The fish is usually de-boned. Much attention is given to arranging each morsel in the box. A leaf or pieces of bamboo grass separate the food to make sure that the different tastes do not blend together. Color coordination and overall arrangement are also important. Moreover, the box is filled to the top, to make sure nothing shifts in transit.
Seasonal foods play a large role in the preparation of the box lunch.
When you lift the lid, you will see a feast for the eyes, whetting the appetite while reminding you of the current season. The bento featured here is the work of Koyama Hirohisa, owner of the Aoyagi Restaurant. His creativity is known in Japan and abroad. He founded the Heisei School for Culinary Art, and has given courses on Japanese cuisine at an advanced school for French chefs in Paris. Ingredients commonly found in bento Beaten egg with minced shrimp.