Bento Project

 In our History & Culture of Japan class we were instructed to create a bento box that reflected upon the history of Japan and the readings we have done in class. In this section I will be talking about my bento box that I put together of ingredients in which I personally thought were impactful to the history of Japan's food ways and culture.

    Japanese food is well known all over the world for its exquisite presentation and taste. In a meal the Japanese cuisine focuses on all the senses, taste, smell, sight, sound, and touch. In a meal it also focuses on seasonality and presentation. Greg St. Maurice states “the sensorium is to speak of a realm that has inextricable sociocultural dimensions. For one thing, tastes—such as those for sweet things, alcohol, or combinations of spices, for example—are linked to cultural categories and social prescriptions. Identities and affiliations exert their influence simultaneously, sometimes with what seem like contradictory results.” ( G.St.Maurice, 3) This bento will be different as its more based on important ingredients in history rather than focusing on full on dishes. Within my bento included are Dashi, fish, rice, miso, ramen, and tea.

    Bento, called obento is A Japanese version of home-packed lunch that is often presented in a unique way as well. To create a bento that reflects history we must analyze the flavor and make up of a traditional Japanese meal. The original purpose was to carry food with you but then became a beautiful and playful presentation. There are many varieties of bento boxes, within the Edo period known for theater and art the makunouchi box was popular to bring to the theaters. A lunch box for the holidays and for the train stations ekiben and a colorful bento that contains specialties that are local. 

    Dashi, ‘A mother stock’ of Japanese cuisine responsible for the umami flavor. This element is a prominent and staple part of Japanese cuisine, and some say, " the essence". In our Japanese cuisine classes, we have made dashi multiple times throughout the course. Dashi is like a chicken stock in which it is the base for something bigger or can be consumed on its own. Dashi is a broth made from dried kombu that has been simmered and removed and the water is brought to a boil and then bonito flakes are added, off heat. Carefully straining the liquid, this broth should be clear and flavorful. Such as a simple product it is, it could make or break your dish, hence it is key to taste your dashi before incorporating it. The Umami flavor of the dashi helps replace the flavor of animal products, which goes along with the vegetarian ways of Buddhism. Dashi has many health benefits from the ingredients used. Kombu is high in iodine, potassium, iron, magnesium, zinc, Vitamins B, C, D, and E. This helps prevent poor digestion, mental health, and high blood pressure. Looking at the history, the Japanese were fully vegetarian before when Buddhism was introduced. In which Buddhism forbid the consummation of animals, so Japanese cuisine did not incorporate this item until the 7th century. Fish (bonito) became the new source of protein for Japanese people as Japan had rich seas with many varieties of fish, so getting bonito was an easy thing during history.  Umami was not discovered until 1908 by chemist, Kikumae Ikeda. This flavor was responsible for the sweet, sour, salty and bitter, this flavor is very prominent within dashi. Fishing developed most likely due to fish being able to be preserved and would be turned into bonito flakes. “Statistically, the Japanese today eat more fish than any other nation. A Buddhism-related taboo on eating the flesh of mammals (see Chapter 3) made fish the predominant animal foodstuff for several centuries, and this undoubtedly played a role in making Japan into the nation of fish lovers it is today. Yet the custom of eating much fish dates from Jamon times.” (Ishige, 2014) Dashi being a staple to Japanese cuisine has given it a reason for its inclusion in this bento. 

    Along with dashi, fish is another important factor to Japanese Cuisine. As discussed, earlier Japan was vegetarian, so the presence of seafood was prominent in history and still is. During the Jōmon period men were fishers and women collected shellfish. Japan’s geographical makeup and location allows the seas to have a vast variety of fish. During the Edo Period, we see the fish culture incorporated into the cuisine more prominently. Fish can be grilled, preserved, steamed, raw (made into sushi), smoked and more. Japan has approximately 10 percent of all-known saltwater species and several hundred species of shellfish. Sushi is one prominent use of fish within the cuisine and globalizing the cuisine. Fish has help with globalization and has been a prominent part of Japanese diet for a longtime, hence as to why it is in this bento. 

    Rice, what is Asian cuisine without rice a staple founded/ first cultivated in Yayoi period (1,000 BCE-300 CE). A profound story in Japanese history of grain is the myth story of Uke-mochi no Kami, “Thereupon Uke-mochi no Kami turned her head towards the land, and forthwith from her mouth there came boiled rice: she faced the sea, and again there came from her mouth things broad of fin and things narrow of fin…These things were all prepared and set out on one hundred tables for [the visitor’s] entertainment. (Grapard, 2021) Rice was introduced to Japan in 350 B.C and these economies apparently replaced the hunter-gathering of the society. “Koyama states, ‘At the time of Hita no Gofudoki, millet (hie) was quickly being replaced by rice in the lowland area’ (Koyama et al. 1981:505). They project this conclusion to the entire Japanese population, reasoning that if rice was so important in the Hida region where conditions were not favorable for growing rice, then it must have been important for the rest of Japan.” (E. Ohnuki-Tierney, 1993) In the western part of Japan during the medieval times, rice was used to pay taxes and other grains were eaten. Even so, rice is an important part of Japan, as these grains are used to make new year’s offerings with mochi rice. Ceremonially, rice is seen as purification, within history Japan put a high emphasis on purification. The core of many imperial rituals was reliant on rice harvesting. Rice is important both culturally and historically hence as to why it is included in this bento. 

    Miso, a paste made of soybeans has been a part of history for more than 1,300 years. Miso differs regionally and it was made at home during the Edo Period, but is now more store bought rather than homemade. Miso was first seen as a luxury item Miso an ingredient used for broth appeared in Japan during the Heian period but was not used in soup until the Kamakura period. It was at first a luxury item used as a spread until it eventually it reached common people. With the introduction of mortars in the Kamakura period so did the creation of miso soup and the Japanese motto ichi ju ichi sai (one soup, main, and side). Miso can be found all throughout Japanese history, even during the sengoku period samurais brought miso to battlefields. 

    Ramen, we see that through thick and thin it was able to continue to strive and globalize through the harsh history of war. Discovered in the Han Dynasty (AD25-220) this dish originated from China. It’s a prominent dish as it helped globalize Japanese culture and cuisine. Even though America first received ramen from Japan in the form of instant ramen, the growth of interest in the cuisine stemmed from this encounter in the 1900’s. After World War 2, the Americans actually were a reason for the creation of these noodles as they gave a abundant amount of wheat to the Japanese. Rice cultivation was scarce and Starving, the creation of this dish appeared in a time of need. Going through ups and downs in history this dish is an important and prominent symbol of Japanese culture and cuisine hence as to why it is included in this bento. 

    Tea firstly used in Japan as medicine was adapted from China who were the first to use tea leaves. During the Heian Period, tea was valuable and drunk by nobles of the imperial courts and Buddhist monks. Japan went into isolation in 1600 to 1800’s and they were forced to find their own way of tea in which the creation of Matcha and Gyokuro appeared. Japan exports Japanese tea around the world, but most are drunk in Japan itself. The emergence of the tea ceremony culture appeared in 1520’s and helped in the spreading of tea culture in Japan. It conveyed from the upper class to the common people. With the opening of the ports in 1859, tea became part of everyday use and tea culture made way for the concept of space and aesthetics.  Tea became a prominent ceremony was treated with much respect. “The tea masters also believed that unless one presents oneself beautifully one has no right to appreciate beauty (Okakura 1956). Everything in relation to the tea ceremony, the teahouse, the tea garden, and those who participated in the ceremony epitomized this perception of beauty.” (They were able to make a borrowed concept of Japanese identity and incorporated it throughout their culture. Hence, with its prominent place in Japan’s identity it was included in this bento. 

    In conclusion, the ingredients and components within the bento box were chosen for a reason. This reason being that they have a deep cultural impact to the history and development of Japan. With the introduction of some of these items helped with the globalization as well.  They are some of the most important items that makes up the cultural identity of Japan. 

                                                                        Work Cited

GRAPARD, Allan G. “Food Offerings.” THE BLOOMSBURY HANDBOOK OF JAPANESE RELIGIONS, 2021, doi:10.5040/9781350043763.ch-009. 

Gurunavi. “What Is Dashi? A Guide to Japan's Integral Ingredient.” Let's Experience Japan, gurunavi.com/en/japanfoodie/2016/07/dashi.html?__ngt__=TT12e0fc90f00bac1e4a5b8cML7MrVvzQiyeuzQCSqjKTP#:~:text=Dashi%20originated%20more%20than%20800,source%20of%20dashi's%20umami%20flavor. 

History of Tea in Japan - o-Cha. www.o-cha.net/english/cup/pdf/8.pdf. 

Ishige. “The Prehistoric Era.” The Prehistoric History of Japanese Food, 2014. 

Japan and the Sea 2014EAA - Scholars at Harvard. scholar.harvard.edu/files/bestor/files/bestor_2014_eaa.pdf?m=1414006691. 

Ohnuki-Tierney, Emiko. Rice as Self: Japanese Identities through Time. Princeton University Press, 1993. 

Rath, E. “Honzen Dining: The Poetry of Formal Meals in Late Medieval and Early Modern Japan.” Japanese Foodways: Past & Present (2010). Pp. 19-41. Kumarasuriyar, Anoma C. (2011) Tea ceremony and Sukiya : negating social hierarchy. In Sharing Cultures 2011, 2nd International Conference on Intangible Heritage, 3 - 6 July, 2011., Tomar, Portugal. 

“Savor Japan ～Explore Regional Flavors～.” SAVOR JAPAN | ～Explore Regional Flavors～, savorjp.info/.