Bento (弁当)
Bento is simply a Japanese meal that can be carried around. It usually comes in a plastic or wooden box with rice and a variety of side dishes (sometimes even fruit or dessert).
A bento (弁当) is a traditional Japanese lunch box meal, typically made up of rice, vegetables, and protein like fish or meat, all neatly arranged in a compartmentalized container. Bentos are often prepared at home and packed for school, work, or trips. The concept emphasizes balance, not only in flavors but also in nutrition, with a focus on incorporating different food groups. The visual appeal of the bento is also important, and it is common to see beautifully arranged ingredients that reflect care and thoughtfulness in their presentation. Bentos are a practical and portable way to enjoy a wholesome meal.
Composition of the Lunch Box
- Main Dish
- Side Dish
- Vegetable : This is it to fill in gaps in my lunches and to add colors.
- Japanese Rice : Sticky Japonica rice stays moist and delicious than other types of rice.
- Fruit : Apples cut into bite-sized pieces etc.
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Japan Guide : Licca-chan Castle in Fukushima (福島県)
Licca-chan doll (リカちゃん) is a fashion doll that was born in Japan in 1967 and is manufactured and sold by Takara Tomy (formerly Takara).
Licca-chan is characterized as an 11-year-old girl with modern and stylish outfits and accessories. There are also many other characters, such as her family, friends, and pets, allowing children to play with various stories and scenarios. Her fashion and lifestyle are updated with the times, changing to reflect current trends.
Licca-chan’s creator was Yasuhiro Sato, the late founder of the major toy company Takara, who also created other hit products like Dakko-chan dolls. Since Sato hailed from the nearby Sawatari Village (now part of Iwaki City), the Takara Fukushima Factory was established in 1972, and in 1993, it was transformed into the Licca-chan Castle, where children can observe artisans at work.
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Tsukimi (Moon-viewing Festival)
Tsukimi(月見) or the Moon-Viewing Festival, is a traditional Japanese event celebrating the beauty of the harvest moon, typically in September or October.
The tradition dates back to the Heian period (794-1185) and is associated with giving thanks for the autumn harvest. On Tsukimi night, people gather to admire the full moon, often decorating with pampas grass (susuki) and offering seasonal foods such as tsukimi dango (round rice dumplings), taro, and chestnuts to honor the moon. It’s a time for reflection, appreciation of nature, and a chance to wish for a bountiful future harvest.
I found a beautiful bouquet at a florist just a few days ago, themed around Tsukimi. The flowers, shaped to resemble the moon and dango, were round and cute, so I gave it as a gift to a friend.
Happy moon viewing day!
Yakisoba (やきそば)
Yakisoba(やきそば) is a popular Japanese stir-fried noodle dish. Despite its name, which means “fried soba,” it is actually made with wheat-based noodles similar to ramen, not buckwheat soba noodles. The dish typically consists of noodles stir-fried with a mix of vegetables like cabbage, carrots, and onions, along with meat such as pork or chicken.
It’s flavored with a savory sauce that is slightly sweet and tangy, similar to Worcestershire sauce. Toppings often include pickled ginger, dried seaweed, and bonito flakes. Yakisoba is commonly enjoyed at festivals, street stalls, or as a casual meal at home.
Just the other day, there was a Bon Odori festival in our neighborhood, and our whole family joined in. It’s already September, but it’s still quite humid in Tokyo, even in the evenings. Because of that, although I don’t usually drink much, the beer I had while watching the Bon Odori outdoors was incredibly refreshing. Read More
Yakisoba
Yakisoba(やきそば) is a popular Japanese stir-fried noodle dish. Despite its name, which means “fried soba,” it is actually made with wheat-based noodles similar to ramen, not buckwheat soba noodles. The dish typically consists of noodles stir-fried with a mix of vegetables like cabbage, carrots, and onions, along with meat such as pork or chicken. It’s flavored with a savory sauce that is slightly sweet and tangy, similar to Worcestershire sauce. Toppings often include pickled ginger, dried seaweed, and bonito flakes. Yakisoba is commonly enjoyed at festivals, street stalls, or as a casual meal at home.
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Tokyo Guide : HIGASHIYA man Marunouchi
Unveil the Elegance of Japanese Confections: Experience the Art of Wagashi and Tea Pairing!
Overlooking the canopy of trees along Marunouchi Naka-dori, HIGASHIYA man Marunouchi provides a serene escape from the busy atmosphere of the city’s most picturesque business district. Here, you can find freshly steamed buns, a selection of exquisite confectioneries perfect for gifts, and a distinctive range of tableware.
The store features a dedicated tea counter with an extensive selection of teas, showcasing a diverse array of flavors and blends. Additionally, HIGASHIYA man Marunouchi includes a cozy sabo(茶房), a Japanese tea salon, where visitors can experience the art of tea appreciation and learn about the nuances of different tea varieties in an intimate setting.
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Nerikiri (練り切り)
Nerikiri (練り切り) is a traditional Japanese confection, often served during tea ceremonies. Made from a mixture of white bean paste (shiro-an) and mochi or glutinous rice flour, Nerikiri is known for its smooth, dough-like texture.
It can be shaped and colored to resemble seasonal flowers, fruits, or other nature-inspired designs, reflecting the time of year. Nerikiri is not only admired for its beautiful and intricate appearance but also for its subtle sweetness, which pairs perfectly with the bitterness of Japanese green tea, especially matcha. As an artisanal dessert, it embodies the Japanese appreciation for aesthetics, harmony, and the changing seasons.
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Japanese Set Meal Idea : vol.269
Menu:
– Eggplant and green pepper stir-fry with miso
– Tofu pizza
– Japanese rice topped with yukari
– Kakitama-jiru [Recipe]
Hello from Tokyo (September 2024)
Summer vacation has ended, and the second semester has begun at Japanese schools. My son, who developed a habit of staying up late during the vacation, now has to wake up an hour earlier than usual, so it will take some time for him to get used to it. Despite this, our children are busy reuniting with their friends after a long break, sharing what they did during the vacation, and playing together.
As for me, I was busy preparing the children’s lunch boxes on weekday mornings, but with school and kindergarten meal services resuming this month, I am starting to feel a bit more relaxed in the mornings.
This month, since the cooking class bookings are quite relaxed, I plan to focus on supporting instructors who are looking to start cooking classes for foreigners, preparing for the launch of the YUCa’s Tea brand site, and writing blog posts about places I visited with my family.
Wishing you a wonderful month ahead!
YUCa
Japan Guide : Nikko Tosho-gu (栃木県)
On the first day of our trip to Nikkō, we visited the SL Railway Museum to learn about the history of steam locomotives when they were still in operation. We also enjoyed some fireworks and other attractions at Kinugawa Onsen. The next day, we visited another popular sightseeing spot, Nikkō Tōshō-gū.
Nikkō Tōshō-gū (日光東照宮) is a famous Shinto shrine located in Nikkō, Tochigi Prefecture, Japan. It was established in 1617 to enshrine Tokugawa Ieyasu, the founder of the Tokugawa shogunate. The shrine is renowned for its elaborate architecture and richly decorated buildings, including the Yomeimon Gate, which is often highlighted for its intricate carvings and vibrant colors.
The shrine complex is set within a beautiful forested area, adding to its serene and majestic atmosphere. It is part of the UNESCO World Heritage Site “Historic Monuments and Sites of Japan,” recognized for its historical significance and artistic heritage.
Key features of Nikkō Tōshō-gū include the famous “see no evil, speak no evil, hear no evil” monkeys carved on the Sacred Stable, the stunning lantern-lined approach, and the elaborate carvings of the Yomeimon Gate. The shrine’s main hall, known as the Honden, is adorned with ornate details and reflects the grandeur of the Tokugawa era. Visitors to Nikkō Tōshō-gū can experience both the spiritual and cultural richness of Japan through its architectural splendor and historical significance.
When visiting Nikko, one must not forget to try the various dishes made with yuba.
Yuba(湯葉) is a traditional Japanese food made from the skin that forms on the surface of soy milk when it is heated. It has a delicate texture and a subtle flavor, often described as slightly nutty or creamy.
Yuba is highly prized for its nutritional value, being rich in protein and low in fat. It can be used in various dishes, both savory and sweet, and is often found in Japanese cuisine in forms such as fresh, dried, or deep-fried. In some regions, it is considered a delicacy and is enjoyed for its unique texture and flavor. We had the chance to enjoy yuba soba and yuba udon. From the soft-textured yuba to the crispy, deep-fried yuba, the variety of cooking methods used was very interesting.
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