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Ekiben

Recipes and stories of Japan’s train bento
By Brendan Liew
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Brief Description
For travelers crossing Japan by rail, few things capture the excitement of the journey quite like the "ekiben", the bento boxes that are available at train stations. Delicious dishes packed neatly into lacquered trays, cardboard cases, or even plastic trains, these regional lunchboxes offer a taste... Read More
Format: Hardback
$4999
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Releases 24th October 2026 (Approx. Date) Pre-order  "Ekiben" now to secure your copy from our first shipment

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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

For travelers crossing Japan by rail, few things capture the excitement of the journey quite like the "ekiben", the bento boxes that are available at train stations. Delicious dishes packed neatly into lacquered trays, cardboard cases, or even plastic trains, these regional lunchboxes offer a taste of the landscape that rushes past your window.

Each train station has its own specialty, from Hokkaido’s oyster rice to Miyagi’s tender musubi maru (beef tongue) or Tokyo’s refined bamboo shoot bento. More than just a meal, ekiben are a celebration of local ingredients and craftsmanship. They are a delicious map of Japan’s geography and culture.

In this book, you can explore the significance of these special lunchboxes and recreate their components at home. There are recipes for the fillings of 15 ekiben, which sit alongside essays about the origins of this delicious tradition, its significance today and its future. Ekiben is an invitation to experience a unique aspect of Japanese culture and cuisine.

Book Details

INFORMATION

ISBN: 9781923503380

Publisher: Smith Street Books

Format: Hardback

Date Published: 03 November 2026

Country: Australia

Imprint: Smith Street Books

Illustration: 70 color photographs & illustrations; 70 Illustrations, color

Audience: General / adult

DIMENSIONS

Width: 170.0mm

Height: 230.0mm

Weight: 0g

Pages: 248

Collections

Brendan Liew Cook Books & Recipes Cooking & Food Non-Fiction Pre-order Books Pre-Order Cook Books Pre-orders Pre-orders by Release Date

About the Author

A chef by training, Brendan Liew has worked at restaurants including Kadeau in Copenhagen and Benu in San Francisco, and the three-Michelin-starred Nihonryori Ryugin in Tokyo and Hong Kong. He studied the craft of ramen making in Osaka before settling on specialising in kappo and modern kaiseki cuisine.

Previously he has authored Tokyo Up Late (voted one of New York Times’ best cookbooks of 2022) and Konbini, published by Smith Street Books.

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