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松花堂弁当 | Shōkadō bentō
Before exploring your box, allow yourself to know the Shokadō Bentō Kit that accompanies each edition.
Your kit consists of:
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Hashi (Japanese chopsticks)
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Hashioki - Support for chopsticks
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A compact towel for hand cleaning
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A small kit of selected teas
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The furoshiki fabric, used to wrap the box
This Shokadō Bentō was born from the care and aesthetics of Kaiseki - where every detail carries: Intention, each ingredient honors the season, and each flavor invites quietness..
冬 | WINTER
The Ritual of Your Shōkadō bentō
Every detail of your Shokadō Kit was designed to awaken the senses and value the simplicity of the moment.
Follow these guidelines to fully enjoy your meal.
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Hashioki: The support keeps the chopsticks high - a simple detail that preserves the harmony of the service. This is the fugu fish, which came straight from Arita/Japan.
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Compact towel: Put a few drops of hot water on the tablet.It will expand and turn into a small oshibori, a Japanese gesture of welcome to warm and purify your hands in winter.
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Furoshiki wraps the box with respect.Store it after unwrapping - it should not be washed or used as a towel.
The Season's Toast
A small winter ritual, designed to warm up without haste.
Each sip carries care, presence and a silent hug from the approaching season, protect yourself from the cold!
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Sencha:
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Water: 120ml - Temperature: 70–80°C - Infusion time: 1 to 2 minutes
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Fresh and vegetable notes - the most consumed tea in Japan, a symbol of simplicity and daily harmony.
Curiosity: served in small ceramic cups, reinforcing the minimalist and contemplative aesthetics of the Japanese meal.
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Hojicha:
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Water: 120 ml - Temperature: 85–90°C - Infusion time: 1to 2 minutes
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Toasted aroma and low caffeine, perfect for moments of calm.
Curiosity: it emerged in Kyoto in the 20th century, to make tea softer and more digestive, especially appreciated in winter.
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Mugicha:
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Water: 120 ml - Temperature: 90°C - Infusion time: 2 to 3 minutes
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Light, cereal and naturally decaffeinated - a simple and nutritious comfort.
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Curiosity: traditionally consumed in Japan in all seasons, it is believed that toasted barley helps moisturize and balance the body.
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MENU
We will guide you through each item of your Shokadō Bentō, revealing care, uses and small stories behind every detail.
History of Shōkadō bentō - Part I - Origin
Shokadō Bento was born in 17th century Japan, inspired by the wooden boxes used by the monk and artist Shokadō Shōjō.What began as a simple calligraphy case turned, over time, into an elegant format of serving meals - always divided, always harmonious.
Kobachi
- A small bowl of Shokadō Bentō, which receives delicate dishes, offering variety and harmony to the meal.
- Sesame goma tofu with slightly thick dashi, celebrating the harmony of the season.
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Shiro Gohan
- It is the heart of Shokadō Bentō, offering neutrality and balance for each accompaniment.
Delicately cooked Japanese white rice with a smooth and uniform texture, serving as a neutral base to enhance the essence of the other ingredients.
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Tsukemono
- Preserve present for centuries in Japan, integrates the Shokadō Bentō for its ability to clean, refresh and harmonize the palate.
Takuan is the fresh interval between flavors - crunchy, acidic and quietly balancing.
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MUKOZUKE
- No kaiseki, o mukōzuke apresenta um preparo fresco e refinado — tradicionalmente sashimi — introduzindo pureza e suavidade à refeição.
- Sashimi I
Bluefin tuna accompanied by limpet in liver sauce, served with daikon tsuma and real wasabi - a mukōzuke that celebrates the freshness and stillness of the sea.
- Sashimi II
Hyogo's Wagyu A5 with delicate spicy sauce and grilled chives - a gesture of warmth and softness between notes of meat and smoke.
Nikiri Shōyu: This is the Shokadō Bento’s special soy sauce, gently prepared to enhance the flavours. Use sparingly and keep refrigerated for your next Shokadō.
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AGEMONO
- Agemono is the fried preparation of the set, offering crunchiness, warmth and depth, balancing the other textures of Shokadō Bentō.
Breaded, crunchy and light cockered, served with fresh vegetables and tartar sauce, harmonizing texture, flavor and temperature in the meal.
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YAKIMONO
- In Shokadō Bentō, yakimono represents the grilled element, bringing intense flavor, warmth and delicate texture that contrast with the other softer dishes.
Carefully grilled sea bream fillet, accompanied by grated daikon and salt, highlighting the clean flavor of the fish and the contrast of textures.
EMENTA
NIMONO
- Nimono s the cooked dish that preserves the color, texture and flavor of the vegetables, symbolizing balance and care in the meal.
Vegetables carefully cooked in vegetarian dashi: yam, shiitake, carrot flower and okra - bringing softness and pure flavor.
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DEZAATO
- Dezaato modern Japanese term derived from the English "dessert". It is used in contemporary contexts or in menus that mix Japanese traditions and Western influences. It is direct, easy to understand and communicates "the sweet of the meal".
Seasonal persimmon served with lightly sweetened yam tororo, evoking the first snows of the Japanese winter.