"Dora (Doraku) Bento" Summer new work is on sale!
-Two new products that use plenty of attractive ingredients from the East Japan area are now available! ~
- Corporate Top
- Press Room
- Press Release Headquarters
- "Dora (Doraku) Bento" Summer new work is on sale!
July 18, 2014
East Nippon Expressway Co., Ltd.
Nex-area Company Limited
NEXCO EAST (Chiyoda-ku, Tokyo) is from Saturday, July 19th Plenty of attractive ingredients from the East Japan area We will release 2 new "Dora (Doraku) Bento" products.
This time, on top of rice cooked with plenty of cod roe, "Marugoto fisherman's cod roe" with "Toasted eel," "scallop," and "how much" from Tohoku, and a brand of pork from Iwate prefecture "Musaka tea pork fin bonito sandwich" with wasabi is added.
Both A product that you can enjoy easily with a drive at a reasonable price. is.
By all means, please enjoy "Dora Bento" for your summer holidays and travel companions.
"Whole fisherman's rice dumpling"
- Selling price
- 900 yen (tax included)
- Sale date
- Scheduled to start selling from Saturday, July 19
(Saturdays, Sundays, and holidays only) - Point of sale
- Tohoku Expressway Hanyu PA In-bound Line
[Hanyu City, Saitama Prefecture]
Bento contents
| menu | Main ingredients | Origin, etc. |
|---|---|---|
| Mentaiko | Cod roe | Processing area: Miyagi Prefecture, production area: USA, Russia |
| Grilled cod roe | Cod roe | |
| Grilled eel | conger eel | Origin: Ishinomaki, Miyagi Prefecture |
| Scallop | Scallop | Origin: Sanriku, Miyagi Prefecture, Sanriku, Iwate Prefecture, Sanriku, Aomori Prefecture |
| Salmon roe | Salmon roe | |
| Stem Wakafu with sweet vinegar | Stem stem | |
| Gully | Sweet and sour ginger | Domestic |
| Natto beans | Natto beans | |
| Tarako rice | Rice (Sasanishi) Cod roe |
Miyagi Prefecture Processing area: Miyagi Prefecture, production area: USA, Russia |
Introduction
"Marugoto Fisherman's Tarakomeshi" includes Tohoku's "fried eel," "scallops" and "how much" on top of rice cooked with plenty of tarako. Two types of cod roe, "mentaiko" and "yaki cod roe," are used, and you can enjoy each texture and taste. "Yakianago" is thick and soft, and "Scallop" and "Ikura" from Sanriku are large and satisfying.
"Stem Wakafu" is also made from Sanriku and is lightly finished so that you can enjoy the deliciousness of the ingredients.
In addition, the rice uses sasanishiki from Miyagi prefecture, which has a light flavor and a texture that can be loosened in your mouth and is delicious even when cooled.
Please take this opportunity to savor the "whole fisherman's tarakomeshi" that is made with Tohoku ingredients.
Ekiben lover Shinobu Kobayashi's comment
Tarako, how much, big scallop! Under the seafood, which is enthusiastically put in a bent-wappe-style container, there is hidden scented rice from the sea, which is full of cooked cod roe. Rice is the brand rice Sasanishiki that Miyagi boasts. It is also a perfect souvenir.
"Tochucha Pork Fillet and Sandwich"
- Selling price
- 550 yen (tax included)
- Sale date
- Scheduled to start selling from Saturday, July 19
(Weekends and holidays limited sale)
Sale period From April to October - Point of sale
- Tohoku Expressway Iwateyama SA (upper and lower lines)
[Hachimantai City, Iwate Prefecture]
Bento contents
| menu | Main ingredients | Origin |
|---|---|---|
| pork | Morinaka pork fillet | From Hachimantai City, Iwate Prefecture |
| wasabi | From Iwate | |
| Bread | flour | Mainly foreign (Canada, USA) |
Introduction
"Tochu-cha pork" is a brand-name pork from Hachimantai, Iwate Prefecture. It is a brand-name pork that has no smell and is soft and has a delicious sweet taste because it was bred with a feed mixed with fine powder of Tochu-cha. is.
This time, we used the "fin fillet", which is a rare part of the meat, which is particularly lean and soft.
The bread is made with a popular bakery "chaleur" in Hachimantai, and the dough has a fine texture and a moist texture, so the sense of unity with "Fillekatsu" is excellent. ..
For the accompanying sauce, we use a homemade sauce that is a blend of tonkatsu sauce, ketchup, etc. to further enhance the sweetness of the meat.
In addition, common "Katsu-sand" uses mustard for bread to add spiciness, but "Musaka-cha pork fillet and sand" uses wasabi from Iwate prefecture (the third largest production in Japan). However, the combination with "fin fillet and sand" is fresh.
Ekiben lover Shinobu Kobayashi's comment
Assortment of sweet tender fins and wasabi is fresh! Deliciousness never before seen. Since it is confident in the meat quality, it is a proud fin and sandwich that sticks to simple cooking.
[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.
For details on the "Dora Bento" series, please refer to the "DraPla" dedicated page.
[Kobayashi Shinobu's profile]
- Born in Chiba, travel journalist, ekiben enthusiast.
- Spend more than 150 days a year traveling, consuming over 4,000 ekiben.
- He is widely used as a bento expert in books such as "Knowing, eating, and choosing "ekiben" (JTB publishing) and "Nippon ekiben encyclopedia" (Bungei Shunju), as well as selecting Nikkei Shimbun rankings.
To view the PDF file, you need the Adobe Systems plug-in software "Acrobat Reader (Japanese version)". If you do not have Download from here (free)Please use it.