TAIWANESE BENTON
Taiwanese Benton (台灣便當 Táiwān piān-tong) is derived from traditional Taiwanese cuisine (台灣菜 Táiwān cài) under the influence of Japanese "train station bento" (駅弁当 ekibentō). It emphasizes on convenience and hygiene through the use of easy-to-carry and disposable plastic container.
Taiwanese cuisine itself is often associated with influences from mid to southern provinces of China, most notably from the province of Fujian (Hokkien), but influences from all of China can easily be found. A notable Japanese influence exists due to the period when Taiwan was under Japanese rule.
Reflecting on Taiwan's
rural agricultural origin, pork, poultry, rice and soy are very
common ingredients. In many dishes, the Taiwanese have shown
their inventiveness in their selection of spices. Taiwanese cuisine
relies on an abundant array of seasonings for flavour: soy sauce,
rice wine, sesame oil, fermented black beans, pickled daikon,
pickled mustard greens, peanuts, chili peppers, cilantro, and a
local variety of basil (九層塔, literally "nine storey pagoda"). The
resulting dishes thus combine and form interesting tastes which
make Taiwanese cuisine simple in format yet complex in
experience.
The origin of bento can be traced back to the 12th century Japan when cooked rice was stored in a small bag for travellers. In the 15th century wooden lacquered boxes were produced and bento would be served in them during a tea party. Later bento culture spread and numerous cookbooks were published detailing how to cook, how to pack, and what to prepare for occasions like Cherry Blossom Viewing and Doll Festival. In 18th century "train station bento" was sold, containing rice and pickled-vege (takuan) wrapped in bamboo leaves. As early schools did not provide lunch, students and teachers carried bento, as did many employees. Bento made its way to Taiwan in the first half of the 20th century from Japan, where it remains very popular to the present day.