New release of "Dora (Doraku) bento"!
~ "Dora Bento" Two new products from early summer are now available! ~
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- New release of "Dora (Doraku) bento"!
May 31, 2012
East Nippon Expressway Co., Ltd.
Nex-area Company Limited
NEXCO EAST (Chiyoda-ku, Tokyo) will begin selling the new "Dora (Doraku) Bento" series from Friday, June 1st.
"Dora Bento" promotes local production for local consumption and uses local ingredients as part of the "regional show window" that actively handles regional special products in service areas (SA) and parking areas (PA). It is a lunch that you can easily enjoy.
This time, "Aya no Kuni Owawa Zanmai", which is a combination of three types of rice that uses ingredients from Saitama and seasonal ingredients, and "Volume Ibaraki San," where you can fully enjoy the deliciousness of meat from Ibaraki Prefecture. Coronary meat valve” is added.
Please enjoy "Dora Bento" for your summer holidays and travel.
Aya no Kuni Owawa Zanmai 880 yen (tax included)
Ibaraki Triple Crown Meat Valve 850 yen (tax included)
[Outline of new products]
・"Sai no Kuni Owawa Zanmai"
- Selling price
880 yen (tax included) - Sale date
Year-round sales - Point of sale
Tohoku Expressway Hanyu PA (Out-bound Line) Pasar Hanyu "Owawa Yonehachi"
[Hanyu City, Saitama Prefecture]
・Contents of bento
| menu | Main ingredients | Origin |
|---|---|---|
| Onion miso rice cake with Fukaya green onion | Fukaya green onion | Saitama Prefecture (Fukaya City) |
| Potato chestnut | potato | Saitama Prefecture (Kawagoe City) |
| Seasonal offense | Sticky rice | Yamagata Prefecture |
| Pork fried with miso sauce | pork | Saitama |
| Seasonal stew | Turnip, carrot | Saitama |
| Thick grilled egg | Chicken egg | Domestic production |
| Komatsuna (spinach) with sesame sauce | Komatsuna (spinach) | Saitama |
| Pickled vegetables | Snow white body vegetables | Saitama |
·Introduction
Traditional Japanese culture, "Owawa" which is a traditional food, Saitama prefecture ingredients and side dishes using plenty of seasonal ingredients are packed together, and it is fun and well balanced for women and elderly customers. It is a bento.
We named it "Owawa Zanmai" because it uses two types of "Owawa" that use ingredients from Saitama prefecture, such as Fukaya green onions and potatoes, and one "Owawa" that changes ingredients depending on the season.
・"Ibaraki Triple Crown Meat Valve"
- Selling price
850 yen (tax included) - Sale date
Year-round sales - Point of sale
Joban Expressway Moriya SA (upper and lower lines) [Moriya City, Ibaraki Prefecture]
・Contents of bento
| menu | Main ingredients | Origin |
|---|---|---|
| Hitachi beef yakiniku | Hitachi beef | Ibaraki Prefecture |
| Ibaraki Pork Yakiniku | Pork, dried plum, gochujang | Ibaraki Prefecture |
| Teriyaki chicken from Ibaraki prefecture | chicken | Ibaraki Prefecture |
| Sweet and sour pickled seasonal vegetables | Chinese yam, rapeseed | Domestic production |
| Garnish | Lotus root, mushroom | Domestic production |
| rice | Koshihikari | Ibaraki Prefecture |
·Introduction
3 types of "Hitachi beef" boasting "Ibaraki prefecture" of food, prefecture's pork boasting the 3rd largest production in the country, and juicy and chewy chicken from the prefecture, each finished with an appetizing flavor and fluffy It was served on Koshihikari produced in Ibaraki prefecture.
In particular, the sauce used for the roasted pork loin was born from the idea of the head chef of Moriya SA (In-bound Line), which combined umeboshi and gochujang to add sourness and spiciness.
Enjoying the deliciousness of the meat as much as possible, we finished the "Dora Bento", which boasts Moriya SA's pride.
- For details on the "Dora Bento" series, please refer to the "DraPla" dedicated page
[Concept of "Dora (Doraku) Bento"]
- Uses local specialty products and ingredients
- Reasonable price from 500 yen to 1,000 yen
- drive( road ) Together with easy Close
Shinobu Kobayashi, an active travel journalist, supervises and recommends these three concepts.
[Kobayashi Shinobu's profile]
- Born in Chiba prefecture, travel journalist, ekiben enthusiast
- Spend more than 150 days a year on a journey, consuming over 4,000 ekiben
- He has been widely used as a bento expert, including books such as "Knowing, eating, and choosing "ekiben" (JTB publishing), "Nippon Ekiben Daizen" (Bungei Shunju), and selecting Nikkei Shimbun rankings.