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Bento / Japanese Cooking

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JAPANESE TREND / Japanese Cooking (50) / Japanese Cooking (52)

This time refer to Bentō (弁当 or べんとう) is a single-portion takeout or home-packed meal common in Japanese cuisine.
A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables, usually in a box-shaped container.
Containers range from disposable mass produced to hand crafted lacquerware.
Although bento is readily available in many places throughout Japan, including convenience stores, bento shops (弁当屋, bentō-ya), train stations, and department stores, it is still common for Japanese homemakers to spend time and energy for their spouse, child, or themselves producing a carefully prepared lunch box.

Please enjoy Japanology TV provided by NHK regarding Bento, Videos are provided by Dailymotion.

Japanology 1st_1:Bento(packed meals)

Japanology 1st_2:Bento(packed meals)

The origin of bento can be traced back to the late Kamakura Period (1185 to 1333), when cooked and dried rice called hoshi-ii (糒 or 干し飯, literally "dried meal") was developed. Hoshi-ii can be eaten as is or boiled with water to make cooked rice, and is stored in a small bag. In the Azuchi-Momoyama Period (1568 to 1600), wooden lacquered boxes like today's were produced and bento would be eaten during a hanami or a tea party.

File:Japan Pic 1 Bento.jpg

In the Edo Period (1603 to 1867), bento culture spread and became more refined. Travelers and sightseers would carry a simple koshibentō (腰弁当, "waist bento"), consisting of several onigiri wrapped with bamboo leaves or in a woven bamboo box. One of the most popular styles of bento, called makuno-uchi bentō ("between-act bento"), was first made during this period. People who came to see Noh and Kabuki ate specially prepared bento between maku (acts). Numerous cookbooks were published detailing how to cook, how to pack, and what to prepare for occasions like Hanami and Hinamatsuri.

By J.S. on Nov 9, 2009
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。