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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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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..
春 | SPRING
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.
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Furoshiki wraps the box with respect. Store it after unwrapping - it should not be washed or used as a towel.
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The origami cherry blossom bud symbolizes the beginning of spring and the soon-to-come blooming of the cherry trees, associated with Hanami, one of Japan’s most widely known cultural traditions worldwide.
The Season's Toast
Setsubun is a traditional Japanese event that symbolically marks the arrival of spring!
During Setsubun, it is customary in Japan to eat roasted soybeans as a symbolic ritual.
The beans represent protection and purification — they are believed to drive away bad luck and bring health for the new year.
Curiosity: Traditionally, people eat one bean for each year of their age, as a wish for good fortune and longevity. It is a cultural way to “welcome spring with positive energy.”
Click here for more information
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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 - Japan’s March Awakening
Known as Haru-ichiban (春一番), or "the first wind of spring," this phenomenon marks Japan’s climatic transition between February and March, signaling the end of winter. Its origin dates back to 1859 on Iki Island, when a sudden storm of southern winds surprised 53 fishermen, turning the event into a cultural alert regarding seasonal instability. As a symbolic turning point, its passage weakens the cold air and clears the way for plum blossoms, representing the exact moment where ancestral wisdom meets the hope of natural renewal.
Kobachi
- Tender young turnip greens with Japanese mustard dressing, bringing the delicate bitterness and light pungency that define this season.
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Shiro Gohan
- It is the heart of Shokadō Bentō, offering neutrality and balance for each accompaniment.
Takenoko gohan, Japanese rice cooked with fresh bamboo shoots, a traditional spring dish celebrating the season’s first harvest.
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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.
Crisp, lightly fermented napa cabbage, offering a refreshing contrast to the seasonal bamboo shoot rice.
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MUKOZUKE
- In kaiseki, the mukōzuke features a fresh and refined preparation—traditionally sashimi—introducing purity and delicacy to the meal.
- Sashimi
Trout, horse mackerel and squid — three flavors of the sea expressing freshness, delicacy and the lightness of the season.
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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MUSHIMONO
- Ebi shinjo is a seasonally inspired preparation that highlights the delicacy of ingredients in Japanese spring cuisine.
The dish consists of: turnip gently simmered in dashi with shrimp
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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.
Sea bass natane-yaki, whose golden topping evokes nanohana blossoms, an emblematic image of spring in Japan.
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NIMONO
- In springtime, Nimono celebrates the earth's awakening. It is a simmered dish that preserves the brightness and tenderness of new sprouts, symbolizing the vigor and the delicate balance of life in bloom..
The dish consists of: yellow carrot, pearl onions, parsnip, and fresh broad beans.
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DEZAATO
- Wagashi, are traditional Japanese sweets, delicate and deeply tied to the seasons. Crafted from beans, rice, or fruit, they subtly transform in shape and color as the year passes, turning each sweet into a tiny, edible work of art.
In the Japanese spring, wagashi shifts from a quiet comfort to a breath of vitality — something ephemeral, fragrant, and vibrant, celebrating the awakening of life.
Sakura mochi — As the first icon of the season, this sweet serves as the bridge between the departing cold and the arriving warmth. The preserved cherry leaf perfumes the mochi, symbolizing hope and the ephemeral cycle that begins with our first spring box.