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Japanese Bento
Bento is the Japanese term for odnoportsionnuyu Packed food. Traditionally, Bento includes rice, fish or meat and one or more types of sliced raw or pickled vegetables in one box with a lid. Boxes can be different in form and method of fabrication — from simple manufactured techniques mass production, to container piece of work, from rare species of wood, varnished, are true works of art.
Bento widespread among pupils as a lunch that you can carry with you. Despite the fact that the finished Bento you can buy at the grocery mini-markets or in special shops anywhere Japan, the art of selecting products and making Bento is one of the most important skills for Japanese Housewives. Bento regained its position in the 1980s due to the spread of microwave ovens and grocery minimarkets.
In addition, it is impractical metal and wooden boxes were replaced with cheap disposable containers made of polystyrene. In 2003, to attract passengers during the crisis the airline industry, airports have started to offer of Bento, which includes local culinary especially for passengers waiting for their flight and during the flight. Traditionally Bento is made in accordance with the proportions 4:3:2:1.
4 part of rice is taken 3 parts meat or fish 2 parts vegetable 1 part pickled vegetables or spices. However, this is only basic guidelines for the preparation of Bento. When cooking it is very important to prevent food poisoning, especially in summer, because Bento has a short shelf life. Food should be well treated, and a box of Bento must be stored in a cool and dry place.
Food, flavored sauces, should be carefully and tightly Packed, it is better to place the sauce in a box in a separate container. Cooked rice should be completely cooled and dried before placing in the box, otherwise condensed in a closed steam box will make the food unappetizing and unsightly.
Source: /users/117
Bento widespread among pupils as a lunch that you can carry with you. Despite the fact that the finished Bento you can buy at the grocery mini-markets or in special shops anywhere Japan, the art of selecting products and making Bento is one of the most important skills for Japanese Housewives. Bento regained its position in the 1980s due to the spread of microwave ovens and grocery minimarkets.
In addition, it is impractical metal and wooden boxes were replaced with cheap disposable containers made of polystyrene. In 2003, to attract passengers during the crisis the airline industry, airports have started to offer of Bento, which includes local culinary especially for passengers waiting for their flight and during the flight. Traditionally Bento is made in accordance with the proportions 4:3:2:1.
4 part of rice is taken 3 parts meat or fish 2 parts vegetable 1 part pickled vegetables or spices. However, this is only basic guidelines for the preparation of Bento. When cooking it is very important to prevent food poisoning, especially in summer, because Bento has a short shelf life. Food should be well treated, and a box of Bento must be stored in a cool and dry place.
Food, flavored sauces, should be carefully and tightly Packed, it is better to place the sauce in a box in a separate container. Cooked rice should be completely cooled and dried before placing in the box, otherwise condensed in a closed steam box will make the food unappetizing and unsightly.
Source: /users/117
