When you think of travel, you might picture enjoying stunning scenery, savoring local cuisine, or soaking in hot springs to melt away your stress. But there’s another pleasure you shouldn’t forget: eating ekiben (station bento) on the train as you head to your destination.

Ekiben vary by region, and in this article, we’ll spotlight two photogenic and delightfully tasty bentos available at Hirosaki Station. Don’t miss these visually charming, flavor-packed meals!

A Beloved Local Deli Shop

Mamī Cook (written in Japanese as まみーくっく) is a deli located in Hirosaki City.
They serve a wide variety of homemade dishes—from simmered hamburg steaks, root vegetable salads, potato salads, and buri-daikon (yellowtail simmered with daikon radish), to fried chicken. The shop is a local favorite, known for its delicious foods and positive reputation.

These days, they also focus on frozen prepared dishes, selling them via a vending machine at the shop’s entrance. After vacuum-sealing and freezing each dish—like tomato-sauce hamburg (750 yen), beef tendon curry (700 yen), or miso-simmered mackerel (700 yen)—customers simply heat them in a water bath at home. Seven varieties are offered through the machine.

Mamī Cook took part in a local event last April to develop new Tsugaru ekiben, which led them to launch their own station bento line.

Creating Bento That’s Tasty, Cute, and Full of Surprises

All of Mamī Cook’s bentos are handmade with care. According to the shop staff:

“Of course, we focus on making each bento with great care. But we also want the person eating it to feel a sense of surprise and find it adorably delightful. If it’s someone’s first visit to Hirosaki, we want to give them a full taste of the local flavors—and above all, make sure they find it delicious. We put a lot of thought and effort into achieving that.”

So, what kind of ekiben does Mamī Cook offer? Let’s take a closer look!

“Nikumaki Koro-rin” Bento: Lightly Sweet, Easy to Eat

Although several bentos are sold inside Hirosaki Station, one that stands out for its cute packaging is the Nikumaki Koro-rin (1,050 yen including tax). This bento features six bite-sized, pork-wrapped rice balls made from locally sourced Aomori pork belly, seasoned with Stamina Gen Tare (a famous soy-garlic sauce from Aomori’s Kamikita region).

Each rice ball is carefully hand-wrapped. While you can enjoy it solo, Mamī Cook designed it to be shared among family or friends—hence the bite-sized portions.

In addition to the meat-wrapped rice balls, the bento includes tamagoyaki (rolled omelet), simmered scallops, and four types of simmered vegetables (butterbur, shiitake mushrooms, carrots, etc.). Despite its cute packaging, it’s surprisingly satisfying. If you’re a younger traveler or just love tasty snacks, be sure to pick one up when catching your train from Hirosaki Station.

“Tsugaru no Tamatebako”: Bursting with Color

Next is the Tsugaru no Tamatebako (1,280 yen including tax), an ekiben that’s sure to amaze you the moment you open it.

Why? Because it’s richly colored and beautifully arranged. Four distinct flavors of rice fill the main area, with Tsugaru regional side dishes packed neatly around the edges. Everything uses ingredients from Aomori Prefecture—often from Hirosaki City—so you get a full taste of Tsugaru’s local flavors.

Let’s start with the four types of rice:

1. Pink Ginger Inari-style Rice
   The pink hue comes naturally from sweet pickled ginger, not artificial coloring. The refreshing ginger pairs with lightly sweet sushi rice, creating a wonderful balance.
2. Shiso-Maki Apricot on Yukari Rice
   A local specialty with tangy yukari (red perilla) rice, topped with sweet-and-sour shiso-wrapped apricot—truly a classic Hirosaki delicacy.
3. Scallop Egg Miso on White Rice
   Another well-known Hirosaki regional dish is scallop kai-miso, a richly flavored miso. Even in small bites, its robust taste leaves you wanting more!
4. Goma Gohan (Sesame Rice)
   A traditional Tsugaru dish dating back to the Edo Period. Ingredients seasoned with soy sauce are cooked with rice. In this version, sesame and chestnuts are added, giving a sweet yet savory flavor profile.

But Tsugaru no Tamatebako doesn’t stop at rice—the side dishes also shine with Tsugaru specialties.

An Array of Tsugaru Dishes in the Side Compartments

Every side dish in Tsugaru no Tamatebako is a Tsugaru local favorite, letting you experience the flavors of Hirosaki right in your train seat. There are eight different side dishes in total, but here are a few highlights:

1. Ika Menchi (Squid Patties)
   A signature Tsugaru dish. Mamī Cook’s version minces squid tentacles (geso), mixes them with carrots, onions, and other veggies, and fries them in a light batter. The result? A tasty, fluffy patty with fantastic texture.
2. Soy-Sauce Stir-Fried Long Bean Sprouts
   With a satisfying crunch, this stir-fry pairs perfectly with rice.
3. Shiitake Mushrooms Grilled with Garlic Miso
   Using local Aomori garlic and Hirosaki shiitake mushrooms, Mamī Cook’s garlicky miso marinade brings out a rich flavor. It’s a hearty dish that complements the rice perfectly.
4. Dake Kimi (Corn) and Scallop Kakiage Fritter
   Dake Kimi is a famously sweet corn from Hirosaki, known for a crisp, juicy texture. Combined with scallops and lightly fried as kakiage, it’s delicious even without sauce—just the natural sweetness of the corn.

You’ll also find simmered nagaimo (yam), rolled egg, eggplant wrapped in shiso, and more, all reflecting Tsugaru’s culinary heritage. It really is a “treasure box,” perfect for savoring the region’s flavors on your way home from Hirosaki.

Summary

We introduced two of Mamī Cook’s ekiben: Nikumaki Koro-rin and Tsugaru no Tamatebako. Both are sold at the ekiben corner on Azumashi Road (the east-west free passage) inside Hirosaki Station, operated by the Tsugaru Development Association. Why not grab one the next time you’re traveling by train?

Look forward to more articles on other station bentos available at Hirosaki Station—stay tuned!