Bento Boxes: Much More Than Simply Food.

There is so much to love about Japanese Bento Boxes! From home-made to train station selects, restaurant style to convenient store quickies...the Japanese Bento Box meal is one of the most eye pleasing, mouth watering, nutritionally satisfying ways to enjoy typical (and often non-typical) Japanese cuisine.

Bento served to the performers at a TAIKO DRUM event: RICE, SALMON ROE & CHIKUKA ODEN

Bentos at a local supermarket at lunch time

What I call the'SUPER CUTE' bento culture _____ In my school, the majority of the Japanese staff always bring their lunches to work. Those who live with mother's and wives usually are blessed to have these kind ladies prepare their bentos each day. On occasion, the well-organized single individual and working wife will make a bento for themselves, however I've never seen a single man bring a home-made bento to work.

Here is my desk-mate Chigusa san and her bento for the day (Her mom made it ;) On the other hand, most of the non-Japanese staff, usually lack a wife/mom or the desire to time-manage effectively enough to prepare a home-made lunch, let alone a sophisticated bento. I am sure there are those who do, but not in the 3 schools that I have worked at. Instead, we resort to buying food out (often times a store bought bento)each day. This I learned real quick is the fast way to blow all your pesos and valuable lunch time. Instead of the Western style paper bag, lunch box, thermal cooler lunch carrying case, the traditional way that the Japanese transport their daily mid-day meals in colorful, plastic, multi-layered bento box wrapped in a patterned handkerchief called a FU RO SHI KI 風呂敷. The final package is often times as lovely and the colorful content that is contains.

I have observed, as would anyone who visits Japan or is close with older Japanese people, what I believe to be a few key components of the traditional philosophy the Japanese(and Koreans) hold about food: The full participation of all 5 senses during the process of food consumption is an art form worth mastering. Sight, Smell, Sound, Taste and Touch- all work together equally to fulfil the most important of tasks. The respect for nature and all of her edible (and inedible) gifts is paramount and a sincere gesture of humility. From mountain weeds to sea urchins, all are respected and celebrated at annual events and festivals in their honor. Summer, spring, winter, fall, sweet potatoes, peaches, pears, rice, green tea, persimmons, fish, grapes, strawberries, the start of mountain hiking season,the elevation of rivers, the first full moon of the new year, and uncountable other natural phenomenons that I have not yet had the opportunity to experience are held celebrated. These festivities are seasonal joys that build respect, appreciation and strengthen the desire to live harmoniously with each other and the natural world that surrounds us. In large part, due to the reality that majority of the Western world is so far removed from the idea of seasonal eating and annual life cycles plus the entire process of food cultivation & production, we lack even a slightly similar connection with the earth and emotional relationship with her. "Furthermore, many Americans, when considering food, often forget about seasonality. Through her travels in Southeast Asia, food journalist and blogger Karen Coates concluded that an awareness of seasonality becomes increasingly difficult with improved access to foods both in and out of season. “We have so much access here to food from all over the world at any time of the year,” she described in an interview with the HPR. “It’s difficult for Americans to think of not having bananas in store all year round.” Don't get me wrong, I see that there is a steadily growing effort by the minority who is connected to raise the consciousness of majority. So in our further effort to convince our culture, lets modify these creative techniques utilized in the East to meet our community where its at. Perhaps I have strayed from the main theme, or simply exposed the underline purpose of the entire post, none the less, moving forward... I have joined the culture that surrounds me and added a new hobby to my life- the creation of 'hip and healthy' bento boxed meals! The hobby really took flight after I received a lovely bento box and furoshiki for my last birthday. I have always packed a daily lunch just because I'm frugal and enjoy eating colorful & healthy meals that I know all the ingredients of. What follows are samples from the first Vagabond Bento Box Line:

Vietnamese Spring Rolls (lettuce, shrimp, seaweed, avocado, carrot, cucumber & asparagus)

Huevos Rancheros-esque Beans & Rice with dried small fish, Spinach with dried Katsuo fish flakes & soy sauce

Japanese Natto over rice, topped with small dried fish & vegetables with instant miso soup

Japanese Natto over rice, topped with small dried fish & seaweed, lettuce, avocado, onion, cucumber, tofu salad

Fruit And Veggies

Boiled egg & potato with spinach & tofu, edamame, cherry tomatoes, seaweed, cucumbers and white onions

Boiled egg with spinach & tofu, green pepper, cherry tomatoes, seaweed, cucumbers and white onions

Boiled egg & potato with edamame & a seaweed, lettuce, avocado, onion, cucumber, tofu salad

Tuna salad sandwich with apricots & pineapple ______ Bento Box lunches are great from a health perspective, as the control portion size. Homemade Bentos are great from an environmental perspective, as the need for plastic bags and other disposable wrapping disappears. There is just something special about sitting down to eat a meal encased within such a lovely and delicate container. A totally satisfying break during a hectic day that replenishes the mind, body and soul. :)