Let us introduce an incredible creation; “eatable Hari-bako (Decorated paper box)”. This came from a paper container company “Taisei shiki seisaku jyo” located in Toda city, Saitama.

All you need are crackers and spring roll wraps. But with a professional skill added to this DIY recipe, it quickly turns into an eatable Hari-bako that you can enjoy not only with your eyes but also your taste buds, too.

“Taisei Shiki Seisaku-jyo” was established back in 1965, and has been making mainly Hari-bako and other similar paper packaging products.

“Hari-bako” is a cardboard paper box often coated with quality, decorative papers. It is usually classy and high-quality.

In the company’s official twitter account (@taisei1965) , they introduced a recipe for eatable Hari-bako during Golden week, which was extended due to the recent covid-19 lockdown.

Generally, Hari-bako is used to store jewelries and other small items, however, with this eatable Hari-bako not only can you store all your sweets and tapas dishes, but you can also eat the Hako (Box), too!

How to make eatable Hari-bako;



Spring roll wrappers

Cream cheese

Eggs (Mixed in a bowl)

Layer crackers and cheese cream into a cubic shape.

Leave the top open, so you can place tapas and dessert of your choice inside the cube later. Coat the cube with beaten eggs on the sides using as glue, and start wrapping the cube with spring roll skin.

The key point here is that they are using “Karasu-kiri” (crow-cutter) technique, which is actually implemented in the professional Hari-bako making process.

Once you wrap up the cube with the crow-cutter’ed spring roll skin, bake it in the oven at 160 Celsius (320 Fahrenheit) for about 10 minutes.

Place Anko (Sweet red bean paste), or other tapas dishes inside the cube… voila! A beautiful eatable Hari-bako is served.

Needless to say, this recipe went viral as many people were very impressed with it.

This idea is incredible. It’s a dream box!

Their love for box making is admirable. It also looks aesthetically pleasing, too!

It’s like having a high-end French dish at home.

I made this with my son!

There were also comments from other Hari-bako professionals regarding the crow-cutter technique shown in the recipe:

"I work for a Hari-bako company, and the way they cut the skin was exactly the way we do it for our work. It was very relatable and I enjoyed watching it."

You can enjoy making eatable Hari-bako using some tips and skill from the professional. Because the base is made with cream cheese and crackers, it goes with almost anything either savory or sweet tapas dish inside the box.

By the way, Taisei Shiki Seisaku-jyo’s favorite recipe is a “stew”. Why not give this a try?

By - Mugi.