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EKIBEN JAPAN
Season 1 • Episode 4 • Octopus Cuisine Inspired by Tradition
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EKIBEN JAPAN Season 1, Episode 4: Octopus Cuisine Inspired by Tradition
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. Watch EKIBEN JAPAN Season 1, Episode 4 Octopus Cuisine Inspired by Tradition in HD free online. Enjoy high-quality streaming of EKIBEN JAPAN Season 1, Episode 4 and share your thoughts in the comments below!
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Episodes
6 episodes
A Feast Nurtured by a Volcano
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.
15 min
Comfort Food from the Northern Seas
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.
15 min
Ocean Delicacy Meets Mountain Delights
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.
15 min
Octopus Cuisine Inspired by Tradition
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.
15 min
Mythical Flavors of Fermentation
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!
15 min
A Bento Shaped by Layers of Tradition
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.
15 min