Episodio 1 - Episodio 1
1 de marzo de 2024
• 15 minutos
Sakurajima, an active volcano in southern Japan. Surprisingly, there is a technique called “Haiboshi” that maximizes the flavor of seasonal fish using its volcanic ash. Let's explore the phantom technique that was once lost.
Episodio 2 - Episodio 2
16 de marzo de 2024
• 15 minutos
At Bokoi Station in Hokkaido Prefecture, a family trio makes just 40 ekiben per day. The surf clam called hokkigai, a regional comfort food, is locally sourced, along with the kombu and even the salt.
Episodio 3 - Episodio 3
30 de julio de 2024
• 15 minutos
On the scenic Izu Peninsula, there's a bento made with local horse mackerel, rice, wasabi and salted cherry leaves. Discover an ekiben of nature's bounty and heartfelt artistry.
Episodio 4 - Episodio 4
4 de septiembre de 2024
• 15 minutos
A bento from Akashi, Hyogo Prefecture features a local octopus specialty. The container of this unique bento is also interesting as they're shaped the same as the pots used in traditional octopus fishing.
Episodio 5 - Episodio 5
30 de octubre de 2024
• 15 minutos
Shimane Prefecture's miso-stewed beef bento features beef simmered in naturally fermented miso and soy sauce with cooking sake, highlighting the Izumo region's koji culture. It pairs well with the quality rice!
Episodio 6 - Episodio 6
4 de diciembre de 2024
• 15 minutos
In Nagaoka, there's an ekiben shaped by layers of tradition, featuring chicken meatballs with local chili, 100-year-old abura-age, thrice-pickled eggplants in miso and more, each with their own story.