For Vietnamese people, cold rice is often associated with the feeling of being temporary, out of options, or just to be fried again to avoid waste. We are used to eating hot, steaming rice, accompanied by meat and eggs, along with a bowl of soup to make it delicious. However, in Japan, cold rice is not looked down upon; in fact, cold rice has become the center of an entire culinary culture with famous dishes like sushi, Onigiri, and Bento. This may sound paradoxical, but if we look deeply into the history of Japan, as well as the cultural geography and characteristics of rice in Japan, we will see that everything has a very natural reason.

In the history of Japan as well as other East Asian countries, rice has always been highly valued. From the Hayan period around the 8th to the 12th century, the Japanese knew how to make dried rice to take on long trips. By the Edo period from the 17th to the 19th century, bento, or boxed rice, became a very familiar part of daily life. It is not by chance that from the Edo period to modern society, Bento still exists and is even becoming more diverse. Bento has even become a form of art, and it is Bento that is an important reason why the Japanese are accustomed to cold rice and even find it delicious when eating it.

In the past, during the feudal era, women in the family often had to wake up early. They would start the fire and cook rice from round, pure white grains. When the rice was just cooked, it would quickly be divided into wooden boxes. These boxes were made from cedar wood. This wood is light, fragrant, and keeps the rice from getting moldy. Alongside the rice, there would usually be a few savory dishes, such as a piece of grilled dried fish, a few slices of radish, salt, or sometimes rolled eggs. Closing the box, one family member would have a packed lunch ready when needed. In Edo, which is present-day Tokyo, the image of people carrying such bento boxes was everywhere.

In the past, samurai in light armor would open a lunch box under a tree during their patrols. Merchants traveling all day would stop by the roadside to quickly eat lunch from their packed rice boxes. Farmers would gather in the fields, sharing pieces of cold rice while chatting. Thus, from the upper class to the lower class, everyone was connected to bento, and as a result, cold rice became a natural part of society. What is special is that bento is not just food; it also embodies the thoughts of the Japanese people. It is neat, convenient, and suitable for a nation that values order. In a small box, everything is arranged just right. Rice in one corner, fish in another, vegetables in one corner, and eggs in another. Everything fits perfectly, neither too much nor too little.

Looking at the lunch box is like seeing a mini garden with balance and harmony. Such bento boxes also reflect thriftiness. Rice cooked in the morning, cooled to eat at noon, and eaten in the evening is not wasted at all. Historically, the Japanese have considered wasting a grain of rice to be a sin because they believe that each grain contains seven deities. Therefore, cold rice is maximally utilized and eaten with great respect. Not only is it about eating to be full, but bento has also been elevated by the Japanese to an art form.

During the Edo period, when people went to see plays, they often brought various types of bento, which are small, multi-compartment lunch boxes with a variety of colors, eating while enjoying the performance. When cherry blossom season arrives, the Japanese invite each other to admire the flowers and also bring bento. These are beautifully arranged lunch boxes, containing eggs, fish, vegetables, and even sweets, enjoyed while taking in the beauty of nature. There are even special bento boxes for travelers on trains called ekibento, sold at train stations, containing cold rice and various specialties.

All these types of bento have one thing in common. The rice is cold but still delicious and is seen as a symbol of care. Over the centuries, bento has become a part of Japanese memory. Every child growing up carries a lunch box prepared by their mother to school. At noon, they open it. The rice has been cold for a long time, but inside the box is filled with a mother's love. Workers at lunchtime take out their lunch boxes to eat, feeling as if they carry the taste of home with them. Such lunch boxes not only fill the stomach but also nourish the spirit, creating a bond between people. Even during wartime, bento was linked to survival.

During World War II, when Japan faced food shortages, lunch boxes often contained rice mixed with potatoes. But even in poverty, it was still a way for each person to carry a bit of food for the long day, and of course, it was all cold rice. This deepened the mindset of many generations of Japanese people that cold rice is tied to survival and resilience in overcoming difficulties. Today, stepping into any supermarket or convenience store in Japan, you will see hundreds of types of bento neatly arranged, from cheap boxes for students and workers to elaborate boxes displayed like works of art for office workers or those who are more affluent.

All are served with cold rice. What is noteworthy is that thanks to bento, the Japanese have never considered cold rice to be leftover or waste. On the contrary, cold rice has become the foundation for creating countless dishes. Without bento, would there be convenient Onigiri rice balls that travel the world? Would there be the globally renowned Sushi? And would there be artistic lunch boxes that make the whole world marvel at the intricacy, delicacy, and effort of the Japanese?

But how do the Japanese eat cold rice?

An important factor that makes cold rice more acceptable in Japan is the type of rice. Unlike the long grains of rice in Vietnam or Thailand that dry out and harden quickly when cooled, Japanese rice is round and sticky. As a result, the rice sticks together and has a slight sweetness even when cold. The Japanese can eat cold rice without feeling uncomfortable; in fact, they find it easier to eat when combined with savory dishes. This type of rice is the foundation for the creation of today's famous dishes. Let's talk about sushi. Few people realize that this iconic Japanese dish originated from cold rice.

Initially, sushi was just a way to preserve fish. The Japanese would put fish and fermented sour rice together. This way, the fish could be preserved for a long time. Gradually, this method evolved into mixing cold rice with vinegar served with fresh fish. Thus, modern sushi was born. Notably, sushi is only delicious when eaten with cold rice because hot rice would ruin the flavor of the fish, making the dish unappetizing. In other words, without the habit of eating cold rice, Japan might never have had sushi that the whole world knows.

Also from cold rice, the Japanese created Onigiri, or rice balls wrapped in seaweed. This is a type of fast food in Japan that has existed for hundreds of years, long before the West invented hamburgers or sandwiches. A handful of cold rice, with a filling of pickled plum or salmon wrapped in seaweed. And there you have a convenient and easy-to-carry lunch. Today, this style of rice ball appears in convenience stores in Japan. And of course, it is cold rice. For students, workers, and office employees, it is a quick, inexpensive meal that is still filling, encapsulating the practical and simple spirit of the Japanese.

The habit of eating cold rice also reflects the spirit of thrift and non-wastefulness in Japanese culture. The Japanese have a famous saying, "a grain of rice contains seven deities," meaning that every grain of rice is sacred and worthy of respect. In Shinto, rice is also seen as an offering to the gods, so wasting rice, especially cold rice, is considered disrespectful. Instead, the Japanese always find ways to utilize cold rice. And for many centuries, this spirit of thrift has helped the Japanese not waste food, gradually turning cold rice into a familiar part of daily meals.

Today, in modern life, cold rice still holds an important position. Even though there are microwaves in the workplace, many Japanese still bring cold bento to eat right at work. This habit saves time and fits the busy pace of an industrial society. The Japanese tend to complain little; they consider eating cold rice to be normal. In fact, many famous dishes are designed to be eaten cold, as mentioned.

Comparing with Vietnam, there is a very interesting difference.

Vietnamese people see cold rice as a last resort if they cannot eat hot rice. Meanwhile, the Japanese have turned cold rice into a starting point for creativity. If in Vietnam cold rice is secondary, in Japan it is upgraded to iconic dishes. This shows a difference in both culinary culture and perspectives on life.

In summary, the Japanese eat cold rice not because they enjoy suffering but because cold rice is tied to the long history of bento boxes, with the unique characteristics of Japanese rice being very sticky, the famous spirit of thriftiness of the Japanese, and the creativity in cuisine along with family bonding stories. From cold rice, they created globally renowned sushi, colorful bento boxes, neat onigiri, and a philosophy of life that respects every grain of rice. Without cold rice, Japanese culinary culture might not be as special as it is today.