By Gaya Travel on October 12, 2017
Bali, 10th October 2017 – Bento boxes began to be used in Japan almost a thousand years ago. During the Kamakura Period (1185-1333), people began to pack dried meals, called hoshi-ii, when going out to work or hunt. “Bento” during this time was merely a small bag used to store dehydrated rice that was either eaten dry or rehydrated. The Azuchi-Momoyama Period (1568 – 1600) was when the typical wooden lacquered bento boxes appeared, though instead of packing lunches, they were used mainly for storing food at gatherings and parties. During the Edo Period (1603-1868), bento boxes become common, people have not only sought to use bento for entertaining, at tea ceremonies, and at Buddhist memorial services, but also for travel lunches.
In line with Ji’s mission – to take guests on a visual and journey for the senses through time, to bring classical Japanese ancient practices and fuse them with contemporary eclecticness – Ji Terrace By THE SEA is launching a contemporary Japanese bento lunch- with ancient roots but with contemporary flavors, where exquisite, luxurious & affordable go together. These are the first bentos of contemporary Japanese cuisine on the island, created mindful of another of Ji’s motto: living Bali & Canggu’s beach life to the fullest. Thus: extremely fresh & light, happy & comforting, visually beautiful with distinctive Asian character.
A few examples of Ji’s contemporary bentos include the TAIKOMOCHI BENTO, consisted of chahan (Japanese fried rice) served with melt-in-the-mouth 12-hours roasted pork belly, miso & roasted cashew; spicy edamame, mango salad in ponzu dressing, Japanese eggplant tempura. MINEKO BENTO is made of garlic rice; lightly grilled aged Australian tenderloin beef, crispy arancini balls (crispy risotto bacon & truffle rice balls with Japanese curry); edamame, shiitake and shimeji, carrots and purple cabbage, tropical fruit salad maki with candied lemon skin. SADA YAIKO BENTO is a vegetarian combination of chilled soba noodles in ginger, rucola and citrus broth; garlic & nori tofu croquettes, mixed salad maki, zucchini with feta, almond, tempe & lemon in sake dressing. To finish off the bento experience is completed with silky chocolate hazelnut cake served with edamame cream, fresh blackberry, and hazelnut crust.
At Ji we believe the happiest place for lunch must be by the sea, with the salty ocean breeze and sparkling blue water view, while watching one of the best surf on the island. Now, Ji aims to elevate this happiness through these Ji contemporary bento – accompanied by an ice-cold Asahi or a chilled Ji’s new signature Oba Margarita made of kaffir lime, gula aren palm sugar, Malang green apple & tequila infused in Japanese oba leaves.
Ji Bento is available from 12-4pm at Ji Terrace By THE SEA for an exclusive promotion of IDR 110.000/bento including 5 items.
To book a table or to find out more information about Ji Terrace By THE SEA please visit www.jiatbalesutra.com or follow Facebok Ji Restaurant Bali or Instagram @Jirestaurantbali or call +62 361 4731701 or visit the venue on Pantai Batu Bolong street, Canggu – Bali.