I’m a bit late with posting my bento of Thursday October 22th: Sōkō Bentō.

In Japan certain days have special names to mark the changes in season. Sōkō 霜降, on October 23rd, is one of these 24 sekki: Frost Descent (the descent of temperature and appearance of frost). Well, Thursday was indeed cold. But we’ve actually had some night frost earlier in the month! Of course, I’m situated on the other side of the globe to Japan ;)

teahouseLiving in accordance to the seasons comes so naturally to Japanese / Asian people. I  really wish I had it in me too — which I experienced even more strongly when I read The Teahouse Fire by Ellis Avery, my favourite read of 2008! Unfortunately I don’t think it is something one could learn :(

Anyway, it’s obvious I got my date wrong… I thought I had read somewhere this year’s Sōkō was on the 22nd but I can’t retrace it. For people who are more well-informed about Japan than I am and believe I also got the name wrong: please let me know what you think Frost Descent is called! I actually came across several names and decided to rely on Wikipedia ;) Others terms include Shousetsu (しょうせつ) and Shimo Ori.

Now, what’s the contents of bento #82?
Clockwise…

Upper tier
Salad of different types of lettuce, tomato and meikaas (‘May cheese’ a very young cheese of 1-7 days; it tastes a bit like halloumi), which is vegetarian because of its microbial rennet made of mushrooms. On top a watercress leaf and some parsley. Next to that a roasted orange squash dish with red onion and pepita’s (pumpkin seeds).

Lower tier
Sweet & spicy couscous with cinnamon and cranberries, sprinkled with some more parsley. Two un-sulphuretted apricots with an almond inside for the bite, a container of roasted almonds as couscous topping and some big capers.

Quite a lot of whites because of frost descend :) Pumpkin and apricot being fall products, some red berries heralding winter. Of course the young cheese is quite out of tune here, but it can be conceived as the pureness of cold nights & early frost. Likewise, the texture of couscous reminds me of snow or hoarfrost.

CSA (& organic): lettuce, tomato, pumpkin, parsley.
Organic: watercress, red onion, apricots.

This post is dedicated to elm@, who prefers my bento blogs to the bookish things I write about. I hope she’ll find this one satisfactory ;)

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