart taste with a hint of sweetness and is best described as a cross between a lemon, grapefruit and mandarin orange.Every aspect of the fruit is used from its flesh to its peel, which holds the rich oils that make yuzu so aromatic and fragrant.
One unique way yuzu is used is in yuzu-yu, or yuzu baths, where the whole fruit is steeped in bathtubs or onsens. Bathing in yuzu is said to help stave off colds and flus while replenishing skin with vitamins and oils.Kodama Ikiiki sources their yuzu from Tokushima, a region famous for its yuzu, with a commitment to producing high quality products. It’s the perfect way to relax and rejuvenate after any train trip in Japan!
Ingredients:Yuzu (from Tokushima Prefecture)
Suggested uses:Add to a hot bath.