Bento Picture Book How Japanese Restrant make Bento in Japan Special Ocassion

Explains the advanced techniques required for bento, such as the large amount to be prepared at one time, the arrangement that does not crumble easily, and the seasoning that does not deteriorate over time. Starting with the Matsukado bento in the spring, summer, autumn and winter seasons, we will introduce various types of catered lunches and oribako, as well as examples of how to incorporate osechi, which can be said to be the ultimate form of oribako. Please notice that there are countries which restrict the import of rice from overseas and in such cases, we are not able to accept your order. International Buyers - Please Note. Thank you for your visiting to my store!

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