Imagine boarding the sleek Shinkansen at Nagoya Station, the city bustling around you, and picking up a glossy black ekiben box before settling into your seat. This particular lunchbox, though bought in Nagoya, carries the spirit of Hokkaido through every bite—a soy-marinated salmon ekiben, complete with pieces of tender cooked salmon and a generous cluster of salmon roe nestled beside it. The contrast is striking: the deep umami and subtle sweetness from the soy marinade blending with the clean, icy freshness of Hokkaido salmon, while the ikura (salmon roe) bursts like little orange jewels, echoing the sea from which it came.
As you slide open the lid, the lacquered black of the container frames this feast like a gallery; the salmon pieces gleam, their orange-pink flesh hinting at moist tenderness, and the ikura sits on a small bed of rice or topping—its translucent pearls glistening in the light. That box, simple but elegant in design, signals both functional durability suited for train travel and a visual nod to refinement. It’s not merely packaging—it’s part of the experience.
The tradition of ekiben—station bento boxes—dates back well over a century. In the late 19th century, when Japan’s railways began to stretch across the archipelago, travelers needed convenient meals to carry them between stations. The earliest ekiben were modest affairs—often just onigiri (rice balls) wrapped in bamboo leaves or simple boxed rice and pickles. Over time, ekiben evolved into regional showcases: beautifully balanced meals featuring local specialties, wrapped in eye-catching boxes, making the food itself a souvenir.
When the Shinkansen (新幹線, “new trunk line”) was inaugurated in the 1960s, fast rail travel transformed Japan’s intercity journeys. As travel times shortened, the role of ekiben also shifted: dining cars were gradually phased out, and the boxed lunch became a personal restaurant-on-the-go. Now, even aboard a bullet train whisking you across mountains and through tunnels at over 200 km/h, you can unwrap a meal that evokes local terroir and tradition.
In this case, the Hokkaido salmon represents one of Japan’s northern seafood treasures—cold waters, clean currents, and a climate that yields rich, firm fish. Marinating it in soy sauce before cooking infuses it with savory umami and a touch of caramelized nuance, balancing the richness of the roe so that no single flavor overwhelms. The layout inside the box—three neat slices plus roe—demonstrates the ekiben philosophy of harmony: protein, rice, and flavor in delicate balance.
As the train rattles onward, you lift your chopsticks, take that first bite, and in a single moment you taste geography, travel, and history all at once. You are no longer just consuming a meal—you are participating in a lineage of Japanese culinary travel culture. Every region strives to outdo itself with seasonal ingredients, elegant presentation, and a sense of place in every box.
So in today’s video, join me as I explore this captivating black box: from the subtle notes of soy-marinated salmon, to the pop of salmon roe, and through the hidden stories of ekiben culture and Shinkansen travel. Let’s ride the rails of flavor and time together.
📌Turn on CC for Subtitles.
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🥚Tamago's Gear
⦁ DJI Osmo Pocket 3
⦁ Canon EOS D Mark II
⦁ Sony FDR-AX700
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🥚 Disclaimers
⦁ Prices are calculated on date of publishing.
⦁ Prices can vary based on the seasons.
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