At each Ministop store, "Chicken Steak Bento" that reproduces the "local taste" using chicken will be released sequentially from July 19th.

The size and price of the chicken used is the same, but the seasoning and toppings vary depending on the sales area. The product lineup for each region is as follows. Both are priced at 498 yen (tax included).

■ North Tohoku area "Chicken steak lunch (Tsugaru miso sauce)"


It is said that chicken is soaked in miso sauce based on Tsugaru miso to bring out the richness and umami. Tsugaru miso sauce is also sprinkled on the toppings.

■ South Tohoku area "Chicken steak lunch (Sendai miso sauce)"


Chicken is soaked in a miso sauce based on Sendai miso. For toppings, Sendai miso with a slight scent of dry miso.

■ Kanto area "Chicken steak bento (using soy sauce prepared in a wooden vat from Chiba prefecture)"


The soy sauce prepared in the wooden tub of the long-established soy sauce maker "Taihei" in Chiba Prefecture is used. Taking advantage of the taste and aroma of soy sauce, it is said to be refreshing and easy to eat even in the hot summer.

■ Tokai area "Chicken steak lunch (made with Hoba miso)"


A reproduction of the local cuisine of the Hida Takayama region of Gifu prefecture, with grilled chicken and vegetables entwined with miso sauce. The green onions that go well with each other are combined.

■ Kinki area "Chicken steak lunch (Shiga Tonchan flavor)"


An image of the local gourmet "Ton-chan" in the Hubei region of Shiga prefecture. Chicken is soaked in a sweet and rich miso sauce mixed with Hatcho Miso and baked softly and juicy. Spread cabbage entwined with miso sauce and top with chopped green onions.

■ Shikoku area "Chicken steak lunch (salt garlic chicken)"


An image of Kagawa's famous chicken dish. It's spicy with garlic, but it has a refreshing aftertaste. The chicken steak is fragrant on the outside and juicy on the inside.

■ Kyushu area "Chicken steak lunch (plum hijiki rice)"


It uses "Ume Hijiki", which is also known as a souvenir from Fukuoka, and "Soy sauce" from Kyushu. Boiled hijiki seaweed and chopped plums are mixed with rice containing 16 grains of rice and glutinous rice. Chicken is soaked in Kyushu soy sauce and baked in the oven.