Phot.Japan.Bento.Code.Atlantic.01.030817.0325.jpg

Japan, Food, Bentō

 

Seared Atlantic Cod loin seasoned with organic light soy sauce on steamed lemon grass rice with black onion seeds, pickled vegetables. Yakitori on mizuna salad & white daikon radish. Soba noodle salad with seaweed, crab claw meat & wasabi mayonnaise. Fresh fruits; watermelon, papaya, pineapple, rambutan, kiwi, grapes.

 

The term Bentō is derived from the Chinese term “Biàndāng”, which means "convenient".

 

A Bentō is the Japanese iteration of a single-portion take-out or at home-packed meal, mostly for lunch.

In the 5th century simple food was still placed in bamboo tubes to make them transportable.

This was followed by the development of the traditional Japanese Bentō box, consisting of lacquered bowls artfully wrapped in cloth.

 

There are boxes with matching lids made of many imaginable materials & sizes, from cheap plastic to pressed cardboard ones, up to high-quality lacquered or decorated boxes. The boxes are always divided into various compartments, usually 4 or 5, with partitions so that everything does not mesh with each other during transport.

When filling the Bentō boxes, the rule of thumb is 4:2:1, four parts carbohydrates, mostly rice but also pasta, two parts proteins, fish, meat, egg etc. & one part other ingredients such as vegetables & fruits. If you follow this ratio, the milliliter information in the box also roughly corresponds to the number of calories in a meal.

 

What goes into a Bentō box is basically up to you. However, if one follows some traditional rules;

"The eye eats with you", which is important with Bentō, apart from the taste, it must have an appetizing presentation.

Therefore, the portions must be small & easy to eat with chopsticks or fingers; they should look pretty & be handmade.

 

In general, no traditional Japanese ingredients have to be used. If you don't like rice, sushi & Asian spices, you can still prepare a healthy Bentō. Instead of rice, pasta, bread or potatoes are also suitable, instead of raw fish, fried meat, sausage or scrambled eggs.

 

For many, it takes some getting used to the fact that a Bentō is generally eaten at room temperature. However, this has advantages, especially for lunch in the office, since a microwave is not always available. In addition, the feeling of fullness after a cold meal is less than with a warm meal. If you don't want to do without something warm, you can of course also pack heat able dishes. Many newer bento boxes are microwaveable, adapting to European preferences.

 

📌… “Washoku”: Preparation of a Japanese Bentō

If you want to prepare a Bentō according to traditional Japanese cuisine, you should adhere to the principles of Washoku, which simply means "Japanese food". An important aspect of Washoku is the harmony of the food, i.e. that a dish is aesthetically pleasing to the eye & taste, as mention before.

 

"Washoku", the five principles for preparing a harmonious dish,

 

📍…Go Shiki, - The Five Colours

… A Bentō should always contain five different colours, red, white, black/brown/purple, green & yellow. The five colours are not just about an aesthetic and colourful look. A varied food combination provides the body with a variety of important nutrients. The more colour, the more nutrients!

 

📍…Go Mi, - The Five Flavours,

…The variety of flavours in a Bentō is just as important. Anyone who has a completely sweet or sour meal with them will soon lose interest in it. If there are many flavours such as sweet, sour, tart, hot & mild, the food is more harmonious & more enjoyable.

 

📍…Go Ho, - The Five Ways of Cooking

…In addition to colour / taste, the type of preparation also plays an important role in Japanese cuisine. A Bentō should therefore not only contain cooked or raw ingredients, but also something roasted, fried & pickled.

 

📍…Go Kan, - The Five Senses

… Not only does the taste of the ingredients affect our eating experience, but also the smell, look, sound & texture of the dish. Again, it is about a harmonious overall picture of the dish.

 

📍…Go Kan Mon, - The Five Perspectives

The last principle deals with the state of mind with which the dish is to be consumed. Appreciation & respect for the person who prepared the dish is particularly important.

 

•••Of course, not all principles need to be followed consistently. Rather, they are intended to be a suggestion & reminder on how to prepare & eat a healthy meal. These principles actually apply to all types, traditional or contemporary, cuisines on our planet to put together a balanced meal.

 

…last but not less important, “Bentōs as a sign of affection”

In Japan, a bento is not only a lunch, but also a sign of affection. If the wife, a friend or whoever prepares a particularly nice Bentō for someone, he, she etc. can take this as a token of love & to express their affection. In Japan, if you are invited to someone's home, it is considered polite to bring something with you, here, too, an artfully prepared bento box is a sign of recognition & is gladly accepted.

 

👉 One World one Dream,

🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over

17 million visits in my photostream with countless motivating comments

Done