Season 1

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.

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.

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.

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.

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!

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.