Japanese Lunch Box Unagi Wappa bento - Stock Image

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Bento (弁当 bentō) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass produced to hand crafted lacquerware. Although bento are readily available in many places throughout Japan, including convenience stores, bento shops (弁当屋 bentō-ya), train stations, and department stores, it is still common for Japanese homemakers to spend time and energy for their spouse, child, or themselves producing a carefully prepared lunch box.
Magewappa ("Bent-woodware") is a traditional Japanese wood craft found in Odate, Akita Prefecture, Japan.

Kabayaki (蒲焼?) is a preparation of the unagi eel, sometimes extended to other fish, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweet soy sauce-base sauce before broiled on a grill.

Kabayaki eel is very popular as a nutritious invigorating food (a rich source of vitamins A and E, and Omega-3 fatty acids). A popular custom from the Edo period[5] calls for eating kabayaki during the summer to gain stamina, especially on a particular mid-summer day called doyō-no ushi-no-hi(ja) (土用の丑の日), which can fall anywhere between 7/18~8/8 each year.

The eel kabayaki is often served on top of a bowl (donburi) of rice, and called unadon, the fancier form of which is the unajū, placed inside a tiered lacquered boxes called jūbako. It is also torn up and mixed up evenly with rice to make hitsumabushi (櫃まぶし), which is enjoyed especially in the Nagoya area.
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