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Ekiben
Recipes and stories of Japanβs train bento
Brief Description
For travellers 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...
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Ekiben
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Description
For travellers 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 speciality, from Hokkaidoβs oyster rice to Miyagiβs tender musubi maru (beef tongue) or Tokyoβs refined bamboo shoot bento. More than just a meal, ekiben are a celebration of local ingredients and craftsmanship. They are a delicious map of Japanβs 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 15 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.
Book Details
INFORMATION
ISBN: 9781923503380
Publisher: Smith Street Books
Format: Hardback
Date Published: 03 November 2026
Country: Australia
Imprint: Smith Street Books
Illustration: 70 color photographs & illustrations; 70 Illustrations, color
Audience: General / adult
DIMENSIONS
Width: 170.0mm
Height: 230.0mm
Weight: 650g
Pages: 248
About the Author
A chef by training, Brendan Liew has worked at restaurants including Kadeau in Copenhagen and Benu in San Francisco, and the three-Michelin-starred Nihonryori Ryugin in Tokyo and Hong Kong. He studied the craft of ramen making in Osaka before settling on specialising in kappo and modern kaiseki cuisine.
Previously he has authored Tokyo Up Late (voted one of New York Timesβ best cookbooks of 2022) and Konbini, published by Smith Street Books.
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