Eki-ben Day (Train Bento Day)

What Is Eki-ben Day?

Every year on April 10th is "Eki-ben Day." It was established in 1993 by the Japan Railway Station Concessionaires Central Association (Nihon Tetsudō Kōnai Eigyō Chūōkai) and recognized by the Japan Anniversary Association. April is the spring travel season when demand for train station bento boxes (eki-ben) rises; "10" comes from the "tō" in "bentō"; and the numeral "4" combined with the kanji for ten (十) looks like the character "ben" (弁). The day aims to share the fun and flavor of eki-ben with more people and to pass on eki-ben culture.

The Birth and Evolution of Eki-ben

Eki-ben have evolved alongside the development of Japan's railway network, becoming a unique form of regional "hospitality."

• The roots of eki-ben (1885): Japan's first eki-ben is said to have been sold on July 16, 1885, at Utsunomiya Station in Tochigi Prefecture (there are other theories). It was simply two rice balls and pickled daikon wrapped in bamboo bark. The anniversary is in April rather than July reportedly because bento spoil easily in July; July 16 itself is known as "Eki-ben Memorial Day."
• From "makunouchi" to regional specialties: Early eki-ben were mostly makunouchi bento (assorted rice and side dishes), but from the Taisho through Showa eras, "local specialty eki-ben" packed with regional ingredients increased rapidly. Mori Station's "ikameshi" (squid stuffed with rice) in Hokkaido and Yokokawa Station's "Touge no Kamameshi" (rice cooked in a clay pot) in Gunma are known for helping put their hometowns on the map.

Clever Touches Unique to Eki-ben

Eki-ben are packed with ingenuity to stay delicious and safe even after time has passed.

• The secret to rice that's good even cold: The rice used in eki-ben is prepared with carefully controlled water content and cooking methods to suppress the "retrogradation" (hardening of starch) that happens as rice cools. Each maker has its own techniques, such as cooking methods that keep rice from hardening or choosing varieties that taste good cold.
• Wooden boxes and "kyogi" sheets: Traditional eki-ben have long used wooden boxes and thin wooden sheets called "kyogi." Because the wood absorbs excess moisture, the rice is said to stay less soggy.

Interesting Facts About Eki-ben

• The "eki-ben mark": Eki-ben sold by members of the Japan Railway Station Concessionaires Central Association carry an "eki-ben mark," a handy guide when choosing one.
• The history of platform vendors: In the past, it was common to see vendors walking the platforms with boxes hung from their necks, calling out "bento, bento!" This kind of platform sales has greatly declined due to trains with sealed windows and shorter stop times, but it continues at a few stations.
• Evolving, eye-catching containers: Eki-ben containers are part of the fun too -- from "Touge no Kamameshi"'s Mashiko-ware ceramic pot to plastic containers shaped like bullet trains. "Self-heating bento" that warm up when you pull a string use the heat released when quicklime reacts with water.
• Over 130 years of history: Counting from Utsunomiya Station in 1885, eki-ben marked their 130th anniversary in 2015. Today, countless eki-ben packed with local specialties are sold across Japan.
• Department store eki-ben fairs: Department stores and supermarkets often hold "eki-ben fairs" featuring famous eki-ben from around Japan; the one held every January at a department store in Shinjuku is especially well known. People flock to taste regional flavors without traveling at all.

Tips for Spending Eki-ben Day

• Take a train to a nearby major station, pick out a local eki-ben, and enjoy it while gazing out the window. Turning an everyday commute into a "little journey" can be a great way to reset from the busyness of a new fiscal year.
• Search out famous eki-ben at department store basements or station shops and enjoy a "trip" at home. Savor the excitement of opening the lid and reading the menu card, and share thoughts about regional specialties with family or friends.
• Pay tribute to the culture of "bento" by adding a touch of color or a local specialty to your own homemade lunch. Take inspiration from the beautiful presentation of eki-ben to make your everyday meals more visually appealing.
• Think of yourself as a "local eki-ben." What "regional charm" (your skills) or "colorful flair" (your personality) do you bring to the table? Use this as material for introducing yourself in the new fiscal year.

The Joy of Opening the Lid Turns an Everyday Ride into a Little Journey

April 10th is a day to savor the "gifts of the land" and the "thoughtfulness of the makers" packed into a small wooden box. Eki-ben turn the time it takes to reach your destination from mere travel time into an enjoyable experience. The ingredients, capturing the essence of their region, can carry you -- at least in spirit -- to faraway towns you've never seen. As you continue running through a new season in an unfamiliar environment, why not treat yourself to a slightly more luxurious "eki-ben for the heart" and take a breather? A delicious break will help you set off again with a fresh mind.