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An ekiben with specialty yuzu from Umaji Village is available beside a tourist railway in Kochi. Yuzu once saved the village from extinction. This is the story of people behind yuzu fragrant ekiben.

An ekiben from Hokkaido's Hidaka region uses kombu and shellfish. It's a bento filled with the bounty of the sea nurtured by northern fishermen.

This ekiben from Hita in Oita Prefecture stars a log-shaped piece of burdock root that you can playfully saw. It tells a story born from the wish to connect the forests to the future.

There's a brand-new ekiben in Okinawa, Japan's southern prefecture. Featuring beloved local dishes with a long history, it's sparking a new ekiben culture in the region.

In the Aizu region in inner Fukushima, there's an ekiben with warm homegrown flavors, packed with the wisdom of those who survived through harsh winters and the bounty of the land.

Beyond each bite of this ekiben for a Sea of Japan journey is a story: a father and son diving for mozuku, a fisher collecting turban shells, and a hotel duo preserving its flavors.