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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
17/12/2025
Here, after scrolling through reels and shorts that show crafting immaculate Japanese bento boxes? While Pinterest and YouTube channels can serve as inspiration, they don’t say much about the actual dish. Where did the bento culture come from, what goes in a bento, and how to go about it? This article walks you through it all.
Bento or ‘obento’ are simply packed lunches that are miles apart from our traditional dabbas of roti sabzi and aloo paratha. While the heart and soul remain the same, the Japanese elevate theirs into an art form. From the way the dishes are arranged to the variety chosen and even the portioning, everything feels deliberate in a Japanese bento. Usually, those with time on hand take these packed lunches to school and offices, but those short on time can buy them from convenience stores as well.
The packed lunches called bento go back to the Kamakura period (1185-1333), when workers and travellers carried hoshi‑ii – cooked, dried rice, as portable meals. During the Azuchi‑Momoyama era (late 16th century), lacquered wooden boxes first appeared as containers specifically for meals. In the Edo period (1603‑1867), bento evolved further: styles like koshibentō (waist‑bento) used for travel, and makunouchi bento served during theatre intermissions became popular. Industrialisation and the railway expansion in the Meiji era saw ekiben (train station bento) emerge, isolating regional flavours and ensuring portability.
Early bentos used wooden or woven containers; lacquerware became a status symbol. The shape, material, and compartments are carefully chosen: multi‑tiered boxes (jubako) for special occasions, or lighter single‑layer boxes for everyday use. Wrappings like furoshiki cloth are used both to carry and to present bentos with elegance. Presentation is about separation of flavours, temperatures, and visual aesthetics – colour contrasts, shapes, and even how much space is left, all matter.
Kyaraben are bentos where food is shaped to look like characters from anime, manga, or cartoons. Common in children’s lunches, seaweed, rice, and vegetables are used to create detailed faces and designs. These are mostly made by parents to encourage picky eaters or show care.
The Japanese also have festive bentos, which are called jubako; the boxes are made with lacquered boxes or sturdy plastic. These are stackable, multi-tiered boxes used during New Year’s celebrations to serve osechi ryori. Each layer contains traditional dishes like black beans, fish cakes, and a sweet rolled omelette. Whether bought from department stores or made at home, these are almost always shared with family.
Ekiben are known as the Japanese train station bento box, where each boxed meal reflects regional specialities. They have the usual fare of rice, protein, and sides, with some special items like salmon, beef tongue, and octopus. It’s popular among travellers on the Shinkansen; they’re packed to be eaten easily on long journeys.
These are picnic-style meals prepared and packed in large boxes for outdoor events, like cherry blossom viewing (hanami). They use seasonal ingredients with items like rolled omelettes, sweet potato rice balls, and pickled vegetables. They are meant for sharing, and often include special items, like umeboshi (pickled plum) and cherry tomatoes.
Hokaben, short for ‘hot bento’, refers to take-out style meals, which are freshly made and sold at bento speciality shops like Hokka Hokka Tei. They usually include noodles or rice, grilled meat or fish, and side dishes like cooked or pickled veggies.
Makunouchi bento features rice on one side and several side dishes on the other – usually fish, pickles, vegetables, and tamagoyaki. It originated during theatre intermissions in the Edo period. Today, it’s sold in supermarkets, department stores, and train stations as a balanced, traditional meal.
These bentos are pre-made meals sold at convenience stores like 7-Eleven, FamilyMart, and Lawson. They are cheap, microwavable, and cover a wide range of options: fried chicken, curry rice, pasta, sushi, and more. They're designed for quick meals at work, school, or home. Perfect for those who are short on time.
Oekakiben, or ‘picture bento’, includes food arranged to form detailed images like landscapes, animals, or people. Unlike kyaraben, which focuses on characters, oekakiben emphasises scenery and realism. Often created for contests or social media, these take time and skill to assemble.
Many bentos, especially ekiben, are strongly tied to their regions; the ingredients reflect local agriculture or seafood, and packaging often features local motifs or craftsmanship. For example, coastal places might offer bentos topped with fresh fish or shellfish; mountainous regions use wild vegetables, pickles, or local meat. Seasonal shifts also dictate what goes in the bentos. The bento adjusts as fresh produce changes, and colour palettes shift with spring to autumn, reflecting local foliage. This local sourcing makes the bento sustainable. The Japanese also use reusable containers, packaging that reflects local craft, and reduce waste.
A well-balanced bento combines carbohydrates, protein, and vegetables for nutrition and visual appeal.
Start with a base of white or brown rice, often shaped into balls (onigiri) or topped with pickled plum (umeboshi).
Add a protein like grilled fish, chicken karaage, tamagoyaki (rolled omelette), or tofu.
Include colourful vegetables – steamed broccoli, cherry tomatoes, carrot sticks, or pickles, for variety and vitamins.
Small side dishes like seaweed salad, edamame, or potato salad also add texture.
Arrange items neatly, use dividers or silicone cups to separate flavours, and include readily available seasonal ingredients.
The Japanese have art woven into their culture, and even everyday bentos look like masterpieces. What looks good also balances nutrition with enough carbs, protein, and vegetables that give you sustained energy during the day. You can apply the same principle to Indian meals and pack them bento-style too.
