NEXCO EAST Tohoku Regional Head Office (Aoba Ward, Sendai City) and Nex-area Company Limited Tohoku Branch (Aoba Ward, Sendai City) will start on March 28th (Saturday) with new work "Kinka Saba Doraku" and "Kinka Saba Doraku" (4 cuts 1,000) JPY 1,800 JPY (incl. tax) will be released.

"Kinka mackerel", which was caught in the waters around Mt. Kinka in Miyagi prefecture, has a high degree of freshness and excellent fat adhesion. In addition, the rice harvested in Ishinomaki uses "Sasanishi", which uses no pesticides or chemical fertilizers.

Sprinkle grated chopsticks in the shari, wrap the mackerel in large leaves, and wrap it with shari to create an exquisite harmony with the taste of the mackerel, refreshing large leaves, and the texture of the chopped gari.

A 4-piece product that you can easily enjoy with a drive at an affordable price. Please enjoy the new "Dora Bento", which has a lineup of 8 slices of goods that are appreciated as souvenirs and household items.

"Kinka Mackerel Douraku" "Kinka Mackerel Douraku"

Bento contents

Introduction
"Kinka mackerel" is a brand that is certified for large fresh mackerel that is highly fresh and has a high degree of greasiness caught by fixed nets, single fishing, and purse seine in the waters around Mt. Kinka in Miyagi prefecture. Rice is used in the paddy field in Ishinomaki City, Miyagi Prefecture, which is harvested without using any pesticides or chemical fertilizers. Sasanishiki, which has a light and unique flavor and sweetness, is said to be the best rice for sushi because it has the characteristic that it does not lose its taste when cooled.

In addition, "Kinka mackerel" is deboned by hand one by one, peeled and peeled, it takes more than 10 hours and is carefully processed to bring out the best taste. .. Furthermore, by sprinkling grated chopsticks inside the rice, wrapping the mackerel with large leaves, and winding it with shari, the delicious taste of the mackerel, the fresh leaves, and the texture of the chopped gari create an exquisite harmony.

Please enjoy "Kinka Saba Douraku" and "Kinka Saba Douraku Roast", which are made with special focus on Miyagi prefecture ingredients.

Ekiben lover Shinobu Kobayashi's comment

[Kinka mackerel music]
The thick “Kinka mackerel” on top of pesticide-free Sasanishiki is a high-quality mackerel that Miyagi is proud of. The chopped gari and large leaves mixed in the rice add to the taste of the mackerel. You can enjoy the original taste of mackerel because the vinegar is not so strong.

[Kinka Mackerel Dango Music]
By roasting the mackerel skin and slightly browning it, the taste of the mackerel is further tightened. Harmony of gali + Ooba + mackerel is outstanding, and it has a trailing taste. You can also use it as a souvenir for roasted mackerel of Miyagi brand.

[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.