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  7. Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )

Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes ) ｜ Our Regional Cuisines

  • Kagawa Prefecture

    Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )

Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )

Related images

These images of local cuisine may not be downloaded.

  • Warigo Bento (Boxed Lunch Contains Rice Cut out with Wooden Mold and Simmered Dishes )

    Image source: TV Setouchi ‘Granma’s Kitchen’ broadcasted on April 18th, 2020 “Grandma Teruko’s ‘Warigo Bento’”

  • Main lore areas

    Shoudoshima Island region

  • Main ingredients used

    Rice, Konjac (=yam cake), Shiitake mushroom, Carrot, Gobou (=Burdock root), Chikuwa (=fish cake), etc.

  • History/origin/related events

    ‘Hitoyama Rural Kabuki’ is held every year on May 3rd in Shodoshima Island located in Setouchi Ocean. It is a traditional event from Edo Era to celebrate the completion of construction for agricultural pond, and designated as an intangible folk cultural property in the prefecture. "Warigo Bento" was eaten during the break time of Kabuki performance.
    Most "Warigo Bento" are in rectangular wooden box separated in half diagostically. It has been considered two boxes serve for one person, and 40 boxes for 20 people placed into a black wooden box were delivered with slings, and it is said that it has been used since Heian Era. Currently "Warigo" is only used in Shodoshima Island for "Warigo Bento." It is a unique bento box passed down from a long ago in Shodoshima Island. You can enjoy colorful dishes prepared with various local ingredients, and share with others at Kabuki theaters.

  • Opportunities and times of eating habits

    It is served at ‘Hitoyama Rural Kabuki’ held on May 3rd every year in Shodoshima Island. It is prepared about 20 boxes at every home, and bring them to share others.

  • How to eat

    It is a "bento" (boxed lunch) contains cooked rice cut out with a wooden mold and simmered dishes. Ingredients for simmered dishes are konjac (yam cake), shiitake mushroom, carrot, gobou (burdock root) , chikuwa (fish cake), lotus root and so on, and season lotus root, gobou (burdock root) and konjac stronger. Omelette, kamaboko (fish cake) are also added to the box so that it look colorful. As the ingredients for simmered dishes vary in each family, they bring their own and share with others to enjoy many kinds of tastes.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It has been passing down along with the traditional events continuing for more than 300 years.

source : Ms. Teruko Sasaki

RECIPE

Ingredients (20 servings)

  • ["Tsuki-meshi" Rice] Rice 12gou
  • ["Tsuki-meshi" Rice] Water 14.4gou
  • ["Tsuki-meshi" Rice] Vinegar As needed
  • ["Tsuki-meshi" Rice] Sesame seed salt A little
  • Other ingredients (Omelette, Broccoli, Sausage, Strawberry, etc.) To taste
  • [Simmered dish (Gobou(=Burdock root) )] Gobou(=Burdock root) 1
  • [Simmered dish (Gobou(=Burdock root) )] Dashi soy sauce (soy sauce added soup stock) 3 tbsp.
  • [Simmered dish (Gobou(=Burdock root) )] Mirin(=sweet rice wine) 2 tbsp.
  • [Simmered dish (Gobou(=Burdock root) )] Water 300ml
  • [Simmered dish (Carrot)] Carrot 2
  • [Simmered dish (Carrot)] Dashi soy sauce (soy sauce added soup stock) 2 tbsp.
  • [Simmered dish (Carrot)] Mirin(=sweet rice wine) 2 tbsp.
  • [Simmered dish (Carrot)] Sugar 2 tbsp.
  • [Simmered dish (Carrot)] Powder dashi (=soup stock powder) A little
  • [Simmered dish (Carrot)] Water 300ml
  • [Simmered dish (Lotus root)] Lotus root 1
  • [Simmered dish (Lotus root)] Dashi soy sauce (soy sauce added soup stock) 3 tbsp.
  • [Simmered dish (Lotus root)] Mirin(=sweet rice wine) 3 tbsp.
  • [Simmered dish (Lotus root)]Water 500ml
  • [Simmered dish (Konjac)] Konjac (=yam cake) 2
  • [Simmered dish (Konjac)]Dashi soy sauce (soy sauce added soup stock) 3 tbsp.
  • [Simmered dish (Lotus root)] Mirin(=sweet rice wine) 2 tbsp.
  • [Simmered dish (Konjac)] Water 400ml
  • [Simmered dish (Chikuwa)] Chikuwa (=fish cake) 4
  • [Simmered dish (Chikuwa)] Dashi soy sauce (soy sauce added soup stock) 3 tbsp.
  • [Simmered dish (Chikuwa)] Mirin(=sweet rice wine) 3 tbsp.
  • [Simmered dish (Chikuwa)]Water 500ml
  • [Simmered dish (Kamaboko)] Kamaboko(=fish cake) 2
  • [Simmered dish (Kamaboko)] Dashi soy sauce (soy sauce added soup stock) 1 tbsp.
  • [Simmered dish (Kamaboko)] Water 300ml
  • [Simmered dish (Fried Kamaboko)] Fried Kamaboko(=fish cake) 4
  • [Simmered dish (Fried Kamaboko)] Dash soy sauce (soy sauce added soup stock) 3 tbsp.
  • [Simmered dish (Fried Kamaboko)] Mirin(=sweet rice wine) 3 tbsp.
  • [Simmered dish (Fried Kamaboko)] Water 500ml

How to cook

  • 1. Cook rice.

  • 2. Cut ingredients for simmered dishes.
    Cut carrot and chikuwa (fish cake) diagostically. Boil konjac (yam cake) and make "nejiri konjac" (twisted konjac). Slice lotus root. Cut gobou (burdock root) diagostically and soak into water.

  • 3. Cook each ingredients and flavor with soy sauce, mirin (sweet rice wine) and sugar as you like. It would be better to season lotus root, gobou (burdock root) and konjac (yam cake) stronger.

  • 4. Cook other dishes.

  • 5. Make a rice ball with hands dipped into vinegar, then place it into a bento-box frame wet with vinegar to make "Tsuki-meshi," then sprinkle sesame seed salt at the center.

  • 6. Place "Tsuki-meshi" into a box. Place simmered dishes and other dishes.

provider : TV Setouchi ‘Granma’s Kitchen’ broadcasted on April 18th, 2020 “Grandma Teruko’s ‘Warigo Bento’”

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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