Curry Framed by 400 Years of History - EKIBEN JAPAN

Beautifully packed in a variety of containers. Abundantly incorporating local ingredients and enjoyable for the palate as well as the eyes. Yes, it's the uniquely Japanese culinary culture of Eiki-ben. Eiki-ben are typically purchased at train stations and enjoyed during train journeys. Let's explore Japan with Eiki-ben. Eiki-ben, Japan. This time we're taking a look at a baked curry rice bento. The delightful bento comes in a beautiful bowl. In fact, it's made from aritaware, a type of porcelain that's popular worldwide. It is said that in the late 17th century, aritaware was cherished by European royalty and nobility as white gold. In the western part of Japan, vast plains stretch across Saga Prefecture. Traveling through rice fields on a one-car train, we head to Arita Station for our Eiki-ben. The shop is inside the station, right next to the ticket gate. Here we buy our baked curry rice bento. Then we make our way to the Tozan Shrine. A deity of ceramics is enshrined here. Even the large torii and guardian lion dogs are made of Arita porcelain. What a great place to enjoy our Eiki-ben. Lifting the lid, a tempting aroma of spices fills the air. Let's have a bite. Following the inviting fragrance, a rich flavor unfolds in your mouth. What are the secrets behind this irresistible aroma and richness? Karosumi Kosuke, the president of the bento company, will give us a tour. The kitchen is filled with the fragrant aroma of curry spices. Among them are zeraweri and turmeric. There's also lemongrass, of which Arita is one of the top producers based on cultivation area in Japan, making it a local specialty. Cultivated in the lush natural environment of Saga, the lemongrass is pesticide-free and harvested by hand. You can smell the refreshing fragrance of lemongrass all over the field from the harvesting. The aroma of these spices enhances the flavor of the curry. It's so appetizing. Next, we have Saga beef with its beautiful marbling. By adding the beef directly without grilling, its flavors are allowed to seep into the curry. This creates a full-bodied flavor. Saga cattle are raised with care by the locals. Yamashita Hideya, a livestock farmer, is feeding his cattle. He's raising a breed of wagyu called Japanese black. Meat from these cattle raised in Saga, which achieve the highest quality in marbling, color, and luster, is branded Saga beef. He feeds them rice straw thoroughly dried after the rice harvest. There's something more that Yamashita does to feed them quality straw. This is a facility that produces compost. We dry the compost and use it as fertilizer for the rice paddies. It's very fragile. It doesn't smell at all. It smells good. Besides raising cattle, Yamashita also farms rice. He uses the fertilizer that he makes to enrich his rice fields. Now, it's time to uncover the secrets of Arita Ware. Arita Ware has a 400-year history. Its exceptional durability and beautiful decorations have captivated many. This is the oldest bowl of Arita Ware. The curry bento comes in more than 50 different variations of Arita Ware. The cat bowl is also very popular. This is a work by a famous artist, Mr. Kamamoto. I think the good thing about the Ekiben is that you can eat the curry you want and remember the memories of the trip with the bowl you brought home. This local porcelain maker, with roots dating back to the 17th century, has been supporting the development of the Ekiben. I put the curry in the bowl so that I can scoop it with a spoon. The inside of the bowl is curved, but if you look closely, you can see that it's all rounded. I make it with a clean, smooth, and soft mind. In addition to beauty, the design ensures a smooth eating experience. The artwork on the bowls is all hand-painted. If the same person paints the bowl, it will look similar, but the thickness of the bowl will be different. It's not mechanical, but you can feel it. Each hand-painted bowl has its own unique character. Hold it in your hand, and you can feel a connection to the artist. As for the impressive durability of Arita ware, the secret is in the firing process. Through high-temperature firing, the raw materials of Arita ware are transformed into durable porcelain. Because it's fired at high temperatures, Arita ware has a seamless surface. This makes it less prone to staining from food. The meticulous craftsmanship makes Arita ware both beautiful and durable. Freshly cooked rice is scooped into the bowl, then it's covered with curry and topped with cheese. The bento are placed in the oven. This baked curry rice bento takes full advantage of the characteristics of Arita ware. Baked at 300 degrees Celsius for 10 minutes, the ekiben is ready. But won't it be cold by the time you buy it at the station? They have a microwave at the shop inside the station. Just like that, you can enjoy it hot even on the train. They make sure you're able to enjoy the ekiben at its best. The baked curry rice bento, which is fully packed with blessings of the earth and traditional cultural heritage. What kind of ekiben will we encounter next?