ABSTRACT
In addition to the components of a meal, its ingredients and methods of preparation, presentation, and aesthetic appeal are central in the Japanese culinary world, both at home and in restaurants. One prominent example is exemplified in bentō. These portable meals are an age-old tradition dating back to the Heian period and are becoming trendy worldwide today. Typical bentō include varied textures, forms, and colors arranged in a thoughtful design. In addition to aesthetics, meals are often made with the freshest produce possible. A famous hub of vendors assembles daily at Tsukiji, the largest seafood market in the world. This lifestyle of healthy foods contributes to the well-known longevity of the Japanese with the highest concentration of centenarians.
