Bento
Bento originated from Hanami by aristocrats 1,200 years ago !?
The word “Bento” is said to be derived from the Chinese word “Bentou,” which means convenient. In a nutshell, bento is something convenient that can be eaten anywhere.
Bento has evolved while reflecting the social conditions of each era and time. The origin of bento in Japan dates back to about 1,200 years ago. It is said to have its origins in sageju*, a lunch box that was used by aristocrats when they enjoyed hanami (cherry blossom viewing) and other outdoor activities.
At the beginning of the 18th century, large numbers of cherry trees were planted throughout Edo (old Tokyo) and hanami became popular among general public. As a result, the custom of eating bento while enjoying hanami spread among general public.
*It is a portable lunch box that contains a stacked box, sake cups, and a plate.
Makunouchi bento is the basic style of bento and part of the Japanese DNA
Later in the period, theatergoing by the citizens of Edo had a very significant impact on the development of bento. “Makunouchi bento” was conceived as a bento to be eaten while watching a play. The name of makunouchi bento is said to have come from the fact that it is eaten during the “Maku-ma” (intermissions between the end of one act of a play and the next act) of a theatrical performance.
Makunouchi bento is the basis of the modern bento, featuring bale-shaped cooked rice and a variety of colorful dishes that can be enjoyed in small portions. Each dish is neatly packed in a bento box in small portions.
This is also true for “Osechi”(Traditional Dish to Celebrate the New Year) and “Kaiseki cuisine” (Traditional Japanese multiple course meal).
In osechi, small portions of appetizers for sake (Japanese rice wine), grilled seafood and simmered mountain vegetables etc. are packed in a special container called “Ojyu”. In kaiseki cuisine, small portions of sashimi, soup, simmered dishes, grilled dishes, fried dishes, and rice are served one after another on beautifully arranged individual plates.
For more information about osechi, please check it from here: “2 Beautiful Japanese Foods in Boxes to Learn About” / “Osechi”
The basic concept common for bento, osechi and kaiseki is “miniaturization”.
This “miniaturization” is a Japanese specialty. Lifelike miniature dishes, tableware, and dolls are symbols of Japan’s proud miniaturization culture. In any case, everything is made small, and they never compromise every detail that is enabled by astonishing passion, attention and concentration. The list of such examples is endless.
Ekiben — a Treasure Box Filled with Local Specialties
“Eki” means train stations, and “Ben” means bento, so “Ekiben” is lunch box sold at train stations. It is said that today’s boxed ekiben were first sold at Himeji station and other stations about 120 years ago in the Meiji period.
The common selling way was “standing sales,” in which vendors walked on the platform to sell their ekiben. While the train was stopped, passengers bought them from the train window. Later, the standing sales was replaced by station kiosks, and then by wagon service on board trains.
Ekiben are filled with local specialties as side dishes in many cases. Hokkaido’s “Ikameshi” (squid rice) is squid stuffed with glutinous rice, which is cooked by simmering it in soy sauce and mirin (sweet sake) broth.
“Masu no sushi” (trout sushi) is a specialty of Toyama. It is made by laying bamboo grass on a wooden round-shaped container, arranging trout fillets on the bamboo grass, and then topping with vinegared rice, and get it upside down. The contrast between the light pink of the trout and the green of the bamboo grass is beautiful.
“Kamameshi”(pot rice) of Yokokawa is made by putting rice in a ceramic pot called “Kama”, covering it with chicken, quail eggs, apricots, burdocks, shiitake mushrooms, chestnuts, bamboo shoots, and other ingredients, and cooking the whole pot. After finishing kamameshi, the ceramic pot can be taken home as a souvenir.
Ekiben are sold not only at train stations, but also frequently at department store events due to their popularity. Ekiben are sometimes sold as the centerpiece of a product exhibition featuring a particular region, or at events featuring famous ekiben from all over the country. In this way, ekiben from all regions of Japan have become widespread.
Charaben is born out of Japanese Kawaii and Omotenashi
One notable modern bento is “Character bento” or “Charaben” which is a cute, colorful bento box that is designed to imitate the shapes of animals, plants and anime characters etc. In the beginning, an apple was cut into a rabbit shape or a red sausage was cut into pieces to look like an octopus and placed inside the bento. This led to the creation of charaben, which use ingredients to express anime characters and various other forms of objects.
Making everything “Kawaii” (cute) is a Japanese specialty. Moreover, because of Japan’s skill at making small and detailed bento, charaben has been developed rapidly, and all kinds of charaben are being made every day. Many people upload their original charaben photos which inspire others into making new charaben.
There is another important element to charaben that should not be forgotten. While making charaben, they imagine the surprise on their family member or partner’s face when open the bento box. This could lead to Japanese “Omotenashi” (the spirit of hospitality).
More Deep Stories on Bento
Japanese Soul Food — Onigiri
“Onigiri” (rice ball) is the soul food of the Japanese people. It is also called “Omusubi”. Onigiri is a rice ball made of cooked rice and shaped in a palm size so that it can be eaten with one hand, and it plays an important role in the bento culture. The reason for this is very obvious: it is convenient to carry and eat on the go.
The feature of being able to eat anywhere, anytime is what makes onigiri be our soul food. Onigiri is thought to have existed as early as the Yayoi period, some 2,000 years ago. A palm-sized lump of charred rice has been found at a ruins of Yayoi period. It is shaped in a triangular or bale shape. Some are made in a round shape.
Onigiri developed during the Sengoku period (the Warring States period), in the mid-16th century, when they were eaten by soldiers as food they carried with them.
In the 17th century during the Edo period, when Go-kaido Road (the five major roads starting from Edo – present day Tokyo) were developed and people began to travel more often, onigiri spread throughout Japan as a portable food for travelers. It is said that it was around this time that people began to wrap nori (dried seaweed) around onigiri.
Another reason onigiri is the soul food of the Japanese people is that it is a food in which one can directly feel the flavor of rice that the Japanese love.
The surface of the rice ball can be also covered with sesame, miso (soy bean paste) or pickled vegetable leaves etc. other than nori. The ingredients used for the filling also vary widely. Traditional ingredients include pickled plums, dried-bonito flakes, grilled salmon, cod roe, and kelp seasoned with soy sauce. By changing what covers on the surface of the rice ball and what is placed inside as an ingredient, the variety is endless.
Today, there are even colorful versions made by mixing chopped pickles, fish flakes, beans, and other ingredients with cooked rice and shape it as a onigiri. There are also charaben with onigiri.
Stick to Bento Boxes — Cedar Wood Magewappa
“Magewappa” is one of the Japanese crafts to make tableware and containers out of thin cedar wood boards. “Mage” means to vend and “Wappa” means a round shaped container. This is based on a traditional Japanese technique where cedar wood boards are soaked in water, boiled to soften, and then shaped into a round shape.
Bento boxes made with this technique are now very popular. While newest style thermal insulating bento boxes have appeared on the market, magewappa bento boxes with the aroma and warmth of wood are being reevaluated. The wood grain pattern is also beautiful.
Of course, that is not the only reason. The most important reason is that the rice tastes great. The bento box absorbs the moisture from the rice to a moderate degree, so the rice is not sticky and tastes good even when it is cold. This may be the ideal container for bento that are prepared to be eaten after the rice has cooled.
Osechi
What is Osechi?
The dishes to be offered to the gods on “Sechinichi,” (days of celebration at the turn of the seasons, such as New Year’s Day and the five seasonal festivals) are called “Osechiku”. The dish to be offered on the most important among these days, New Year’s Day, is called “Osechi” or “Osechi-ryori”.
It is said that it was not until the Meiji period (until late 19th century) that the food was packed in three-tiered stacked boxes called “Ojyu” as it is today. Ojyu has the meaning of piling up good fortune.
Osechi was originally made from local produce to pray to the god of good harvest for a happy new year, but as people’s dietary habits became richer, they became the feast they are today.
Meaning of the Three-tiered Stacked Boxes
The three-tiered stacked boxes are called, from the top, “Ichi-no-jyu,” “Ni-no-jyu,” and “San-no-jyu. *”Ichi” means 1st, “Ni” means 2nd and “San” means 3rd .
The first layer is filled with appetizers, and other foods to be served with sake (Japanese rice wine). Typical foods are “Kamaboko”(fish cake), “Kuromame” (black beans cooked in sweet syrup), “Kuri-kinton” (pureed sweet potato with candied chestnuts), “Tazukuri”（small dried sardines cooked until almost dry in soy sauce and sugar), “Datemaki“ (sweet rolled omelet made from egg and pureed white fish) and so on.
The second layer includes grilled fish such as sea bream and amberjack, and seafood for good luck such as abalone, octopus, and salmon roe.
The third layer is stuffed with simmered foods such as “Satoimo” (taro), “Renkon” (lotus root), “Kuwai” (tuber of arrowhead), and other auspicious mountain vegetables.
Each food has its own meaning
Since osechi is a dish to pray for happiness in the new year, each food has a special meaning.
In the old days, books were shaped like scrolls. Datemaki looks like a scroll because of its shape, and symbolizes intelligence and success in academics.
The word “Kobu-maki” (kelp rolls) is associated with the word “Yoro-kobu,” which means “to be happy. Also, the sound “Kobu” meaning kelp happen to be the same sound of “Kobu” which means the birth of child, thus kobu-maki is eaten to pray for the birth of a child.
The light pink part of kamaboko (fish cake) is to ward off evil, the white part means purity, and the semicircle shape is to symbolize the first sunrise of the year.
“Kazunoko” (herring roe) is eaten to pray for the prosperity of one’s offspring, as it is filled with many eggs.
“Ebi” (shrimp) is round and curved in shape, and is eaten to pray for longevity, that is, to live until one’s waist bends.
Tazukuri (small dried sardines cooked until almost dry in soy sauce and sugar) is eaten to pray for a good harvest, as chopped sardines were sown in the rice paddies as fertilizer.
Kuwai (tuber of arrowhead) is eaten to pray for success in life, as it produces large sprouts.
Beans in Japanese is “Mame”. There is another word “Mame” which means to keep doing something without rest. Thus, kuromame (black beans) are eaten to pray for good health to be able to keep working.
Satoimo (taro) is eaten to pray for prosperity of offspring from the appearance of many small potatoes growing under the parent potato.
Renkon (lotus root) has many holes in it, which means good prospects for the future because you can see the other side.
“Kohaku-namasu” (thinly sliced Japanese radish and carrot vinegared with sweet vinegar) looks like the “Mizuhiki”(paper ribbon colored in red and white for celebration), and is a symbol of congratulations. Japanese radish and carrot have a connotation of family happiness, as they are deeply rooted and are thought to build the foundation of the family when eaten.
Kuri-kinton (pureed sweet potato with candied chestnuts) is eaten to pray for good fortune, as its golden color looks like a former Japanese oval gold coin.
“Iwai bashi” — Special Chopsticks to Eat Festive Foods
To eat festive foods including osechi, chopsticks called” Iwai bashi” are used, which are 8-sun (about 24 cm) long. Eight is a lucky number in Japanese because when you write it in a Chinese character, the shape of the character of eight is wider towards the bottom which means one’s fortune is spreading in the future.
Also the chopsticks are called “Ryokuchi bashi” which are thin at both ends. As can be seen from the fact that the origin of osechi is the offering of food to the gods, the idea behind osechi is that the foods once offered to the gods is shared by the gods to people. That is why both ends are available for the gods and the people to use.
Otoso — a Special Drink to Pray for Good Health
“Otoso” is a special sake (Japanese wine) to drink at New Year’s Day in the morning before osechi to pray for good health and longevity. It is made by soaking medicinal herbs such as “Sansho” (Japanese pepper) and “Chimpi” (dried citrus fruit peel) in sake or mirin. In some regions, sake takes the place of otoso. The official manner is to drink it while chanting, “If one person drinks this, the family will not suffer, and if the family drinks this, the family will not get sick”.
More Deep Stories on Osechi
Current Osechi Situation 1 – Who makes Osechi?
Originally, each household made its own osechi. It was cooked, dried, pickled in vinegar, and strongly seasoned to keep it for a long time, and then packed in ojyu (stacked boxes). During the New Year’s holiday, people avoided cooking and ate osechi.
These days, the number of households that make osechi has decreased drastically. They buy a variety of foods for osechi and pack them together or buy osehi in the form of boxes. They often buy osechi made by famous restaurants or hotels by e-commerce or at department stores.
Current Osechi Situation 2 – One-Plate Osechi
Osechi is what variety of foods are packed in boxes, but as you eat it little by little, it gradually becomes less and less beautiful to the eye. In such a case, “one-plate osechi” is a way to enjoy the dish in a stylish way by dishing out osechi out of the boxes on your own plate from the beginning.
There is also another type of one-plate osechi, in which families who do not have their own ojyu (three-tiered stacked boxes) serve the several foods for osechi they have purchased on individual family members’ plates.
Nowadays, the various foods for osechi are also sold in single-serving packs, so people living alone can buy their favorite foods and enjoy them on their own plates.
Current Osechi Situation 3 – Western- and Chinese-style Osechi
The foods consist of osechi have also diversified. There are Western-style ones filled with roast beef or terrine, Chinese-style ones with char siu pork or stir-fried vegetables, and others that combine Western or Chinese-style foods with traditional ones.
