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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.
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Tsuru carries wishes of longevity, peace, and happiness, symbolizing heartfelt hopes for a new year filled with harmony and hope.
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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Misoshiru:
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Keep the package frozen.
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Water: 150–200 ml, hot (not boiling). Just add, dissolve, and stir well.
Curiosity: A symbol of comfort and home, misoshiru accompanies almost every meal in Japan, warming the body and soul while connecting to daily life and the flavors of the season.
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 II - Philosophy
The Shokadō Bento became a symbol of Japanese aesthetics: symmetry, natural order, respect for the ingredient.
Each compartment protects a flavor; each separation creates a rhythm.
It reflects the idea that beauty exists when every element has its own space to breathe.
Kobachi
- A small bowl of Shokadō Bentō, which receives delicate dishes, offering variety and harmony to the meal.
- Slow-cooked turnip, bathed in miso with a hint of Japanese winter citrus.
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Shiro Gohan
- It is the heart of Shokadō Bentō, offering neutrality and balance for each accompaniment.
Topped with Yukari, a traditional Japanese seasoning made from shiso leaves, the rice gains a delicate flavor, a fragrant aroma, and a beautiful, vibrant color.
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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.
Eggplant preserved in Japanese mustard, a traditional tsukemono from northern Japan, especially enjoyed during the winter months.
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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 I
Bluefin tuna accompanied by horse mackerel, served with daikon tsuma and real wasabi - a mukōzuke that celebrates the freshness and stillness of the sea.
- Sashimi II
Thin slices of duck breast highlight their tender texture and rich umami, harmonizing perfectly with seasonal ingredients.
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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ATSUMONO
- Atsumono refers to dishes simmered or cooked with moist heat, characterized by gentle, deep, and comforting flavors.
Datemaki, a soft and delicate omelette, celebrating prosperity and the renewal of the year.
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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.
Dog snapper, marinated and bathed in a rich yuan yaki glaze — a savory sauce that deepens umami — then slow‑grilled to reveal its tender, smoky character.
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NIMONO
- Nimono is the cooked dish that preserves the color, texture and flavor of the vegetables, symbolising balance and care in the meal.
This special New Year’s Nimono brings together ingredients carefully chosen for their symbolic meanings.
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Lotus root – a classic ingredient, symbolizing clear vision and foresight.
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Sweet potato – symbolizes wealth and prosperity.
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Shrimp – symbolizes longevity and good fortune.
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Konnyaku – represents health and protection, firmness against misfortune.
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Snap pea – represents vitality and growth.
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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 winter, wagashi serve more as a form of emotional warmth than physical warmth — something comforting, quiet, and steady.
Kuri Yōkan is a traditional Japanese sweet made from smooth red bean paste and chestnuts. Its rich, velvety texture and gentle sweetness evoke the warmth of the colder months, turning each piece into a moment of quiet comfort and seasonal reflection.