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A typical bento bought from a grocery store. A bento (弁当, bentō, Kyūjitai: 辨當) [1] is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections).
Ekiben (駅弁, railway bento) are a specific type of bento boxed meals, sold on trains and at train stations in Japan. They come with disposable chopsticks (when necessary) or spoons. Ekiben containers can be made from plastic, wood, or ceramic. Many train stations have become famous for their ekiben made from local food specialties .
A makunouchi bento. Makunouchi (幕の内弁当) is a popular type of Japanese bento which consists of mostly rice along with fish, meat, pickles, eggs, vegetables, and an umeboshi (a salt pickled plum). There are also other kinds of food such as a chestnut-rice, sweetfish sushi, and meat-and-rice-casserole forms.
Jūbako (重箱, lit. "tiered boxes") are tiered boxes used to hold and present food in Japan. [1] The boxes are often used to hold osechi, foods traditional to the Japanese New Year, [2] or to hold takeaway lunches, or bento. A sagejū (提重, lit. "portable jūbako") or sagejūbako (提げ重箱), is a picnic set of jūbako in a carrier with ...
A kyaraben containing rice balls decorated to resemble pandas. Kyaraben or charaben (キャラ弁), a shortened form of character bento (キャラクター弁当, kyarakutā bentō), is a style of elaborately arranged bento (Japanese boxed lunch) which features food decorated to look like people, characters from popular media, animals, and plants. [1]
Writing lacquer box with Irises at Yatsuhashi, by Ogata Kōrin, Edo period (National Treasure) Inro in maki-e lacquer, Edo period, 18th century. Lacquerware (漆器, shikki) is a Japanese craft with a wide range of fine and decorative arts, as lacquer has been used in urushi-e, prints, and on a wide variety of objects from Buddha statues to bento boxes for food.
During this period, Japan experienced dramatic economic development and merchants became wealthy, and osechi became part of the culture of the chōnin (townspeople) class from the Genroku era (1688-1704) onward, and honzen-ryōri became popular among the general public. Osechi came to include a variety of dishes seasoned mainly with salt.
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
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