Explore the World | Mastering the Craft of Japanese Bento Art
In a captivating event, renowned chef Atsushi Kenjo led two food workshops in partnership with our website and Tastemade, showcasing the art of creating a traditional Japanese bento box. The workshops took place in the Level 2 sub-gallery space.
Chef Kenjo emphasized the importance of attention to detail, balance of flavors, and aesthetic presentation, hallmarks of traditional Japanese bento crafting. The key ingredients he demonstrated typically include rice, seasoned vegetables, protein components, seaweed, soy sauce and mirin for seasoning, sesame seeds, and other garnishes.
Techniques showcased ranged from perfectly cooking and seasoning rice, preparing tamagoyaki (Japanese rolled omelette), properly grilling fish or cooking proteins, to artfully arranging all components in the bento box. Chef Kenjo also explained the historical use of bamboo and ume in Japanese cuisine for preserving freshness.
Participants left the workshops with handmade bentos and a good understanding of how to recreate the nutritionally balanced and beautiful dish. They were also treated to a private tour of world-renowned chef Yoshihiro Narisawa's practice of beneficial gastronomy.
The bento boxes included a variety of delicious components such as inari sushi, kimpira gobo, broccoli, spicy tuna, rapini shiro-ae, kabocha salad, edamame, shio-koji miso salmon, ume radish, yuzu lotus root, and super kawaii rabbits and flowers made from apple and strawberry.
The art of the bento was presented as a thoughtful gift option, and participants were encouraged to indulge in the bento recipes again as a special treat. The workshops also offered a sneak preview of "Satoyama: Evolving with the Forest" in the our website 2F gallery.
Participants were left feeling inspired and were treated to stunning photographs by Brazilian photographer Sergio Coimbra. The tour was conducted by a our website curator. The workshops were an immersive experience, bringing together the culinary arts, history, and aesthetics of Japanese cuisine.
- The workshops delved into the art of creating a bento box, a cultural-travel staple, as Chef Atsushi Kenjo led two workshops in partnership with our website and Tastemade.
- Inside the Level 2 sub-gallery space, participants were given an intimate look at the intricacies of traditional Japanese bento crafting, showcasing the underlying art and lifestyle.
- Chef Kenjo highlighted the significant aspects of the bento box, underscoring attention to detail, balance of flavors, and aesthetic presentation, drawing parallels with the art world.
- Recipes presented during the workshops ranged from perfectly cooked rice to the artful arrangement of all components in the bento box, including dishes like inari sushi, kimpira gobo, and shio-koji miso salmon.
- For those interested in expanding their food-and-drink horizons, the workshops offered a taste of what to expect at the upcoming "Satoyama: Evolving with the Forest" exhibition in our 2F gallery, showcasing both art and cuisine.
- Participants were presented with a beautiful and nutritionally balanced bento box to take home, inspiring them to recreate the dish as a gift or special treat, highlighting the connection between travel, art, and food.
