bento

Bento is a single-portion, take-out or home-packed meal rooted in Japanese cuisine. It is typically served in a box or container with rice as a staple, accompanied by a protein such as fish, chicken, or eggs, and a variety of vegetables. Pickles and fruit are common accompaniments, and the items are often arranged to balance flavor, color, and nutrition. Bento can be prepared at home or purchased from shops, convenience stores, or markets, and is commonly eaten at school, work, or while traveling.

The practice has historical roots in feudal Japan and evolved into the makunouchi style in the Edo period. Makunouchi bento were traditionally served between acts at theaters and later became a standard form of portable meal for travelers and workers. With the expansion of rail travel in the late 19th century, ekiben, or station bento, emerged, showcasing local specialties. In the postwar era, mass-produced bentos and standardized lunch boxes increased accessibility, while regional and seasonal variations continued to develop.

Common types include makunouchi bento, the classic balance of rice, fish or meat, tamagoyaki (rolled omelette), pickles, and vegetables; and ekiben, sold at railway stations with regional ingredients. Modern varieties also include kyaraben, or character bento, which feature decorative designs aimed at children. Regional bentos and theme-based boxes remain popular, reflecting local cuisine and seasonal produce.

Today, the bento remains a cultural and practical feature of Japanese daily life and has influenced lunch concepts around the world. In addition to traditional boxes, many people use compartmented plastic or metal containers for meal-prep, portion control, and portability. The practice emphasizes convenience, nutrition, and presentation.