Gochujang: What It Is and How to Use It

Last updated on Dec 21, 2023
Kayla Nelson

A staple in Korean cooking, gochujang is a thick, vibrant red pepper paste that adds a fiery kick and depth of flavor to a wide range of dishes. Thanks to several emerging food trends, it has experienced a surge in popularity in the United States. The growing appreciation for Korean cuisine, continuous innovation of fusion cooking, a love for spicy flavors, and the increasing interest in fermented foods have all contributed to gochujang's rapid rise as a sought-after ingredient in America. Discover the ingredients and taste of gochujang and learn innovative ways to incorporate this Asian sauce into your recipes.

What Is Gochujang?

gochujang sauce in a bowl

Gochujang is often referred to as hot pepper paste or Korean chili paste because of its main ingredient, Korean red chili peppers, and its thick consistency. It is made from a combination of fermented soybeans, glutinous rice, red chili pepper powder (gochugaru), and salt. The result is a savory, spicy, earthy, and slightly sweet flavor that is truly one-of-a-kind.

The process of making gochujang is quite involved but gives this condiment its distinct taste. The ingredients are mixed and then left to ferment for 60 to 90 days or longer, allowing the flavors to develop and mellow. This fermentation process also gives gochujang its thick and sticky consistency.

Gochugaru vs Gochujang

Gochugaru is dried and ground Korean chili peppers. It has a vibrant red color, smoky flavor, and a moderate heat level, making it perfect for adding a spicy kick to dishes. Gochugaru is used in various Korean dishes, including kimchi, stews, and marinades.

Gochujang is a fermented paste made using gochugaru as one of its main ingredients. Making gochujang involves mixing gochugaru with glutinous rice, fermented soybeans, salt, and sometimes sweeteners like sugar or honey. This mixture is left to ferment for several months, resulting in a thick, spicy, and slightly sweet sauce. While gochugaru provides heat and flavor, gochujang takes it a step further by combining those elements with a complex umami taste. Its versatility allows it to be used as a condiment, a marinade, a base for sauces, or even as a dip.

What Does Gochujang Taste Like?

Korean gochujang chicken wings

Gochujang is a fermented hot pepper paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. These ingredients create a unique and versatile savory, smoky, and spicy flavor profile. Gochujang's spiciness varies by brand, but it generally packs a punch without being overwhelmingly hot.

When it comes to flavor, gochujang hits on three of the five basic tastes: umami, salty, and sweet. The fermented soybeans and rice contribute to the umami flavor, enhanced by the addition of salt. The glutinous rice produces sugar over its fermentation period, giving gochujang sauce the subtle sweetness that balances out the smoky, spicy flavor of the red chili peppers.

Gochujang vs Sriracha

If you're a fan of sriracha, odds are you'll love gochujang. Think of it as sriracha's more complex, fermented relative. Both gochujang and sriracha are made from chili peppers and deliver that coveted umami flavor. However, while sriracha's umami flavor comes from garlic, gochujang gets its umami flavor from fermented soybeans. Its fermentation process gives gochujang a subtle sweetness whereas sriracha tends to have a more overt tangy sweetness.

How to Use Gochujang

Gochujang is a versatile and flavorful ingredient that can add a punch of heat and depth to dishes. Although gochujang can be enjoyed on its own, it is not commonly used as a standalone dipping sauce. Instead, it is often combined with other ingredients like sesame oil or soy sauce (to accommodate alternative diets, you can use a soy sauce substitute). It is typically used as a marinade for meats, in stir-fries, or to add a kick to soups, stews, and sauces. Here are some traditional and non-traditional ways to incorporate this versatile ingredient into your recipes:

Bowl of Korean bibimbap with gochujang sauce
  • Marinades and Sauces: Gochujang is a key ingredient in traditional Korean dishes like bibimbap, tteokbokki, and bulgogi. Its rich and complex flavor adds a depth of taste to meats, seafood, and vegetables. Mix gochujang with soy sauce, garlic, ginger, and a touch of honey for a mouthwatering wing sauce or glaze for pork. Or, whisk it with some vinegar, sesame oil, and sugar to create a tangy and spicy dipping sauce for dumplings or spring rolls.
  • Stir-Fries and Noodles: Gochujang can be a game-changer when it comes to stir-fries and noodle dishes. Add a spoonful or two of gochujang to your stir-fry sauce for an instant kick of heat and umami. Its thick consistency helps to coat the ingredients evenly, ensuring that every bite is packed with flavor. Toss some soba or udon noodles with gochujang, soy sauce, sesame oil, and your favorite vegetables for a quick and satisfying meal.
  • Soups and Stews: Korean stews, or jjigae, are hearty and comforting dishes that often feature gochujang as a key ingredient. Whether you're making a spicy kimchi stew or a hearty beef soup, a dollop of gochujang can elevate the flavors to another level. Its spiciness can be adjusted to your preference, making it a versatile ingredient for all taste buds.
  • Dips and Spreads: Thinking outside the box, gochujang can also be used to create unique dips and spreads. Mix it with mayonnaise or Greek yogurt for a spicy kick to your sandwiches or burgers. You can even blend gochujang with cream cheese and scallions for a flavorful twist on a classic dip.

Gochujang Substitutes

If you don't have gochujang on hand or you can't find it at your local store, several gochujang substitutes exist and can be used in a pinch. These alternatives may not be an exact match, but they can still add a spicy kick and unique flavor to your dishes. Let's take a look at some of the best gochujang substitutes:

  • Gochugaru: If you don't have gochujang on hand but you can find gochugaru, this is your best substitution. This coarse chili powder is made from dried Korean red peppers and is a main ingredient in making gochujang sauce. While it won't deliver the same complex flavor profile as gochujang, gochugaru can still provide the desired heat and color.
  • Sriracha: If you're a fan of spicy foods, chances are you already have a bottle of sriracha in your pantry. This Thai hot sauce is known for its tangy and garlicky flavor. While it lacks the depth and savoriness of gochujang, sriracha can still add a fiery kick to your dishes.
  • Hoisin Sauce: While hoisin sauce is not as spicy as gochujang, it can still substitute for a similar umami-rich flavor. Hoisin sauce is a thick, dark sauce made from soybeans, garlic, sugar, and various spices. It has a slightly sweet and tangy taste that can add depth to stir-fries, marinades, and glazes.
  • Harissa Paste: Hailing from North Africa, harissa paste is a spicy chili paste made from red chilis, garlic, and various spices. While it may not have the same Korean flavor profile as gochujang, harissa paste can still provide a fiery heat to your dishes. Harissa paste tends to be spicier than gochujang, so adjust the quantity according to your tolerance level.
  • Miso Paste with Chili Flakes: Although miso paste cannot fully replace gochujang, it can contribute a comparable umami flavor and richness to culinary creations. By combining miso paste, chili flakes or cayenne powder, and sugar to taste, you can create a savory, spicy paste to use in your recipes.

How to Store Gochujang

Similar to miso, gochujang has a relatively long shelf life thanks to its fermentation process. Store unopened gochujang in a dark, cool place, and once opened, it is best to store it in the refrigerator. The cool temperature helps extend the paste's shelf life and maintain its freshness. Gochujang can last several months in the refrigerator without compromising its taste or quality. If the paste looks dried out, has changed in color, or is past its expiration date, it is time to throw it out.

Whether you're looking to add depth to soups and stews or elevate the flavor of your marinades and dressings, this versatile Korean condiment is sure to impress. Its unique blend of fermented soybeans, red chili powder, and glutinous rice creates a rich umami flavor that enhances everything from stir-fries to grilled meats. With its bold and addictive taste, gochujang is the secret ingredient that will take your signature creations to the next level.

The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • Pho vs Ramen: Know Your Noodles

    Pho and ramen are both popular noodle dishes, but can you tell the difference between the two? Flavorful broth, filling noodles, and a variety of toppings make these soups very similar. If you’re thinking about adding noodles to your menu, keep reading to learn what makes each dish authentic and unique. Shop All Noodle Bowls Pho vs Ramen Pho (pronounced fuh) is a light Vietnamese noodle dish with herbal broth and rice noodles, and ramen is a Japanese noodle dish with hearty broth and wheat noodles. If you compare the two soups side by side, the noodles in pho are soft and translucent, and the noodles in ramen are firm and chewy. Pho broth is thin and clear, and ramen broth is usually dark and cloudy. What is Pho? Pho is a noodle dish with clear aromatic broth, thinly sliced beef, and rice noodles. A beloved breakfast food in Vietnam, this soup is prepared fresh in the early morning hours and served by street-side restaurants until they run out. You can find pho on the menu any time of day, but pho for breakfast is as common a ritual in Vietnam as cereal for breakfast is in the US. If you’re trying pho for the first time, you might be surprised at the complexity and depth of flavor in the clear broth. Made from chicken or beef stock, the broth also contains a combination of exotic spices and aromatics that are responsible for the dish’s restorative reputation. Fresh, whole spices like cinnamon, star anise, and peppercorns are used instead of ground spices to keep the broth clear with balanced flavors. Pho Origin Vietnam’s favorite dish came into being at the height of French colonialism in the late 19th century. Before the French influence, beef consumption in Vietnam was not common and cows were used mainly as labor animals. The long-term French occupation resulted in a greater demand for beef products and led to an increase in the slaughter of cows. Leftover bones and tough cuts of meat were considered byproducts, but street vendors quickly took advantage and used the beef parts in soups. Pho was born through this intersection of cultures. Regional Pho The fascination with pho began in North Vietnam and later spread south during the Vietnam War in 1954. Over 800,000 refugees fled the war-torn north to settle in more affluent areas in the south. This migration led to the evolution of two distinct types of regional pho: Pho Bac - This northern pho uses fewer ingredients and is known for a simple broth with a delicate flavor. It’s served with thin slices of rare beef that cook in the hot broth. Garnishes are minimal. Pho Nam - When pho came to the south, it became more complex. An abundance of produce in the region led to the addition of garnishes like basil, bean sprouts, and lime. The broth may be seasoned with hoisin and sriracha. Types of Pho Besides the regional styles listed above, there are many variations of pho that can be confusing to the uninitiated. Purists will tell you there are only three main types of pho. The short list includes beef (pho bo), chicken (pho ga), and vegetarian (pho chay). If you find pho listed on a menu with pork, shrimp, or octopus, many say it’s not considered authentic pho and is instead a separate noodle dish called hu tieu (pronounced who teeyoo). Of the three main types, beef pho is the most common and can be customized by ordering different cuts of meat. These are the different variations of pho bo: Pho Chin - sliced well-done flank or brisket Pho Tai - sliced rare tenderloin or ribeye Pho Nam - trimmed flank steak Pho Ve Don - untrimmed flank steak Pho Gau - fatty brisket Pho Gan - beef tendon Pho Sach - beef tripe (stomach) Pho Vien - beef meatballs Pho Toppings and Garnishes One of the key differences between pho and ramen is that you'll see a lot more greenery atop a bowl of pho. These are the common toppings: Thai Basil Cilantro Mint Leaves Jalapenos Hot Chiles Bean Sprouts Lime Wedge What is Ramen? Ramen is a noodle dish made with rich bone broth, chewy wheat noodles, and sliced pork. It’s commonly topped with a soft-boiled egg and fresh scallions. You’re probably familiar with the packs of instant ramen you can buy at a grocery store and heat up in a microwave, but preparing authentic ramen is a very different experience. The broth used in fresh ramen noodles requires time to develop the signature flavor that makes this dish so popular. Pork or chicken parts are slow-cooked to break down collagen in the skin and joints, creating a thick, full-bodied bone broth that can’t be achieved with just a packet of dry powder alone. Origin of Ramen Ramen is considered a Japanese dish by many because it's such a popular staple food in Japan. There are many theories behind the true origins of this noodle dish, but a common theme prevails. The noodles in ramen are believed to have been introduced by Chinese immigrants in the 1900s, and the broth itself was a Japanese contribution. Ramen shops began to pop up in Japan after World War II and the dish became entrenched in Japanese culture thereafter. To put it in perspective, there are more ramen shops per square mile in Japan than pizza shops in the US. We do have ramen shops in the states as well, but not nearly as many as Japan. What is Ramen Made Of? Ramen noodles are made from wheat flour, water, salt, and a key ingredient called kansui. This mixture of potassium carbonate and sodium carbonate (baking soda) is used to lend a yellowish color and springy, elastic texture to the noodles. Without kansui or a similar alkaline additive, the noodles cannot be considered true ramen noodles. A typical misconception is that all ramen noodles are curly or wavy. Ramen noodles actually come in a variety of shapes, with the most common type being straight. They can also be classified by their water content, with low water content creating thin, firm noodles and high water content creating thick, soft noodles. No matter the shape, the addition of kansui helps to keep ramen noodles from breaking down in hot broth. Types of Ramen Broth The base of ramen broth is made from simmered pork or chicken bones and flavored with the addition of different seasonings. A big part of the allure of ramen is that customers can customize their dish with the broth of their choosing. These are the four broth variations you’ll find in ramen shops: Miso Ramen - Miso broth is flavored with miso, a fermented soybean paste with savory, complex flavors. Shio Ramen - Shio broth is flavored only with salt. Shoyu Ramen - Shoyu broth is flavored with soy sauce, giving it a darker color. Tonkotsu Ramen - To make tonkotsu broth, the soup base is simmered longer than usual to create a thick, creamy, pork-flavored dish. Ramen Toppings If you’re new to ramen, you may think the more toppings you add the better. Just like toppings on a pizza, choosing the wrong items in the wrong combination can take away from the final dish. This is a list of traditional ramen toppings and the types of broth they complement the most: Pork - Slices of pork, called chashu, are used as a topping in all types of ramen. Bean Sprouts - Use bean sprouts as a topping in tonkotsu or miso style ramen. Eggs - Adding a soft- or hard-boiled egg is common with all types of ramen. Scallions - Scallions, or chopped green onions, can be added to all types of ramen broths. Fish Cake - Made of white fish paste with a pink swirl in the middle, fish cakes complement shoyu, miso, or shio broth. Seaweed - Sheets of seaweed known as nori are added to shoyu and tonkotsu ramen. Bamboo Shoots - Preserved bamboo shoots are used in every style of broth. Mushrooms - Wood ear and shitake mushrooms are added to all types of ramen. Corn - Kernels of sweet corn can be added to all types of broth but are commonly used with miso or shio ramen. Butter - Pats of butter add a rich, creamy flavor to miso or shio broth. Now you should have no trouble telling the difference between pho and ramen. The harder part is deciding which of these noodle dishes is your favorite.

  • Types of Sushi

    If the perfect food existed, sushi would be a strong contender. It’s healthy, it’s convenient, and there are unlimited flavor combinations to try. Sushi is also just as pleasing to look at as it is to eat. It’s no wonder sushi is one of the most popular international dishes in the world. If you’re interested in opening your own sushi restaurant or adding sushi to your current menu, keep reading to learn all about the different kinds of sushi. Shop All Sushi Ingredients What Is Sushi? Sushi is a Japanese dish that features medium-grained rice cooked in vinegar, served with raw or cooked seafood and a variety of toppings or fillings. Contrary to popular belief, rice is the main component of sushi, not raw fish. You are probably familiar with the sight of rolled sushi sliced into perfect bite-sized pieces, but not all sushi is rolled. What Is Sushi Vinegar? To be considered sushi, the rice must be prepared with a certain type of vinegar. Sushi vinegar is made of rice vinegar, salt, and sugar. This gives the rice its signature flavor and a sticky texture that holds its shape when molded. Zushi vs Sushi On some sushi menus, you may see an alternate spelling for sushi that starts with a “z.” In the Japanese language, sushi becomes zushi when referring to specific types of sushi. For example, maki-sushi becomes maki-zushi. There is no difference between sushi and zushi other than pronunciation. Different Types of Sushi One of the great things about sushi is that there is a type for everyone. You don't even have to like raw fish to enjoy the perfect simplicity of an avocado roll. Keep reading to learn all about the different types of sushi and the common ingredients. 1. Sashimi Technically, sashimi isn’t a type of sushi because it contains no rice. We're including it in our sushi guide because it plays an important role in Japanese cuisine. Sashimi is thinly sliced fish or meat, often served raw. It can be any type of meat, but fish and seafood are the most common types of sashimi. Sashimi can also be cooked, like in the case of unagi (grilled eel). It’s common to serve slices of sashimi on a bed of daikon radish with a side of Asian sauces like ponzu, soy sauce, or a soy sauce substitute. No other toppings or fillings are added because sashimi is meant to highlight the fresh flavors of the fish. For any seafood that is served raw, it's important to source your fish from trusted suppliers. Learn more in our sushi-grade fish guide. Sashimi vs Sushi Sushi always contains rice, while sashimi is just slices of meat or fish. Sashimi could be considered “no-rice sushi.” Different Sashimi Types Sake - Raw salmon Ebi - Cooked shrimp Ahi - Raw tuna Unagi - Cooked freshwater eel Hamachi - Raw yellowtail Uni - Raw sea urchin Tako - Raw or poached octopus 2. Nigiri Sushi (Nigirizushi) Nigiri is a type of sushi that combines a pillow of vinegared rice with a topping of raw or cooked seafood. These two ingredients are all that’s needed to create a perfect match of flavors and textures. Nigiri sushi is considered a simplistic delicacy in Japan, a contrast to the complicated sushi rolls that are enjoyed here in the West. Nigiri vs Sushi The difference between nigiri and sushi (maki) is that the rice in nigiri is pressed into a bite-sized mound, while maki sushi is rolled into a tube and sliced into rolls. Nigiri contains one piece of fish delicately placed on top, and maki rolls contain fillings on the inside. Types of Nigiri Ebi Nigiri - Cooked butterflied shrimp Tamago Nigiri - Cooked egg omelet Unagi Nigiri - Grilled freshwater eel Sake Nigiri - Raw salmon Hotate Nigiri - Fresh raw scallop Maguro Nigiri - Raw tuna 3. Maki (Makizushi) Maki sushi is made by layering a sheet of seaweed with vinegared rice and fillings. It’s firmly rolled into thin tubes and sliced into bite-sized pieces. When you look at a slice of maki sushi, you’ll see fillings on the inside, a coating of sticky rice, and a covering of thin seaweed paper (nori). Maki Sushi Meaning In Japanese, maki means “to roll.” All sushi rolls that are wrapped in seaweed with fillings on the inside are considered maki sushi. Maki Roll vs Hand Roll The difference between a maki roll and a hand roll (temaki) is that maki sushi is firmly rolled and sliced into several bite-sized pieces. A hand roll is loosely rolled into a tube or cone shape and meant to be eaten whole as an individual serving. Types of Maki Rolls Hosomaki - Any small maki roll with only one filling is considered hosomaki sushi. Kappa Maki - This popular maki roll is made with seaweed, rice, and a cucumber filling. Tekka Maki - There are just three ingredients in tekka maki — seaweed, rice, and raw tuna. Futomaki - Futomaki means "fat roll" and this maki contains several fillings. 4. Uramaki (Uramakizushi) Uramaki sushi is rolled sushi with rice on the outside and nori on the inside. This “inside-out” roll was created in Los Angeles by a sushi chef who wanted to appeal to American customers. Machita Ichiro noticed that Americans weren’t fond of the seaweed wrapping on traditional maki sushi, so he hid the seaweed on the inside. Traditional maki is still preferred in Japan, and uramaki is the most popular type of sushi in the US. Many of the sushi rolls referred to as “Special Rolls” on a sushi menu are types of uramaki. It's common for uramaki to be sprinkled with sesame seeds that cling to the sticky rice. Different Sushi Rolls California Roll - This popular roll contains a filling of crabmeat or imitation crab, avocado, and cucumber. Rainbow Roll - The rainbow roll is similar to a California roll, but with a topping of colorful slices of raw fish like tuna, salmon, and yellowtail. Dragon Roll - A dragon roll contains a filling of cucumber, grilled eel, and shrimp tempura with a topping of sliced avocado that resembles dragon scales. Spicy Tuna Roll - The spicy tuna in this roll is made by finely chopping raw tuna and mixing it with sriracha and sesame oil. It's finished off with a topping of spicy mayo. 5. Temaki (Temakizushi) Temaki sushi is a little different from the other types of sushi on our list. A temaki hand roll consists of a large seaweed cone stuffed with rice, fish, and other sushi fillings. Unlike maki rolls, temaki isn’t rolled with the precise method that produces uniform pieces of sushi. A temaki hand roll is a little more deconstructed and is meant to be eaten by hand as an individual serving. What Is a Sushi Burrito? The sushi burrito, also called a sushirrito, is a fusion of temaki sushi with the overstuffed burritos that have become so popular in the last decade. While a temaki roll can be held in one hand, a sushi burrito is much larger. Instead of a flour tortilla, sushirittos are wrapped in a large nori sheet and feature typical sushi fillings like rice, fish, and vegetables. 6. Chirashi (Chirashizushi) Chirashi is a lesser-known type of sushi that features a bed of sushi rice covered with toppings. The word chirashi means scattered, and it refers to the toppings placed on the sushi rice. But don't be confused by the term. Neatness and precision play a part in "scattering" the toppings over this sushi dish. Types of Chirashi There are several variations of chirashi sushi, but two of the most popular come from Tokyo and Osaka in Japan. Tokyo Style (Edomae Chirashi) - This style of chirashi sushi contains a topping of raw seafood like tuna, salmon, scallops, and squid. Osaka Style (Gomoku Chirashi) - Gomoku chirashi sushi is made with cooked ingredients and has a highly decorative appearance. It's common to see lotus root and fish roe as toppings. Sushi Terms Glossary Because there are so many types of sushi ingredients and fillings, it can be difficult to remember all their names. Check out some common sushi terms and their meanings below: Ama Ebi - sweet shrimp, often served raw Awabi - abalone Daikon - white radish Gari - pickled ginger Gobo - burdock root Inari - deep-fried tofu pouch stuffed with sushi rice Kani-kama - imitation crab meat Masago - capelin fish roe (eggs) Nori - seaweed paper Natto - fermented soybeans Shoyu - soy sauce Tobiko - flying fish roe (eggs) Sushi FAQs We answer some common questions about sushi below: Where Did Sushi Originate? Sushi is a Japanese dish, but it's believed that its earliest form originated in China, where rice prepared with vinegar and salt was used as a method for preserving fish. The style and preparation of sushi that we know of today was a Japanese creation. What Is Sushi Wrapped In? Sushi rolls are wrapped in sheets of edible seaweed paper called nori. What Does Sushi Mean? In Japanese, sushi translates to "it is sour." This refers to the sushi rice cooked in vinegar. What Does Tempura Mean? Tempura is a cooking method in which vegetables or pieces of seafood are battered and deep-fried. How Big Is a Sushi Roll? The average sushi roll is about 7" to 8" in length and cut into 6 pieces. Thin rolls (hosomaki) that contain one ingredient are smaller than fat rolls (futomaki). You can't go wrong by adding sushi to your menu! It's a dish that combines artful presentation with fresh ingredients. Each piece contains the perfect combo of flavors and textures, all wrapped up in one convenient bite-sized mouthful.

  • What Is a Bento Box?

    A bento box is a Japanese single-portion boxed meal consisting of several different food types. Bento boxes have multiple compartments, allowing the preparer to separate the various foods into neat and aesthetically-pleasing portions. Bento boxes initially gained popularity due to their convenience and ease of preparation, and today they are a well-known food trend due to their variety of flavors, unique designs, and portability. Below, we’ll cover everything you need to know about bento boxes, including how to make one and how you can utilize popular bento box ideas in your establishment. Shop All Bento Boxes Use these links to learn more about bento boxes: What’s in a Bento Box? How to Make a Bento Box Bento Box Origin Bento Box Ideas What's in a Bento Box? Although there are different types and styles of bento boxes, most contain a starch, a protein, and an assortment of fruits and vegetables. One of the reasons bento boxes are so popular is due to the balanced nutritional profile they offer. With bento, the customer has access to several food groups, creating a well-balanced meal. Due to the portability of bento boxes, customers can take their healthy lunch or dinner options on the go. How to Make a Bento Box Some of the main attractions of bento boxes are their simplicity and ease of assembly. Although you can get creative with your bento box designs, standard bento boxes have three main components of a starch, a protein, and vegetables. You can mix and match different options within each food group, creating wildly different flavor combinations with the same base idea. Here are some of the most common food items to consider when making a bento box: Starch - The most common starch found in bento boxes is rice, but there are other options to consider. Asian noodles are a common alternative, or you can get creative and include onigiri, Japanese rice balls made from cooked sushi rice. Protein - The proteins in your bento box are where you can get the most creative due to the variety of foods you can include. Some potential proteins you can add to your bento box include chicken, beef, pork, seafood, and eggs. Fruits and Vegetables - Sliced fruits and vegetables are often included in bento boxes as a side to the main course. Some examples of bento box vegetables include broccoli, carrots, peas, and edamame while you’ll find fruits such as grapes, apple slices, and cherry tomatoes. Bento Box Origin Bento boxes have been a part of Japanese culture for a long time, dating back almost a thousand years. The idea gained newfound prominence in the early 1900s as parents started using them as lunch options for schoolchildren. Around the same time, train stations became more common in Japan, turning bento into a popular travel food. The emergence of convenience stores and similar quick-service locations in the 1980s was also key to the recent growth in the popularity of bento boxes, launching them into the global trend they are today. Bento Box Ideas Bento boxes are a unique way to package and present on-the-go lunch options, allowing you to get creative with your ideas. Over time, many different variations of bento boxes have been created. Some types of bento boxes may have unique ingredients, while others may be styled into specific designs. Here are some of the most common bento box ideas that you can utilize in your establishment: 1. Ekiben Ekiben or “train station bento” is one of the most common forms of bento found around the world. This type of bento tends to be more extravagant than other types, often using high-end ingredients like salmon or crab. Although ekiben is “travel food”, traveling is often seen as a luxury in Japan, and ekiben is designed to be a luxurious food that showcases regional flavor and ingredients. For upscale restaurants, Ekiben bento is a fantastic way to explore Japanese cuisine while providing a great take-home option for customers. 2. Konbini Konbini is the abbreviated form of konbiniesu sutoru, the Japanese word for convenience store. In Japan, bento boxes are common in konbinis, with konbini bento being a common affordable lunch for many working-class individuals. Konbini bento is a basic bento box with the standard makeup of rice, fish, and vegetables. Although this type of bento may not be as intricate as other types, it’s simple to make and provides customers with a fantastic affordable lunch option. 3. Koraku The literal translation of Koraku is “picnic lunchbox”, an apt name for a type of bento designed to be shared outdoors among multiple people. Traditionally, these bento boxes are enjoyed in March and April and are closely related to the Japanese Cherry Blossom Festival. Koraku bento is much larger than other bento boxes, as they are meant to serve multiple people. These are great to offer during the spring and summer months, providing customers with their very own picnic in a box. 4. Kyaraben Kyaraben, also known as character bento, is a type of bento that consists of food cut and decorated to resemble characters from popular media. Kyaraben started as a way for parents to entice their children to try a variety of foods, presenting healthy meals in the form of cute character designs. Due to the global rise in the popularity of Japanese media such as manga and anime, kyaraben has become a popular form of bento around the world. Kyaraben is now much more than an attractive way to present healthy foods to children, as many adults love both the aesthetics and taste of kyaraben boxes. 5. Hinomaru Translating to “circle of the sun”, Hinomaru bento is designed to look like the Japanese flag. Hinomaru bento consists of steamed rice and a pickled plum called umeboshi in the center, a display of red and white colors just like the Japanese flag. This type of bento is one of the easiest to create, making it an easy addition to your establishment's offerings. 6. Aisai Aisai bento translates to “Bento made by loving wife”, and is typically made by a partner for their significant other or children. This type of bento is also made and given by young romantics to show their affection. Aisai bento boxes consist of a well-balanced flavor profile and contain strong motifs of love and romance. As a result, this type of bento is perfect as an addition to your Valentine's Day menu. Bento boxes have been a staple in Japanese culture for years, but since it has become a global trend in recent times, it presents the perfect opportunity for restaurants and businesses. Creating a bento box is a straightforward process, but allows plenty of room for creativity and expression. A well-designed bento box filled with quality foods and ingredients can serve as the perfect take-out or delivery option for customers. The various types and styles of bento also allow you to experiment and create different bento boxes, expanding your delivery and take-out menu and keeping customers coming back to try new bento boxes.