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Season 11 Episode
- Season 3 Japanophiles: Maud Archambault
- Season 3 Silk
- Season 3 Underground Tokyo
- Season 3 Earthquake Preparedness
- Season 3 Japanophiles: Jorge Cabeza Fernandez
- Season 3 Japanophiles: Pico Iyer
- Season 3 Okinawan Dance
- Season 3 Whisky
- Season 3 Quest for Perfect Skin
- Season 3 Bladed Tools
- Season 3 Family Crests
- Season 3 Breakfast
- Season 3 Footwear
- Season 3 Running
- Season 3 Emoji
- Season 3 Ekiben
- Season 3 Bicycles
- Season 3 Kimono
- Season 3 Kokeshi Dolls
- Season 3 Shinise: Long-Established Businesses
- Season 3 Japanophiles: Rezaul Karim Chowdhury
- Season 3 Toilets
- Season 3 Bridges
- Season 3 A Nation of Singers
- Season 3 Restoring Castles
- Season 3 Volcanoes
- Season 3 School Club Activites
- Season 3 Smells
- Season 3 Paper
- Season 3 Japanophiles: Paul Lorimer
- Season 3 Katsuobushi
- Season 3 Day Care for Kids
- Season 3 Sweets and Snacks
- Season 3 Hairdressing
Japanology Plus - Season 3 Episode 16 Ekiben
7.80 28 minutes In Japan, no leisure trip by rail would be complete without an ekiben: a boxed meal sold at the station that is packed with local flavor. Ekiben are nearly as old as Japan's railways, and have evolved with the passing years. These days, they're even playing a role in stimulating local economies. Our expert guest, Shinobu Kobayashi, is a travel writer who has been eating 20 different ekiben each week on her travels around Japan over the last 20 years. And in Plus One, how to make a bento box.
