What is "峠の釜めし"?

荻野屋 "峠の釜めし" 

When you take off the unglazed lid, you will be greeted by the aroma of steam rising slightly and the smell of mountain and village delicacies. Underneath, you can see the lightly colored takikomi-gohan (cooked rice)....
Since its launch in 1958, the "峠の釜めし" has been a long-time favorite of customers until today.
The reason for its appeal is that some people come all the way from far away from home because they remember the "釜めし" they once had on a trip,
The deep taste of carefully selected ingredients blended with the simplicity of handmade food, and the memories of travel that come back to you when you eat it.
おぎのや" will help you create memories of your trip with its unchanged taste and sincerity in an unglazed kettle to wish you a safe trip.

Why they continue to love us

It all started with a call to you at the home.

Do you have any requests?" About 55 years ago, the late Mineji Takamizawa, chairman of おぎのや,
She personally stood on the platform and asked each traveler for his or her opinion and thoughts on the ekiben. She came up with one answer.
They want warm, homey, fun lunches."
This sincere attitude toward customers led to the development of new ekiben,
In 1958, the "峠の釜めし" was born, an ekiben served in an earthen pot made of Mashiko ware.

Leave the station and enter the wider world.

We want to hear "Delicious" from more and more customers.

In the 1950s, "峠の釜めし" was a revolutionary ekiben that defied common sense when it was eaten warm.
Later, it was published in Bungeishunju magazine, and the magazine exploded in sales.
In 1962, the company opened the 峠の釜めし Drive-In (now the 荻野屋 Yokogawa Store) to accommodate the increase in automobile travel.
Even today, when buses arrive at or depart from each store, a bowing ceremony is performed,
The restaurant offers a relaxing and tasteful memory to relieve the fatigue of traveling in the restaurant.