Shokado Bento - Matsutake Mushroom Gohan - will be available from September 1 to November 30 at approximately 40 stores in the Kanagawa area and 50 stores in the Tokyo area, as well as from pre-order at approximately 160 stores mainly in the Kanagawa and Tokyo areas. The retail price is 1,380 yen (tax included).

Sakiyo-ken Shokado Bento - Matsutake Mushroom Gohan (Rice with Matsutake Mushrooms)

This is an autumn-only menu item in the Shokado bento series, which is designed to resemble kaiseki cuisine. The main dish is "matsutake mushroom rice," which is cooked with matsutake mushrooms that have been plumped up to lock in their flavor and aroma, and topped with four pieces of matsutake mushroom umami. It is also topped with roasted ginkgo nuts and carrots in the shape of autumn leaves.

The Japanese dish is "Kabu no Chicken Soboro-Yakiago Yuzu Ankake," softly simmered turnip topped with a yakisago (grilled sardine) and yuzu (citrus fruit) flavor.

The grilled dish is "Taro with Sesame Miso Dengaku," a taro topped with a rich miso paste mixed with sesame paste and grilled, and "Thick Fried Egg," a slightly sweet egg.

The deep-fried dish is "Deep-fried lotus root clams and shishito" with squid surimi and edamame soaked in a sweet and spicy sauce and paired with spicy shishito peppers.

Steamed dishes include two bite-sized "traditional shiomai" with the rich flavor of pork and dried scallops.

The simmered dishes include "Mizore-ni-ni-nimono" (simmered swordfish with grated radish), which is thickly seasoned with grated radish and rice, and refreshingly flavored with ginger as a topping, and "Kinoha-ni-shi Shinjo-nimono," which features pumpkin kneaded into the dough, simmered shiitake mushroom, and konnyaku with a tangy accent. The "leaf-shaped shinjo mushroom stew, shiitake mushroom stew, and spicy konnyaku stew" are available to enjoy.

The savory dish is "Fuyu persimmon and kintoki carrot sesame namasu," in which sweet persimmon, kintoki carrot and radish with a strong flavor are dressed with sesame vinegar.

The sweet dish is "Chestnut Kinton Daifuku," a soft sweet daifuku filled with chestnut red bean paste, which can be enjoyed as an after-dinner treat.