[Bento Culture]
Do you know the rakugo (traditional comic storytelling) titled “Nagaya no Hanami” (Cherry Blossom Viewing of the Tenement House)? It is a humorous story about the residents of a lively but poor tenement house who enjoy their blossom viewing by boiling bancha tea to look like sake, using yellow pickled radish (takuan) as a substitute for rolled omelets, and daikon radish pickles as kamaboko fish cakes.
Japanese people have enjoyed seasonal outings since ancient times, and the “bento” (lunch box) has always been an indispensable part of that experience. Whether for the evening cool-off festivals and fireworks at Ryogoku, clam digging at Shinagawa beach, or maple leaf viewing on the hills of Ueno, people enjoyed food at the boat houses and tea houses that lined these famous spots. In particular, the cherry blossom viewing bento for the wealthy were said to be luxurious, featuring makie-decorated sets that combined sake bottles and tiered boxes (jubako), filled with early bamboo shoots simmered in broth, castella-style omelets, sea bream pressed sushi, and mashed sweet potatoes (kinton).
Today, bento is a part of daily life for commuters and students. From “charaben” (character bento) and “lokaben” (meals for film crews) to “ekiben” (station bento), many people now also utilize frozen delivery meals or nutritionally balanced bento for nursing care at home. I often wonder why I get tired of eating out, yet never grow tired of a simple, home-made bento. It is a strange thing. Japanese “BENTO” is also popular overseas, drawing attention for its colorful beauty and health-consciousness. Karaage (fried chicken), teriyaki, and onigiri are especially popular. Even at our Ginza Showroom, which receives many international visitors, people can be seen picking up Yamaichi's triangular onigiri molds or Kurikyu's magewappa bento boxes with a smile.
Everyone loves bento! Within the world of bento, there seems to be a “compact orientation” that could be called the core of Japanese culture. In fact, “compactness” is a Japanese specialty. This is seen in tiered boxes (jubako) and nesting bowls that can be stacked when not in use, as well as futons and kimonos that can be folded away. It is also seen in the way the traditional Chinese round fan (uchiwa) was improved into a foldable fan (sensu), or in gardens and bonsai designed to shrink vast nature to fit inside a home. This also connects to the tea ceremony, which pursues spiritual “wabi-sabi” in a tiny space of about two tatami mats. In contrast to the “expansive culture” of the West, this culture creates value and beauty within smallness, beyond just physical reduction or efficiency.
And the “compactness of food” is exactly what the bento is. It is easy to carry and easy to eat. It encapsulates Japanese food culture and aesthetics. From the “Makunouchi bento” eaten during theater intermissions to the “Shokado bento” which incorporates the flow of kaiseki cuisine, they are so exciting to look into that it feels almost wasteful to eat them.
Nowadays, more and more people are leaning toward living with smaller or fewer things rather than owning large or many items. Long ago, the Japanese even made “music” portable by creating the Walkman. I look forward to seeing what else can be achieved by utilizing this specialty of “compactness = human wisdom.” For now, let's pack a compact box full of love and head out for cherry blossom viewing!
Kurikyu's Magewappa Bento Box (Unfinished)
https://www.shokunin.com/en/kurikyu/mutosou.html
Yamaichi's Triangular Onigiri Mold
https://www.shokunin.com/en/yamaichi/onigiri.html
Matsuya Shikkiten's Lunch Box
https://www.shokunin.com/en/matsuya/
Appi Urushi Studio's Jubako
https://www.shokunin.com/en/appi/jubako.html
Ginza Showroom
https://www.shokunin.com/en/showroom/ginza.html
