As the season of hanami (cherry-blossom viewing) comes upon us, it's timely to reflect on the single most important aspect of hanami -- the o-bento (boxed meal). I say this because I grew up in a family in which the creation of the hanami bento was so elaborately planned, heatedly discussed and lovingly executed that, to this day, I can't conjure the image of cherry blossoms without madly anticipating what the accompanying hanami bento will look like.

Oh, the excitement of opening the first lid of the jyubako (stacked, lacquered boxes) and getting that full-frontal view of things like onishime (boiled spring vegetables), kara-age (Japanese-style fried chicken) and sweet tam agoyaki (fried egg squares) artfully arranged and nestled together just so, like flowers in a perfect squared garden! Other than when lowering oneself into a hot onsen, this is definitely a time when one murmurs: "Aaah, Nihonjin de yokatta! (I'm so glad I was born a Japanese!)"

If you're fortunate, the quietly frenzied joy of opening a bento lid is an almost daily occurrence. If you happen to be under 18 and are going to a school that requires its students to bring a bento, and if your mum consents to getting up an hour earlier than anyone else in the family in order to make and assemble it, then the bento life is yours to savor and enjoy. Ditto for men who prefer homemade lunches, and are married to gracious and industrious wives. The rest of us, of course, make do with the infamous konbini-bento (convenience-store obento) with its transparent plastic lid (which kills the whole joy and mystery) and factory-made munchies. Still, all is not lost. A growing number of single working women are now carrying what is popularly called the my-o bento (personal boxed lunch) -- a personal meal they make just for themselves and consume with avid pleasure.