For centuries, Japan has cultivated a rich and diverse food culture, and one of the most delightful representations of this is the ekiben, or train station bento. Among the finest examples of ekiben today is the Salmon and Ikura Bento by Nihonbashi Daimasu, a dish that embodies both the craftsmanship and culinary heritage of Japan. In this blog, we’ll delve into the historical significance of Nihonbashi Daimasu and take a closer look at the flavors that make their Salmon and Ikura Bento such a beloved choice for travelers.
The Long History of Nihonbashi Daimasu
Founded in the 33rd year of the Meiji era (1900), Nihonbashi Daimasu began as a small business but has grown into a distinguished restaurant and station bento provider. The founder, Masutaro Takamura, named the business by combining the kanji “大” (dai, meaning “big”) from the fish market where he trained and “増” (masu) from his own name. This blend of heritage and personal identity is echoed in the company’s enduring commitment to quality.
Takamura started his career at the bustling Nihonbashi fish market, working as an apprentice at Dairiki Shoten. By the time he was 23, he had enough experience to set up his own shop, naming it Daimasu. As the name suggests, Nihonbashi Daimasu’s roots in the Nihonbashi area of Tokyo are strong, and they honor this history in everything they do. The area was a hub of commercial activity, especially for seafood, and Daimasu built its reputation through its high-quality fish.
During the Taisho era, Daimasu expanded its business, opening a restaurant called Oku no Daimasu in the Asakusa district. By 1923, a factory and store in Nihonbashi Muramachi followed, focusing on traditional Japanese dishes, particularly simmered vegetables, which soon gained a strong following .
In the post-war period, Nihonbashi Daimasu shifted toward bento manufacturing, a crucial pivot that laid the foundation for its modern station bento business. The company opened a new factory in Tsukiji in 1958 and began selling bento and prepared meals at department stores. This leap into ekiben marked the beginning of a legacy.
Another part of Nihonbashi Daimasu’s history is its connection with the Nihon Shokudo (Japan Dining Hall), founded in 1938 by a coalition of six companies. As railway travel boomed in Japan, the demand for dining services on trains also rose. Nihon Shokudo filled this gap, and when it later merged with Nihonbashi Daimasu in 2003 to become NRE Daimasu, this further expanded the company’s presence in the ekiben world. Finally, in 2018, the company reverted to its roots, adopting the name Nihonbashi Daimasu again to highlight its strong ties to Edo and Tokyo’s culinary traditions .
A Closer Look at the Salmon and Ikura Bento
The Salmon and Ikura Bento is an exquisite representation of Japanese cuisine, made with the same attention to detail that Nihonbashi Daimasu has been perfecting for over a century. Priced at ¥1,580 (tax included), this bento offers an elegant, savory meal that satisfies not only the stomach but also the soul.
What’s Inside
The Salmon and Ikura Bento contains several carefully selected ingredients:
- Soy sauce-flavored rice made from domestically sourced Japanese rice
- Salt-grilled Sanriku silver salmon
- Soy-marinated ikura (salmon roe)
- Tamagoyaki (Japanese rolled omelet)
- Simmered shiitake mushrooms
Each of these components adds its own layer of flavor and texture, coming together to create a well-rounded, satisfying meal.
The Salmon: The Star of the Show
The highlight of the bento is undoubtedly the Sanriku silver salmon, sourced from the waters of the Sanriku region in northeastern Japan. Known for its rich fat content and tender meat, the salmon is simply grilled with salt to enhance its natural flavors. Grilled to perfection, the delicate smokiness of the fish blends beautifully with the other elements of the meal.
The Perfect Partner: Ikura
Complementing the grilled salmon is a generous portion of soy-marinated ikura. The ikura is marinated in soy sauce to give it a deep, umami-rich taste. Together with the salmon, the ikura provides a delightful burst of flavor with each bite. The contrast of textures between the soft, flaky fish and the popping ikura is a sensory experience unique to Japanese cuisine.
Traditional Side Dishes
The side dishes are equally thoughtful. Tamagoyaki, or Japanese-style omelet, provides a subtly sweet balance to the savory salmon and ikura. Meanwhile, the simmered shiitake mushrooms offer earthy, umami flavors, adding depth to the bento. These side dishes are not mere fillers but are integral parts of the meal, representing traditional Japanese cooking techniques and the importance of balance in a meal.
The Rice: The Foundation of Flavor
The bento wouldn’t be complete without its bed of rice, which is more than just a filler. The rice is seasoned with a delicate soy sauce blend, cooked with fish broth, and paired perfectly with the toppings. The rice absorbs the flavors of the ikura and salmon, creating a base that ties the entire meal together.
How to Get Your Hands on It
For those eager to taste this remarkable bento, here’s where you can find it:
- Ekibenya Matsuri (Tokyo Station): Nihonbashi Daimasu’s Salmon and Ikura Bento is available at Ekibenya Matsuri, located in Tokyo Station’s Gransta Tokyo. This popular shop features a wide variety of bento from all over Japan, but the Salmon and Ikura Bento remains a standout. You can find more information about Ekibenya Matsuri here: Ekibenya Matsuri Tokyo Station.
- Major Train Stations in the Tokyo Area: If you’re not at Tokyo Station, no worries! The Salmon and Ikura Bento is also available at other key train stations in the Tokyo area, including Shinjuku, Ueno, and Shibuya.
- Home Delivery: Living in Tokyo’s 23 wards? You’re in luck! Nihonbashi Daimasu offers a convenient delivery service for those residing within these areas. The best part? There’s no delivery charge. Simply place your order three days in advance, and your bento will be delivered right to your doorstep. Perfect for those busy days when you can’t make it out to the station .
- Storefront Purchases: Prefer the old-fashioned way? You can also stop by the Nihonbashi Daimasu store to pick up your bento in person. Check out their official website here: Nihonbashi Daimasu Official Website.
One note of caution: The bento has a relatively short shelf life, so it’s recommended to consume it before 1 a.m. the day after purchase to fully enjoy its fresh, bold flavors.
The Unique Role of Ekiben in Japan’s Food Culture
Japan’s ekiben culture goes far beyond a simple meal to enjoy on a train. It represents a blend of regional pride, traditional cooking techniques, and the country’s renowned culinary expertise. Ekiben are designed not only to satisfy hunger but to offer a snapshot of Japan’s varied regional cuisines and ingredients. They bring together the best of Japan’s food heritage in a single, portable package, giving travelers a way to experience local delicacies without leaving their train seat.
Nihonbashi Daimasu’s Salmon and Ikura Bento exemplifies this tradition, offering a taste of Japan’s coastal bounty with premium salmon and ikura, both staples of the Japanese diet. The bento also honors the traditional concept of balance, with the side dishes and seasoned rice offering a well-rounded dining experience.
Conclusion
The Salmon and Ikura Bento from Nihonbashi Daimasu isn’t just food for the body; it’s a feast for the senses, deeply rooted in the history and culture of Japan. Whether you’re grabbing one for a long train ride or simply enjoying it at home, this bento is a beautiful representation of the art of Japanese cuisine.
If you find yourself in Tokyo, make sure to stop by Ekibenya Matsuri at Tokyo Station, or any of the other major stations, and treat yourself to this delicious taste of Japan’s culinary history. Whether you’re a seasoned ekiben aficionado or trying one for the first time, Nihonbashi Daimasu’s Salmon and Ikura Bento is sure to leave a lasting impression .
For more details on their full selection, visit Nihonbashi Daimasu Official Website and embark on a delicious journey through Japan’s culinary heritage.
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