or"Willow Leaf Fish" is smelt, a small silver skinned salt water fish with a darker dorsal. Only 15 centimeters long, the fish is eaten whole, bones, tail, head, and roe. It is named for its resemblance to a willow leaf and the name hales from Ainu legend in which in response to pleas for food for the hungry mortals the leaves of a willow were transformed by divine intervention to magically become fish as they fell into the water. The Japanese word for smelt, shishamo is a derivative of the Ainu word for the same fish, susam, a composite of the Ainu words for willow/”susu” and leaf/”ham”.
A refreshing green chilli which is long and sharply bitter.
Perilla. Japanese basil. A commonly used herb in Japanese cuisine and has a distinctive flavour, vaguely reminiscent of rue. It is rich in carotene, vitamin C and iron. There is a red-leaved variety and a green-leaved variety. Select leaves that are fragrant and have a fresh green colour. Perilla is used chopped as a seasoning in chilled tofu, as a garnish with salads and sashimi, and in deep-fried dishes.
Red pickled ginger. This popular garnish is made from ginger root which is cut into wafer-thin slices and pickled in salt and then again in a vinegar mixture. Traditionally red perilla is used to produce its characteristic deep red colour. It is served with sushi and such dishes as okonomiyaki (fried-batter "pancakes" mixed with a wide variety of vegetables, seafood or meats) and with rice dishes.
A paint box owned by early Edo-period priest Shokado Shojo is said to have provided the inspiration for this bento. The high-sided container is divided into four equal compartments. In time, the measurements of the container became fixed, as well as the placement of the rice and other morsels. The lid does not merely serve as a device to keep out dust, but can be turned over to provide a stand for the soup bowl. With its innovative touches, the shokado bento brought new refinement to the etiquette of kaiseki.
