群馬県·駅弁
Toge no Kamameshi
When you lift the lid of the Mashiko-yaki clay pot, a gentle aroma of soy sauce-based dashi wafts up along with warm steam. Filled with a colorful variety of ingredients—chicken, shiitake mushrooms, bamboo shoots, chestnuts, and quail eggs—the rice soaked in savory dashi offers a deeply satisfying flavor. Toge no Kamameshi is a specialty introduced by 'Oginoya' at Yokokawa Station on the Shin'etsu Main Line in 1958. It gained popularity as a 'warm ekiben,' which was a rarity at the time. By using a clay pot made of Tochigi's Mashiko-yaki, known for its excellent heat retention and durability, the meal stays warm longer, making even the aroma a true delicacy. The empty pot can also be taken home to be reused. The moment you open the lid is the greatest treat of all. It is the quintessential ekiben representing Yokokawa.
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