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Wednesday, February 5, 2020

The Bento Advantage Game: Russo-Japanese War (1904-1905) by Ruth Paget

The Bento Advantage Game:  Russo-Japanese War (1904 – 1905) – Japan Victorious – Created by Ruth Paget

Objective:

Analyze the role of food in the Russo-Japanese War and Draw from its Lessons

Historical Background:

Japan was the first Asian power to defeat a European power in the Russo-Japanese War of 1904 – 1905 according to the Encyclopedia Britannica.

Russia had moved into Siberia, but still needed seaports at this time.  Russia invaded northeastern China for seaports, but then had to deal with Japan, an equally expansionist country.

Japan defeated Russia on land in northeastern China and on sea.  This victory of a small island nation against the vast Russian Empire was extraordinary.  The victory established Japan as an imperial power and probably gave the nation confidence to attack the United States at Pearl Harbor decades later to begin World War II in the Pacific.

History books deal with strategy, casualties, deaths, and sometimes weather.  In this game, I would like players to analyze the role of food to see if it might have been a decisive factor in the Japanese victory over Russia.

Generals have the responsibility for making sure troops and their families are fed to make defensive forces strong and free of disease for readiness and morale.  Spoiled food, for instance, can spread disease and destabilize troops.

Generals also have to think about food procurement if fighting in foreign lands.  Food shipped from the homeland might spoil in transport.  Eating food available locally has a better chance of not being spoiled.

Both Japanese and Russian cuisines have dishes that resemble Chinese ones or that use ingredients available in China.

What may have made the difference in the Russo-Japanese War is the bento box lunch – a sanitary and efficient way of serving large numbers of room temperature meals made using local ingredients found in China.

Level 1: A Sample Bento Box Lunch

Bentos are served at room temperature, which saves money for storage.  If metal bentos with lids and metal chopsticks are used, you could make a bento with the following ingredients:

-1/2 bento box full of cooked rice

-steamed vegetables such as broccoli divide the rice from the rest of bento contents.  Whole cherry tomatoes could be placed among the broccoli as well.

-pickled vegetables take up ¼ of the bento.  Pickled plums (umeboshi) and pickled ginger would be nice additions to pickled cucumbers and pickled cabbage

-the savory addition – ¼ of the box could be slices of rolled omelet with vegetables that are doused with oyster sauce, soy sauce, or tahini.  Canned fish such as whole sardines or mackerel sections could also be part of the savory section. 

Level 2: Learn about Japanese Food

The bento books below describe modern bentos, both Japanese and Western while the other Japanese food books provide ideas for food that could go in a bento:

-Bento for Beginners: 60 Recipes for Easy Bento Box Lunches by Chika Ravitch

-The Just Bento Cookbook: Everyday Lunches to Go by Makiko Itoh

Other Japanese food books with dishes borrowed from China in some cases are listed below:

-The Complete Tassajara Cookbook:  Recipes, Techniques, and Reflections from the Famed Zen Kitchen:  Over 300 Vegetarian Recipes by Edward Espe Brown

-Japan: The Cookbook by Nancy Singleton Hichisu

-Japanese Cooking: A Simple Art by Shizuo Tsuji

-The Japanese Grill:  From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono and Harris Salat

-Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

-Mastering the Art of Japanese Home Cooking by Masaharu Morimoto

-Ramen Obsession:  The Ultimate Bible for Mastering Japanese Ramen by Naomi Imatome-Yun and Robin Donovan

-Sushi Cookbook for Beginners by Kirsten Barton

-Tokyo Cult Recipes by Maori Murata

-Washoku:  Recipes from the Japanese Home Kitchen by Elizabeth Andoh

Level 2: Learn about Russian Food

Much of Russia is frozen tundra in winter yet they can feed their people when logistics for food delivery function well.  The following books reflect a cuisine created in and for harsh winter conditions:

-Classic Russian Cooking:  A Gift to Young Housewives by Elena Molokhovets

-Festive Ukrainian Cooking by Marta Pisetska Farley

Russians are also Orthodox Christians and celebrate their holidays with food in similar fashion to the Ukrainians.

-The Food and Cooking of Russia:  Includes more than 200 Recipes by Lesley Chamberlain

-The Russian Heritage Cookbook:  A Culinary Tradition Preserved in over 400 Authentic Recipes by Lynn Visson

Level 3: Learn about Chinese Food

-All Under Heaven:  Recipes from the 35 Cuisines of China by Carolyn Phillips

-China:  The Cookbook by Kei Lum Chan and Diora Fong Chan

-The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine by Wendy Kiang-Spray

-Chinese Street Food by Howie Southworth

-Chinese Takeout Cookbook by Lina Chang

-Complete Chinese Cookbook by Ken Hom

-Cooking South of the Clouds:  Recipes and Stories from China’s Yunnan Province by Georgia Freedman

-The Dim Sum Field Guide by Carolyn Phillips

-The Essential Wok Cookbook by Naomi Imatome-Yun

-Every Grain of Rice: Simple Chinese Home Cooking by Fuschia Dunlop

-Fragrant Harbor Taste: The New Chinese Cooking by Ken Hom

-The Joy of Chinese Cooking by Doreen Yen Hung Fren

-Land of Fish and Rice:  Recipes from the Culinary Heart of China by Fuchsia Dunlop

-Land of Plenty by Fuschia Dunlp

-Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

-The New Classic Chinese Cookbook by Mai Leung

-Phoenix Claws and Jade Trees:  Essential Techniques of Authentic Chinese Cooking by Kian Lam Kho

-Revolutionary Chinese Cookbook:  Recipes from Hunan Province by Fuchsia Dunlop

Level 4: Identify Russian Foods Similar to Chinese Foods

Level 5: Identify Japanese Foods Similar to Chinese Foods

Level 6: Create a Bento that Reflects Your Heritage

-Read You Eat What You Are: People, Culture, and Food Traditions by Thelma Barer-Stein, PhD to set up a bento that meets dietary needs

Level 7: Make a Japanese Bento

Level 8: Make a Chinese Bento

Level 9: Make a Russian Bento

Level 10: View Food as Communication

-Read The Food of China by E. N. Anderson, paying close attention to the food as communication chapter

-Read Japanese Society by Chie Nakane

Think of what the bento symbolizes and write this up in a personal journal along with the bento menus you created

Level 11: Consider Resource Management

Think of how to maximize your food resources at home to achieve no-waste status, which also allows you to better manage your food bill.

Enjoy learning about bentos, Japanese food, Chinese food, and Russian food.


Bento Created by Ruth Paget, author Eating Soup with Chopsticks and Marrying France