【Reading】まかない

【English Name】Makanai (Staff Meal)

"Makanai" refers to meals prepared at a restaurant not for customers but for the staff who work there. Formally it is called "makanai-ryori" (staff meal), but on-site it is generally abbreviated to "makanai."

At sushi restaurants as well, the meal that chefs and staff eat before opening or during breaks is called makanai. There is a custom of having young apprentices in training handle the cooking, and devising dishes from limited ingredients also serves as training to hone their skills.

However, the definition of "makanai" differs from restaurant to restaurant. Some establishments offer makanai-style dishes as official menu items, while others serve their regular menu to employees for free or at a discount.

What is interesting is that there are many examples of dishes originally intended for staff developing into general menu items. Among dishes now widely beloved—such as omurice, tsukemen, tenmusu, chicken nanban, and Taiwan ramen—there are some said to have originated as makanai.

It should be noted that there is no concept equivalent to "makanai" in Europe; in France it is said to be called by the general expression "the employees' meal," and in Italy "lunch." It can be said to be a distinctive food culture rooted in Japan's restaurant industry.