Ced earned a bachelor's degree in communication studies in 1999. His interests include history, traveling, and mythology.

Mooncakes: A Chinese Mid-Autumn Festival Treat

One of the most beloved traditional pastries in East and Southeast Asia, mooncakes are synonymous with the Chinese Mid-Autumn Festival, a holiday that falls on the full moon, i.e., the fifteenth day of the eighth lunar month. (In the Gregorian calendar, the date is typically in late September or early October.)

For the Chinese, this joyous festival is a time for family reunions, get-togethers with friends, and of course, feasting on mooncakes. Although you can still enjoy a mooncake outside of the festival or without any special knowledge, you'll appreciate this sweet delicacy all the more by knowing these nine fascinating facts.

1. Their History Goes Back 1000+ Years

The earliest mention of these traditional pastries, known as yue bing (月饼) in Chinese, dates to the Song Dynasty (960–1279). Mooncakes were notably mentioned in the Southern Song Dynasty Chronicle by Wu Zhimu (吴自牧).

Before this, though, the tradition of using baked cakes as an edible offering to lunar gods and goddesses long existed in the Middle Kingdom. During these earlier centuries, the pastry was referred to with other names such as yue tuan (月团) and xiao bing (小饼).

During the reign of Tang Dynasty Emperor Xizong (873–888), mooncakes were also gifted by the court to visiting scholars during the Mid-Autumn Festival. This practice likely inspired the pastry’s association with the festival.

But while the association may date to the Tang Dynasty, the widespread practice of making and eating mooncakes during the Mid-Autumn Festival only began during the Ming Dynasty (1368–1644). With several centuries between the Tang and Ming dynasties, one can theorize that the pastry started as an aristocratic pleasure before being embraced by the masses.

2. There Are Many Regional Variations

The most commonly sold Chinese mooncake, sometimes referred to as the Cantonese style, is round, about four inches in diameter, and about one-and-a-half inches thick.

The top crust of Cantonese mooncakes usually features auspicious Chinese characters (e.g., "longevity" or "harmony") or the name of the manufacturer too. Fillings, in turn, consist of a dense paste made from lotus beans, sweet red beans, or jujube.

It is furthermore common for secondary ingredients to be included. For example, salted egg yolks, nuts, seeds, fruit pieces, or even savory ingredients such as dried ham.

Lastly, apart from the Cantonese version, many other regional variations exist, some of which look completely different. Here are a few popular types:

• Chao shan (Teochew) mooncakes: Flakey with a dome-like crust.
• Hong Kong "snow skin" mooncakes: Green crust instead of the traditional brown.
• Suzhou mooncakes: A completely savory (rather than sweet) filling.

3. They Are Linked to Chang’e, Goddess of Immortality

Famously, mooncakes are associated with Chang’e (嫦娥), the Chinese goddess of the moon and the symbol of the Mid-Autumn Festival.

There are several versions of the Chang’e myth, but in all, her husband was the legendary archer Hou Yi (后羿). i.e., the hero who shot down nine out of 10 suns to save the world from a scorching demise.

As a reward for his heroic deed, Hou Yi was given an elixir of immortality, which Chang’e subsequently ingested. In the most famous version of the story, it was said that she was forced to do so to prevent a thief from stealing the precious elixir.

Transfigured into an immortal, Chang’e then ascended to the Lunar Palace, forever separated from her husband. Heartbroken, Hou Yi subsequently placed Chang’e’s favorite cakes and fruits before the moon in memory of his wife.

Over time, this practice of offering food to the moon became associated with the Mid-Autumn Festival. In some extended versions of the myth, it’s also said that mooncakes were one of the original offerings used by Hou Yi. They were Chang’e’s favorite cakes.

A Very Different Chang'e Legend

A starkly different version of the legend claims that Hou Yi became tyrannical after saving the world. To prevent him from ruling forever, Chang’e ingested the elixir and fled. In this version, commoners are the ones who placed offerings before the moon, to thank Chang’e for her sacrifice.

4. They Are Associated With Rabbits

With reference to the above myth, one of Chang’e’s few companions in the Lunar Palace was the mythical Jade Rabbit.

Rabbits thus frequently appear as decorative motifs on mooncake boxes and containers. Some confectioneries even offer mini bite-size cakes in the shape of exquisite white rabbits. These, naturally, are a big hit with children.

5. They Symbolize Reunion

Beyond their religious and folkloric meanings, mooncakes represent family reunions and happiness in Chinese culture. This symbolism originates from the tradition of Chinese families gathering to celebrate the Mid-Autumn festival together.

Jump forth to modern times, the gifting of mooncakes during the eighth lunar month (the month of the Mid-Autumn Festival) is an important tradition for businesses across China and East Asia. For such businesses, the act symbolizes the reinforcement of partnerships. It is not uncommon for some companies to set aside significant budgets each year for such gifts.

6. Mooncakes Were an Instrument of Revolution

According to legend, mooncakes were instrumental in overthrowing the Mongolian Yuan Dynasty.

So the story goes, Zhu Yuanzhang, the founder of the subsequent Ming Dynasty, circulated a rumor that a frightening plague was spreading and that the only way to prevent infection was to eat a certain type of mooncake. Messages pinpointing the intended date of a planned national uprising were then hidden in the fillings. No surprise, the date set was the fifteenth day of the eighth lunar month; i.e., the Chinese Mid-Autumn Festival.

In another version of this tale, a secret message was encrypted into the auspicious characters on the cakes. As the pastry is typically given in boxes of four, the message was undetectable until a slice each from the four cakes was assembled.

Regardless of the veracity of these stories, they are widely accepted and embraced by the Chinese community. The tales also possibly explains the popularity of the pastry during the Ming Dynasty. For the commoners of that era, making and eating these cakes could have been a celebration of the revolution.

7. They're Not Exactly a Health Food

Because of their rich fillings, mooncakes are hardly the healthiest Chinese pastries around. The use of ingredients like lotus seed paste and salted egg yolks translates into significant levels of sugar and salt—with one mooncake containing anywhere between 700 and 1000 calories.

In modern Asian media, it is thus not uncommon for articles to explicitly remind readers each year not to over-indulge, for health's sake.

To make mooncakes slightly healthier, many modern Asian confectioneries have also reduced their use of sugar and salt. For example, less-sweet variants are increasingly marketed. The green snow skin variant is also known for being healthier, as it uses less oil.

In countries such as Singapore, healthier mooncakes can even receive government accreditation. This trend towards better nutrition is sure to continue in the future, as people around the world become increasingly aware of health consequences.

8. They Are Big Business

As mentioned above, the gifting of mooncakes during the eighth lunar month is an important social and business practice in China and elsewhere across Asia. As such, shopping malls in predominantly Chinese cities will always host mooncake fairs as the month approaches.

Hotels, restaurants, and confectioneries in these cities then compete intensely for a slice of the market during these fairs. Leading brands will often feature unique packaging and new flavors too.

In fact, the demand is so robust, and resilient, that even the 2020 COVID-19 pandemic was unable to stifle it; brands simply switched to online sales. As virtual fairs are much cheaper to host, compared to in-person exhibits, more mooncake businesses were able to enter the highly competitive market in 2020.

9. Avant-Garde Flavors Are Popping Up

Though still popular, traditional mooncakes are no longer the staple in today’s market. Because of intense competition and increasingly cosmopolitan tastes, confectioneries today frequently feature fillings and crusts that are amalgamations of Chinese and regional tastes.

For example, durian paste mooncakes are extremely popular in Singapore and Malaysia. Higher-end confectioneries throughout East Asia also showcase artisanal creations with elaborate decorations, these creations often commanding high prices.

In addition, non-traditional fillings are gaining popularity too. For example, fillings such as custard, chocolate, Japanese purple yam, Japanese mochi, and even truffle-flavored pastes.

Naturally, learning which new varieties are available each year is as entertaining as actually eating them. Lifestyle and F&B magazines also enthusiastically feature extensive lists of the best mooncakes to buy each year. These lists are always extremely popular with readers.

Further Reading

• Why Chinese People Eat Mooncake During the Mid-Autumn Festival
  The Mid-Autumn Festival (also the Mooncake Festival or Lantern Festival) is considered to be one of the most significant festivals for Chinese people.
• Mooncakes: China's Evolving Tradition - The Atlantic
  Mooncakes are central to the centuries-old Mid-Autumn Festival. But the country's relationship with them is changing.
• The Revolutionary History of Mooncakes : NPR
  Mooncakes are known as an Asian pastry, but the cakes have a revolutionary history, and a current role in Hong Kong's pro-democracy movement. Bernice Chan of the South China Morning Post discusses.

© 2020 Ced Yong

Comments

Ced Yong (author) from Asia on September 13, 2020:

Hi Eric, thanks for reading. Curiously, most historical evidence suggests that the cakes and the festival were separate in earlier centuries, but gradually came together. I personally think a reason for this is because the harvest moon is typically clearest during the Chinese autumn.

Eric Dierker from Spring Valley, CA. U.S.A. on September 13, 2020:

Wonderful and I am now hungry for moon cake. Thank goodness we have them year round now instead of just Autumn. Our Vietnamese ones are called bánh trung thu. Meaning cake of Autumn. Is the cake made for the festivals or are the festivals made for the cake? hihihi

Geek, gamer, writer, graphic artist. Ced's favorite shows and adventures are those that allow him to enjoy the world from his bedroom.

Singapore has long enjoyed a reputation for being a gastronomical capital, thanks to its multiracial heritage. If you’re visiting the city-state soon, here are 10 of the best local noodle dishes to enjoy.

All are widely available in restaurants, cafes, hawker centers, and local kopitiams (open-air inexpensive neighborhood eateries). Even at the most expensive outlets, these delightful meals can be enjoyed without breaking a travel budget. At the right place and time, all will allow for fantastic food photos, as well.

1. Laksa

Laksa refers to noodles cooked in spicy coconut broth that has been flavored with seafood or chicken. A beloved institution in Singapore, there are different variants throughout the country, though all are spicy and rich-tasting. (In many cases, they are curry-like, too.)

At most stalls, diners can also choose the type of noodle to have, these ranging from rice noodles to thick yellow noodles, to the linguine-like mee pok. Note that many stalls also include cockles, known locally as hum, when serving laksa. If you’re not into the fishy taste of shellfish, remember to inform the staff when ordering.

What Types of Chinese Noodles Are Commonly Eaten in Singapore?

At practically all Chinese noodle stalls in Singapore, the following options are available:

• Shu Mian or Mian: Thick yellow noodles, similar to spaghetti
• You Mian: Thin yellow noodles
• Mee Pok: Flat, linguine-like yellow noodles
• Mi Fen: Vermicelli
• Chu Mi Fen: Thick rice noodles
• Guo Tiao: Thick rice noodles

2. Fishball Noodles

Like laksa, fishball noodles is a beloved institution in Singapore, with many Singaporeans enthusiastically queuing for hours at popular stalls for takeaway packs.

Served in light broth or dry-mixed with chili/ketchup, the eponymous “fishball” is a white globe made from fish paste, occasionally with bits of chives and carrot mixed in too.

And similar to many other Singapore noodle dishes, diners can also choose the type of noodle to go along with the dish, with the mee pok option arguably being the most popular. Last but not least, be sure to highlight your preference if you are weak with spiciness. Some hawker stalls, famous for their self-made chili pastes, serve truly mouth-burning mixes.

3. Mee Siam

As the name suggests, mee siam means “Siam-style noodles” and refers to rice vermicelli cooked in a thin, spicy and sour broth.

Originally a Malay dish, mee siam is nowadays served by many Chinese stalls and western cafes too, with the difference between outlets a matter of condiments and spiciness.

Unlike most other Singapore noodle dishes, mee siam is also always cooked using vermicelli; you will get strange looks if you request for thick noodles to be used.

Of note, peanut is often a key ingredient of the Thai-inspired broth. Travelers who are allergic will, unfortunately, have to give this appetizing dish a miss.

4. Mee Rebus

Another popular Malay noodle dish, mee rebus literally means “boiled noodles,” and refers to thick yellow noodles cooked in a rich peanut-based gravy.

Typically served with boiled egg, tofu, and chopped green chili, mee rebus is a joy to have for breakfast, or as a light meal at any other time of the day. At certain cafes and restaurants, begedil, or Malay-style fried potato patty, could also be included, making the dish a great way to sample Singaporean Malay cuisine.

5. “Economical” Bee Hoon

This rather nonsensical-sounding name refers to inexpensive stir-fried vermicelli set meals in which you pick the accompanying dishes from a counter.

Widely available at hawker centers and kopitiams, typical side dishes include fried luncheon meat, spicy string beans, otah (spicy marinated fish paste), curry vegetables, and so on. Many stalls also offer the option of rice or thick Chinese noodles fried with black sauce, in replacement of vermicelli.

6. Mee Goreng

One of the most colorful noodle dishes you can enjoy in Southeast Asia, mee goreng means spicy fried noodles and is widely available at Malay and Indian stalls. In Singapore, ketchup is often mixed in during the stir-frying process too, the result of which is the dish gaining a vibrant red when cooked.

To further enhance flavor, tofu, meat, and even seafood could be added; many Singaporeans also request for an additional topping of a fried egg. Of note, some Chinese stalls in Singapore serve this classic dish too. However, the Chinese version typically comes with a thick gravy; one that’s mixed with egg.

7. Prawn Noodles

There are two types of prawn noodles in Singapore.

“Hokkien” Fried Prawn Noodles

“Hokkien” fried prawn noodles refer to Chinese noodles and vermicelli stir-fried with prawns, squid, chives, and pork. One of the most famous hawker center dishes of Singapore, Hokkien fried prawn noodles is especially wonderful when eaten with dashes of specially-made chili paste.

“Normal” Prawn Noodles

“Normal” prawn noodles, on the other hand, is similar to fishball noodles, in the sense it could be served soupy or dry. To best enjoy it, opt for the soupy version. The broth is unique in that it’s dark and positively bursting with savory flavors. At more expensive hawker stalls, larger, semi-peeled prawns could also be used. This dish is an absolute must-try for travelers fond of Asian seafood cuisine.

8. Wanton Noodles

Originally a Cantonese dish, Singaporean wanton noodles is significantly different from the version served in Hong Kong.

Whereas Hong Kong restaurants typically include only dumplings and noodles in a clear broth, the Singaporean version includes char siew (sweet barbecued pork slices) and vegetables. Frequently, crispy fried pork oil bits are also used as a final topping.

Like many other Chinese-Singaporean noodle dishes, wanton noodles are also available in soup form or dry-mixed with a savory sauce.

Lastly, for diners in need of a heavier meal, opt for sui jiao noodles. Sui jiao are dumplings but larger, oval in shape, and usually incorporates vegetable bits in the filling. Correspondingly, sui jiao noodles are also slightly more expensive.

9. Bak Chor Mee

Bak chor mee means “minced meat noodles” and could be considered a variant of the above-mentioned fishball noodles.

Instead of fishballs, minced pork and Chinese mushroom slices are the main features. Sometimes, there might be a Chinese-style meatball and other garnishes like pork liver too.

Served dry (i.e., without broth) and usually eaten with copious amounts of chili mixed into the base sauce, bak chor mee is a rustic, meaty, and rich Singaporean dining experience, one that’s affordable and widely available too. Nowadays, there’s practically a bak chor mee stall in every Singaporean food court and hawker center. Some stalls are also famous throughout the country for their unique preparation methods.

10. Niang Tou Fu

Niang tou fu, also known as ngiong tau foo, means stuffed tofu and is a fun dining adventure for travelers new to Southeast Asian Chinese cuisine.

Despite what the name suggests, tofu isn’t the main ingredient. Instead, you choose what you wish to eat from a wide array of ingredients presented in rows before a stall.

After you have chosen six to eight ingredients, you inform the staff to cook everything with or without soup, as well as the type of noodle to use. Originally a Chinese Hakka dish, examples of ingredients available include tofu stuffed with fish paste, fried wanton, yam slices, marinated meat rolls, fishballs, and even seaweed (nori).

Finally most niang tou fu stalls today also offer the option of having everything cooked in a spicy curry broth. This version could be considered a cousin of the above-mentioned laksa.

Questions & Answers

Question: Where can we get vegetarian noodles ?

Answer: This can get complicated as it depends on how strict you are.

Many vendors use noodles that are at least vegan-safe, but of course, the condiments and other ingredients aren't.

At Hawker Centers and Kopi-tiams, and even some food courts, there are "Chinese Vegetarian Stalls." These are similar to the Bee Hoon stalls I mentioned. Your request for noodles and select the accompanying vegetarian dishes. There are sometimes also other options such as vegetarian wanton noodles, vegetarian stir fry crispy noodles, etc. These stores will usually prominently display the Chinese character 斋 i.e. vegetarian.

Outside of these, there are Chinese and Indian vegetarian restaurants too. Such as Lingzhi Vegetarian and Annalakshimi.

Finally, some restaurants offer vegetarian selections. However, some stricter vegetarians might not be comfortable with these because of the utensils, etc.

© 2019 Ced Yong

Comments

Ced Yong (author) from Asia on December 17, 2019:

Thanks for reading and commenting, bhattuc.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on December 17, 2019:

Exhaustive and informative. Thanks.

Ced Yong (author) from Asia on November 05, 2019:

Hi Lorna, thanks for commenting. Hope you visit us again soon too, and enjoy more of these yummy dishes. :)

Lorna Lamon on October 31, 2019:

I visited Singapore a few years ago and was so impressed by the variety of noodles available. My favourite dish was Laksa which was delicious and satisfying. Great article with wonderful photos. Thank you for sharing.

A Japanophile who has survived 15 solo trips to Japan. Ced's visits focus on discovering the country’s lesser-known attractions.

A portmanteau of the Kanji characters for station (駅) and boxed meal (弁), Ekiben (駅弁) are pre-packed boxed lunches and dinner i.e. bento widely sold at Japanese train stations for consumption during long-distance train rides.

Far from being dreary refrigerated dinners or processed lunches, these meal boxes offer a convenient, affordable, and delicious way to sample a variety of local culinary delights while traveling in Japan. Within the country, there is even a fan base that eagerly travels around the prefectures to try new varieties or indulge in evergreen favorites.

For me, Ekiben tasting has long been one of my favorite Japanese travel experiences. I love these colorful meal boxes not only for their visual appeal but also how even the simplest set would contain a variety of dishes – they are simply perfect for learning about Japanese cuisine.

The following are nine Ekiben meals that I feasted on during my most recent autumn holiday in Japan. Even if you are not a lover of Japanese food, I’m sure you’d still agree that these meal boxes are truly wonderful photography opportunities? How could one not look forward to them during a Japanese holiday?

Note: This is not a top-10, “must-try” list. I deliberately chose lesser-known ones to showcase the incredible variety sold.

1. Rice with Various Side Dishes, Autumn Style (秋の幕の内, Aki no Makunouchi)

Purchased at Kyoto Station.

Major Japanese train stations always sell special “limited period only” Ekiben to complement ongoing festivities or travel seasons. The above picture an example of one one such seasonal offer that I bought at Kyoto Station after a long day of autumn foliage viewing.

In Japan, rice with mushroom, or Kinoko Gohan, is traditionally associated with autumn. Indeed, one sniff of the earthly aroma immediately conjures impressions of bountiful harvests. With a little imagination, I could even visualize myself in the midst of exuberant countryside celebrations.

Needless to say, the orange theme also completes the sensation of golden fall time. Do note the little slice of carrot in a corner that’s delicately trimmed into the shape of a maple leaf. What is more representative of the Japanese autumn than that?

2. Sixteen Colors (十六彩弁当, Juu Roku Aya Bento)

Purchased at Hakata Station.

Because of its proximity to the Asiatic mainland, and with Nagasaki being Japan’s oldest trading port, Kyushu cuisine has long enjoyed a distinctive international flavor.

The above Ekiben, so aptly named, offers a taste of that flavor, including within it a Chinese-style Siew Mai, Western-style fried chicken, and even a mini croquette. In addition, famous Kyushu delicacies like Fukuoka Mentaiko (seasoned roe) are also used as condiments, making it a truly dazzling food journey within a box.

As is obvious, everything being bite-size makes this boxed lunch perfect for long, panoramic train journeys, or just a leisurely meal by oneself. May I share that I took one hour to finish this before exploring the sights of Fukuoka.

3. Chinese-Style Siew Mai Bento (しやおまい弁当, Shiyao Mai Bento)

Purchased at Hakata Station.

I have long felt that it is a must to have Chinese-inspired food when visiting Nagasaki. The problem though, there is so much to see and do in the historical port, one often runs short of time for a sit-down meal. This is especially so when visiting the city on a day trip. Or when including nearby Gunkanjima and Huis Ten Bois in the itinerary.

Fortunately, Nagasaki style Chinese food is widely sold as boxed meals throughout Kyushu. During my latest visit, I managed to buy one such Ekiben at Hakata Station after returning from a long day trip.

Now, as a Chinese, I must highlight that the Siew Mai in this meal, renamed in the Japanese language as Shiyao Mai, are quite different from those served by restaurants in Chinese cities. To begin with, these are larger.

The taste, on the other hand, is more than decent. The main staple of rice served with sweetened chicken also provides an intriguing contrast. Like Nagasaki itself, this Ekiben meal box is full of flavors and heritage.

4. Handmade Burger & Prawn Fry (手こねハンバーグとえびフライ, Tekone Hanbagu to Ebi Furai)

Purchased at Hakata Station.

I had this for breakfast on the morning I left Kyushu.

It was a very early morning ride; I was at Hakata Station before the sun was up. The previous night, I had also foolishly misplaced something important. The short of it, I was much in need of comfort food. I also needed a heavier bento to lift my spirits and combat travel fatigue.

Did this meal do the job? Oh yes, it certainly did! Japanese-style western food, or Youshoku, could be weird to the uninitiated but if you’re looking for a richer and stronger taste, Youshoku seldom fails to do the job. In this case, I particularly enjoyed the Japanese-style (和風) onion sauce, which went really well with the soft patty.

Notice too that a Chinese Siew Mai, with Chinese soy sauce, was included with this sinful Ekiben. Many chefs in Kyushu do not forget to promote their unique history and culture, regardless of the overall theme of the meal.

5. Sukiyaki Bento (すきやき弁当, Sukiyaki Bento)

Purchased at Okayama Station.

To be honest, I was a little hesitant when purchasing this. A purist with regards to such things, my notion of a proper sukiyaki meal is that of a steaming hot pot of savory broth before me, and with me cooking each slice of beef myself. To put it in another way, the idea of a cold, pre-cooked sukiyaki dinner didn’t quite appeal.

But I was in a rush. I also wanted to experiment with something different for the sake of this write-up. My verdict after trying: this was actually quite fine. The beef slices weren’t chewy or oversweet. The capsicum and pumpkin toppings were also, well, an unusual twist.

In fact, my only complaint with this Ekiben dinner is that it didn’t quite last the three-hour train journey I took thereafter – as in, I got hungry again before I alighted. All in all, this was a yummy meal worth trying. I’d probably go for it again when visiting Japan in the future.

6. The Beauty of Izumo (出雲美人, Izumo Bijin)

Purchased at Matsue Station.

According to the cover label, this gorgeously packaged Ekiben is a favorite with ladies.

It features seafood delicacies from the Shimane province, all “respectfully,” i.e. delicately, prepared using Shimane wine in the Chirashi Sushi style. Now, as a guy, I must confess I’m clueless as to why the ingredients or preparation would particularly appeal to women. I personally found everything to be delicious and I finished the meal within 15 minutes.

In retrospect, this interesting accolade perhaps has something to do with the use of a certain unusual ingredient in the rice topping. If you look carefully, there’s a sizable piece of cheese beside the crab legs. While cheese is manufactured in Japan, most famously in Hokkaido, it’s seldom used this way.

Or maybe, just maybe, it’s not the cheese but the mochi contained within the lilac wrap. The chewy sweetness of this rice cake dessert was such a lovely gentle end to the meal.

7. Daimyo’s Roll (大名巻, Daimyoumaki)

Purchased at Himeji Station.

This was the simplest Ekiben lunch I had during this Autumn Japanese solo trip. It was also the one that tickled me the most.

Daimyo means feudal lord. Among their many historical deeds, daimyos are famous for building castles. I had this meal as a late lunch right after visiting Himeji Castle i.e. the most gorgeous and famous Japanese castle.

In other words, I had fun briefly imagining myself as a modern-day daimyo. An important, powerful warlord having a light meal right after visiting my most beautiful castle.

Jokes aside, this simple meal was refreshing. The chilled rice and pickled fillings made eating the roll almost akin to having a salad. With all that rice, it was also quite filling, keeping me full till over six hours later. This was truly a nice and cheeky end to a busy morning at stunning Himeji Castle.

8. The Tale of the Bamboo Cutter Bento (竹取物語弁当, Taketori Monogatari Bento)

Purchased at Shin-Fuji Station.

In a previous write-up on famous Japanese folklore stories, I introduced the curious story of Kaguya-Hime and Mount Fuji, which I invite you to read if you’re unfamiliar with the myth.

At Shin-Fuji Shinkansen station, this lyrical story takes center stage, with the station not only adorned by a huge mural depicting the tale but also selling many related souvenirs and snacks.

As for Ekiben, you’d see from my picture that the ingredients used, which includes bamboo shoots, are all rustic and oriental. Additionally, everything is also atmospherically presented within a woven basket.

By the way, this was a pretty expensive Ekiben as it contains abalone and Sakura shrimps. In the original story, the father of Kaguya-Hime i.e. the Bamboo Cutter became very wealthy after repeatedly finding gold pieces within bamboo stalks. I was briefly able to imagine myself as the lucky man while nibbling on flavorful abalone.

9. Sukeroku Sushi (すけろくすし, Sukeroku Sushi)

Purchased at Ueno Station.

Sukeroku Sushi are sushi packs made without the use of fish. They always consist of a combination of Inarizushi (rice wrapped in deep-fried tofu i.e. the brown ones in the picture) and Makisushi (seaweed roll) too.

Named after one of the most beloved characters in Kabuki, Sukeroku Sushi is said to have originated as takeout packs during performances of the related play. Because of the ingredients used, they are cheap and often vegan. These make them perfect for use as Ekiben.

I had this pack right before visiting the famous Ashikaga Flower Park. As it was a chilly day, and I made the mistake of eating it outside the park, I must admit I didn’t quite enjoy the meal. It’s cheap though, and pretty filling given it contains so much rice.

Incidentally, Sukeroku Sushi packs are my standard “go-for” in Japan when low on travel budget or when lacking an appetite. Again, they are cheap and filling and widely sold. The light and refreshing taste furthermore make them suitable for any hour.

Wouldn't you love to sample an exotic Ekiben when traveling in Japan?

© 2019 Ced Yong

Comments

Ced Yong (author) from Asia on May 04, 2019:

Hey, thanks for commenting! A lot of Ekiben in Japan follows this presentation style i.e. lots of bite size morsels to feature as many styles of cooking as possible. And then you have those that showcase number of ingredients used. 25, 32, etc. All are very colorful and picture perfect!

HelloKatyBento on May 04, 2019:

I love these! I'm going to Japan this month and hope to eat as many as I can. I think the sixteen colours one would be at the top of my list.

Ced Yong (author) from Asia on February 10, 2019:

Hey Liz, thanks for reading and commenting. I agree with you the Japanese bento industry, of which Ekiben is but a sub part of, has various merits other industries could benefit from. Taste aside, I think there's lots to learn about in the area of presentation. Esp for coach class. (Some of us Chinese refer to coach class as cargo hull class)

Liz Westwood from UK on February 10, 2019:

It seems to me that airplane meals could learn a lot from these. Indeed any provider of on the go food would do well to take note of the Japanese provision.

Ced earned a bachelor's degree in communication studies in 1999. His interests include history, traveling, and mythology.

In Singapore, Chinese New Year is synonymous with family gatherings, boisterous celebrations, and the enjoyment of unique, symbolism-laden gourmet delicacies. Here are 10 yummy Chinese New Year foods to enjoy, should you be visiting the island country during January and February.

1. Hot Pot 火锅 (Huo Guo)

In Singapore, Chinese hot pot is known as "steamboat," and it is very similar to the versions served in China.

Consisting mainly of a big pot of steaming broth, each diner cooks his or her share of the meal by dipping ingredients such as fish, vegetables, or meat into the broth. The broth also varies a lot—from rich chicken stock to seafood soup, to fiery hot Sichuan mala concoctions.

Considered by many to be the perfect Chinese New Year dish for family reunions, as it involves a whole family sharing the same broth, steamboat is essentially a winter dish; it is always freezing cold in China on Chinese New Year's Eve. This makes the dish somewhat unsuitable for the tropical climate of Singapore. However, this is no longer an issue in recent years, given the affordability of modern air conditioning.

2. Mandarins 桔子 (Ju Zi)

Mandarins are traditional Chinese New Year gifts as they represent prosperity to the Chinese. Foremost among the many reasons behind this belief is that the fruit resembles an attractive lump of gold.

Most Chinese dialect pronunciations for mandarins are also similar to that for luck, making the fruit doubly sought after during New Year celebrations. Lastly, mandarin oranges are pleasant to smell. They are also a refreshing snack. All these reasons make the fruit a perfect Chinese New year food, especially when surrounded by family members and close friends.

3. Chinese New Year Rice Cakes 年糕 (Nian Gao)

Chinese New Year rice cakes, or nian gao, are made from glutinous rice and sugar, with other ingredients occasionally added to enhance flavor.

In Singapore, the traditional and most popular version is shown in the picture above i.e. steamed with brown sugar and wrapped in lotus leaves. Apart from this, there are also more modern versions. For example, white coconut-flavored ones.

In recent years, many Singaporean gourmet confectioneries have even featured elaborate nian gao in the shape of Chinese auspicious animals. A very popular version is that of the graceful carp.

As for the reason for eating nian gao, "nian" means year while "gao" has the same sound as "tall" or "high." Paired together, the name implies a soaring new year. Of note, many Chinese New Year foods are eaten for the same reason. Practically all associated delicacies have names that sound auspicious or pleasing.

4. Melon Seeds 瓜子 (Gua Zi)

House visits are imperative during Chinese New Year, with hosts expected to prepare appropriate festive snacks and drinks.

Other than all sorts of cookies, nuts, and preserved fruits, melon seeds are commonly served. A relatively cheap snack in the past, melon seeds could nowadays be quite expensive, with all sorts of exotic variants imported from all over the world.

Nonetheless, they remain a hugely popular Chinese New Year snack. For some families, these addictive munchies are even considered a must-have. They are also often given away as festive gifts.

5. Festive Fish Dishes 鱼 (Yu)

Like many other traditional Chinese New Year foods, fish is eaten during Chinese New Year because of the sound of its name. The Chinese word for fish is yu (鱼), which has the same sound as the word for abundance. Correspondingly, fish dishes served during Chinese New Year are always given elaborate titles such as 年年有余 (nian nian you yu). The phrase means "plentiful abundance each year."

Correspondingly, no Chinese New Year banquet is complete without a fish dish—usually a freshly steamed fish that is served whole. For Chinese New Year business luncheons, fish dishes are considered to be even more of a must-have. After all, what business person wouldn’t want a plentiful year?

6. Longevity Noodles 寿面 (Shou Mian)

The Chinese eat noodles during many celebrations, not just during the Lunar New Year period. This stems not from any phonetic resemblance to good luck words but because the longish shape of noodles symbolizes longevity in Chinese culture.

During formal banquets and dinners, noodles (rather than rice) are typically served before dessert. Lastly, when used as ingredients for Chinese New Year dishes, noodles are typically cooked by a host for visiting family members and friends. Or they could be offered as one of the final raw ingredients during the above-mentioned steamboat gatherings.

7. Chinese Sausages 腊肠 (La Chang)

China produces many types of sausages, with the most famous and popular ones being those made in Southern China.

Known as lup cheong in the Cantonese dialect, these are the ones most commonly eaten in Singapore, especially during Chinese New Year festive celebrations. Savory and rich in taste, la chang/lup cheong is either used as a flavor-enhancing ingredient in cooking or served as a dish in itself.

At Chinese New Year bazaars, they are often displayed as shown in the above photo. You’d agree that such displays provide for truly unique photographic opportunities for locals and tourists alike?

8. Fruit Jellies 果冻 (Guo Dong)

The newest item on this list, the bulk of fruit jellies sold during the Chinese New Year festive season in Singapore originates from Taiwan, and are inspired by konnyaku, or Japanese jellies.

Available in a wide variety of flavors, often with sweet fillings too, these yummy snacks are extremely popular with children. For adults, the colorful packaging, always full of auspicious words, makes piles of the jellies perfect as festive decorations too.

9. Barbequed Seasoned Pork 肉干 (Rou Gan)

In Singapore, rou gan, or bwa kwa, is a Chinese New Year institution. Some Singaporean Chinese consider it the one must-buy Chinese New Year festive goodie.

At popular outlets, festive shoppers could queue for hours just to buy one box. Within the Chinatown district, it is also a yearly spectacle to see meandering queues patiently waiting while chefs feverishly fan their grills.

Originally square barbequed slices of seasoned pork, rou gan is nowadays also made with chicken, in addition to all sorts of spicy variants. What’s interesting to note is that these addictive snacks are actually sold throughout the year, as well as heavily promoted as a quintessential Singaporean travel souvenir.

These make the long queues before Chinese New Year rather inexplicable. But perhaps the queuing itself has evolved into a ritual that is part of the Singaporean Lunar New Year festive experience. One doesn’t feel the incoming year, without partaking in a sweaty one-hour bwa kwa queue.

10. Yu Sheng 鱼生 (Yu Sheng)

Yu sheng, which means raw fish, originated in Malaysia and is an elaborate dish consisting of freshly sliced raw fish served with many condiments and sauces.

Always the first dish to be served during Chinese New Year dinners, the server would present the platter while reciting auspicious phrases. Thereafter, everybody at the table tosses the ingredients together using chopsticks. Often, the ritual gets very boisterous.

Of note, the name of the dish and the act of tossing are equally symbolic. Yu sheng in spoken Chinese implies “the birth of abundance,” while the act of tossing the many ingredients symbolizes great achievement or “rising in the world.”

In the Cantonese dialect, this tossing is referred to as lou hei, and this doubly implies career success. To all these, add aspirations for luck, fortune, prosperity, work promotion, academic achievement, and you get the lively ritual that is Singaporean yu sheng.

The short of it, no Chinese New Year celebration in Singapore is ever complete without a decent lou hei, for families and business people alike.

© 2016 Ced Yong

Comments

Ced Yong (author) from Asia on January 23, 2018:

Please do! (Esp the bwa kwa, if you like strong tasting, meaty stuffs)

Alex Anghel from Romania on January 23, 2018:

Now I'm craving for food. I love to read about traditional food. When i have the opportunity will taste some of these.

Ced Yong (author) from Asia on June 19, 2016:

I love Nian Gao. The traditional black sugar type and of late, the coconut pale type. Unfortunately, :( , I tend to get gastric and indigestion after it. Am forced to cut down. Thanks for commenting too!

Cheeky Kid from Milky Way on June 19, 2016:

My family celebrates Chinese New Year every year and we mostly eat round food. We also always eat "Tikoy (Nian Gao)"--sticky cake which is made of rice.

Ced Yong (author) from Asia on June 13, 2016:

Hi AliciaC, thanks for commenting. Glad you enjoyed my writeup.

Linda Crampton from British Columbia, Canada on June 13, 2016:

What an interesting article. I loved learning about food and celebrations that are new to me. The traditions that you describe sound very enjoyable.