Samosa Bento Box

Today is Diwali, the Festival of Lights and to celebrate another culture, the Halloween decor is taking a short break from the bento box lunches. However, I really don't know how to cook Indian cuisine so decided to go ahead and buy some samosas for both dinner and tomorrow's bento lunches. Samosas work pretty well for bento boxes. Deep fried to a crisp; their thicker shell retains it's crunch a bit longer in a closed box. Come to think of it, I'll have to try packing samosas in a basket type box next time and compare results.

I also browsed my favorite deli counter at PCC Market where I found some yummy hijiki salad. It's a salad that is super easy to make, the recipe is in my head, and it won't take but a few minutes to "throw together". So, off I went wandering through the store to collect all the ingredients. It wasn't until I got to carrot display that I decided I wasn't up to the task. "All that peeling and chopping." Nah, let's skip it. No regrets. Let's just go ahead and purchase the ready-made salad. So after all that, I had to chuckle to myself. Why didn't I buy it at the start, before loading up the cart. Not only did I have to maneuver through a crowded store returning everything to their proper place, but now there's a wait at the deli counter. Of course when I got to the front of the line, I asked for another sample. Just to confirm that I made the right decision.

Today's bento box features,along with the celebratory samosa and the ready-made hijiki salad, there is renkon, kiwi berries, sweet potato and yokan stars.

Sweet Potato and Goat Cheese Bento Box

Today's bento is packed in a cute little Wonderbread sandwich box; a gift from gamene! A perfect size for a child's lunch or a snack for Saba Man. It's shape, especially the depth is ideal for presenting a variety of food items. In this instance, two halves of a salmon patty,topped with a maple leaf cut egg, and individually wrapped in lettuce. Some corn pudding (recipe in the near future) and a tasty mix of sweet potato and goat cheese. I've been practicing using cutters with some recently purchased maple leaf, oak leaf and acorn shapes: three sizes each! However, I will not get to use the littlest maple leaf shape. It had bigger dreams of living in some trendy cupcake shop and I fear it hid away in the trash and made it's escape. Too bad, for it could of starred in this very tasty and healthy bento!

Sweet Potato and Goat Cheese

Bake 1 pound of sweet potatoes, peel and place in processor. Add about 2 ounces of goat cheese and mix thoroughly. You could leave it at that, but I add a heaping tablespoon of butter, salt and tiny bit of black pepper. Eat it cold or heated.

Not a Bloody Halloween Bento Box

We had torrential downpour this morning and the rest of the day remained chilly with this season's first real soaking. The Pacific Northwest easily releases summer without ever looking back. So along with the gray sky and wind, autumn brings comfort food. Too bad I didn't have time to cook any... so we are settling on pizza! A vegan pizza, as sumptuous and comforting as a vegan pizza can get. Whole wheat crust with pesto, olive, pepper, mushrooms and artichoke hearts. I can't eat enough of it and I struggle to tuck some away for tomorrow's bento snack. Corn pudding, strawberry and an "acorn" fit's in there too. Now, about the carrot pick... I actually stabbed myself in the finger with this horrible instrument of death, disguised as a cute bento pick, as I tried to poke through the last carrot. It drew blood, REAL BLOOD! Ouch. Talk about a Halloween trick! Don't worry, no trip to the ER was necessary. It will be a struggle, but I think I'll survive another day to pack more bento boxes. And before you ask... yes, I did switch out picks, because otherwise would be kind of gross, even if it is a Halloween bento box.

Egg Foo Young Bento Box and Dumb Bento Article

I'm a bit "put off" by an article/review I read today in the Seattle Weekly written by Jonathan Kauffman. Although I think it's great promoting a local eatery, especially if the shop sell bento boxes,but this author is misguided in his generic description of bentoists. I'm not sure where he get's his information as I don't know anyone who packs a bento box to " sit out on the table for a few weeks and gather dust. " What? That's really disgusting Mr. Kauffman, and if you know someone who does that, they have bigger problems then making bento boxes for imaginary kids. Despite your gross exaggeration of homemade bento boxes, I will visit this bento selling establishment as their lunches sound divine. Let's hope that portion of your review is accurate.

End of aside.

Today's featured bento box, contains more Egg Foo Young, stir fried eggplant, grilled "wheat meat" with peppers and for dessert nut bar and

strawberries. It was by special request that I did a repeat on the Egg Foo Young which I totally didn't mind, so quick and easy to make. There are many recipes online and you will find some that call for gravy,which I choose to omit from a bento box. Of course packing the gravy in a separate container would be an option. Enjoy!

Egg Shapers for your Bento Box

Egg molds have been a trial and error thing for me and I've made many a egg salad sandwich with all the failures. After some research and experimentation, I've discovered the rules. The first is to place the egg in the mold while it's still very warm, otherwise it starts to crack. Secondly, coat the inside with a nonstick substance. I like olive oil or butter. Yes, non-stick spray works too, but I don't like the taste and the egg definitely absorbs any flavors. Finally, use a large or extra large eggs depending on the mold. Even large eggs don't fill out the ears in the bear mold and the star mold result is a flower instead. Not so bad, but still... If an extra large egg is too much for your little one, you could cut it in half, wrap the remaining half tightly for the next day or eat it yourself. (I like latter)

Try coating the inside with some flavored butter, like garlic or herbs. Leave the egg in the shaper for a day to allow for full flavor. Yum!

Today's featured bento box contains a first victory over the car mold. Also in this snack are some tomatoes, kiwi berry, sweet potatoes, kamaboko, seaweed salad and simmered mushroom and carrots.

Quick Seaweed Salad: Soak dried wakame in a mixture of dashi, water and mirin. Set aside. Mix together sesame oil, rice wine vinegar and finely chopped roasted garlic for the dressing. (all measurements are too your personal taste) Drain the wakame and toss with the dressing, add toated sesame seeds for garnish. That's it.

Have fun using your egg molds! Beep beep...

Egg Foo Young Bento Box

I broke out the wok for today's featured bento box. Egg Foo Young, Sweet Sour "Pork", and "Beef" Stir Fry. All vegetarian! Fake meat. Instead of pork or beef, I used seitan or some folks call it "wheat meat". These "stir fry" recipes are basic, tried and true, and can be interchanged with any type of protien. Really. The Egg Foo Young is veggie too, with carrots, onions, and bean sprouts. A Halloween pick holds both colors of sliced sweet potatoes. I cannot however, proclaim this a vegetarian bento as there is a small slice of chikuwa holding the carrot bouquet. It was the last piece in the fridge and Saba Man is omniverous so I gave it a home. One regret... I should of used snow peas instead of edamame for garnish, but that's all I had.

Too Many Bento Boxes, Not Enough Space

I wish for a bigger kitchen,(don't we all?) Or rather, a "user friendly kitchen"... how about a "bento friendly" kitchen. Yeah, that would work. But bigger would mean more stuff and "more stuff" I already have, in the shape of bento boxes and the "pile of cute Daiso items". A serious addiction to say the least and it's not looking good in the small, outdated kitchen of my home. Please don't judge me, some of the boxes were gifts! It wouldn't be so bad if I was a tad bit more organized, but alas, immediately putting things away is not my strong suite and the ever growing collection of bento boxes are taking over. The before and after photos are of the main cupboard's bottom shelf where dinner plates used to live. I added a riser and a basket to keep it somewhat neater. You will notice I removed all the matching lunch bags. Those are now stored separately. Gosh, I don't need a bigger kitchen... I need an intervention!

New Bento Box Filler: Kiwi Berry

I think I'm in some sort of "Bento Box Rut". Not is the sense of boredom, it's more of wanting to taste different foods. Pack different items. Variety. This cute little berry is a nice distraction. The package names it "Kiwi Berry". Really? Is there such a thing as a kiwi berry? Are they grown in New Zealand and eaten by kiwi birds? Nope, turns out they are not that exotic. New and mysterious to me I am quite surprised, after an Internet check, that these were grown just south of me in Oregon. In fact, they can be grown right here in Washington! I don't know why I've never seen them before.

The size of a medium to large olive, perfect for filling the nooks and crannies of a bento box lunch. Before I committed, I asked the guy in charge of stacking apples, "What do these taste like?" "They taste just like kiwis", he said with a smile. So I bought some and ate one in the car on the way home. Ummm...No, they don't taste like kiwis, Mr. Produce Man! They taste better than kiwi and have a flavor of their own. Sweet and juicy, with a strange little after taste, similar to the white membrane that sticks to a badly peeled orange slice. I like them, good texture, green and red color. Oh, they do look like kiwis when sliced in half. Into the bento box they go. Packed with the kiwi berries, rice, mushrooms, kouya dofu, sweet potato, pickled ginger and cucumbers.

While I was Shopping for New Bento Boxes...

I got hungry and stopped in at Fu Lin Ramen shop where I met friends for dinner.

Fu Lin is a Chinese ramen shop. What does that mean? Chinese Ramen. Wasn't ramen brought to Japan from China anyway? Not sure, and it doesn't matter to me, because I'm hapa and I eat mixed-ethnicity foods everyday. So bring on the ambiguous noodles from Japan, served in Seattle by a Chinese cook!

In case there are new readers, there is a disclaimer. I'm vegetarian and have to rely on the presentation and the tastebuds of my very omnivorous friends to support my comments.

With that said, here's what we experienced.

The gyoza— recently made fresh, came with a very simple sauce. Served piping hot and crisp. In fact, when placed on the table I didn't even recognize what it was. Was it fried fish? Nope, it's the gyoza. See the cell phoned, slightly blurry, photo for further description. (why do I keep forgetting my camera?)

Ramen was still in the works. Two of my table mates ordered large steaming bowls of miso broth and sliced fatty pork. The consumers declared it's deliciousness and I believe them. The other a noodle dish was a perfect mix of seafood, Chinese veggies and crispy Singapore noodles. It was a huge mound of food, more than we needed, and if we had known, we would of skipped it. This was a large platter of food, easily enough for 4 people. Beverages included fresh-brewed green tea and water. A lemonade was ordered but there didn't seem to be anything special about it. "Plain old lemonade." Fu Lin also offers some very yummy stir fry including ma po tofu with pork and various fried items that could be found in any typical Chinese restaurant.

Some tantalizing appetizers like salt and pepper chicken or tofu and juicy pork buns are available too. I ordered the moo shu vegetables with 4 pancakes. It satisfied my hunger without risk to my vegetarian diet.

This was the perfect spot for food to go, and I took advantage by ordering some beef chow fun (dry) for Saba Man's bento box. So to the end this long story...here's today's featured bento.

Daiso Bento Boxes

Quick post:

I popped in at the Daiso shop in the International District of downtown Seattle. Their bento box shelves were well stocked. Not like the Alderwood Daiso last month where I believe the back-to-school rush depleted their supplies. See anything you like?

Leftovers Bento Box or Nishime Part 2

I've been fiddling around with my camera since I finally read the instructions last week. Argghh...to my dismay it appears that the bento box pics looked a lot better before I pushed a button here, toggled to another setting there. Voila, I totally messed it up. "If it's not broken, don't fix it" never rang truer than in this situation.

Anyways... back to bento boxes. This box is filled with leftover nishime from a couple days ago. There was plenty of broth in the original batch and so I stretched out the servings by tossing in a few extra items like the pink and white kamaboko. Again, there were many leftover slices from yesterday's sammich bento so I combined. Mixing and matching. Saba Man has requested more protein in his lunches so I obliged with tamagoyaki. I think going forward, his fruit will be carried in a separate sidecar or we'll do it "old school" with a whole apple or banana tucked inside his lunch bag.

Or, I could use a larger bento box for him. Can you imagine me packing his lunch in the baseball game bento box!

Kamaboko Sammich Bento Box

The pink, polka dot, basket bento box (tongue twister) is filled with a homemade sandwich...gasp...what? no banh mi? Nope, as much as we love our banh mi there are occasional opportunities to get creative and today I got my sandwich groove on. A baguette smothered with mayo, sliced green beefsteak tomato and kamaboko. Stop making faces. It's good. The kamaboko with it's soft sweetness and the crisp, yet moist, green tomato is a yummy combination. The Kewpie brand mayo alone would be heavenly in this "fresh from the bakery" baguette. You know this bread... crunchy brown on the outside and fluffy goodness inside. This is the bread that smells like you personally baked it yourself.

The bottom tier holds some fruit and a Jack O Lantern cut sweet potato. Shout out and thanks to gamene for the cute pumpkin cutter. And since it's almost Halloween, here's a cute Pekochan lollipop!

Basket bento boxes confuse me. Instinct tells me not to pack bread in the basket but somehow it turn outs okay. I should do some experiments using the basket on other items and share my findings. I'll add that task to my long "bento box to do list".

Simmered Veggies and Chikuwa Bento Box

The chilly weather has brought on cravings for warm and comfortable home cooking. One of my most vivid kitchen memories of my mom is cooking nishime. Having the responsibility of turning the konnyaku slices into cute little twists was a thrilling sense of accomplishment for me.

There are many nishime recipes online from which you can choose. I don't have a recommendation except try to avoid using too much sugar in the broth. You can opt for a more traditonal stew using Japanese taro and gobo or go with basic root vegetables like carrots and potatoes. It's home cooking so choose your favorites. My nishime, like my mother's, is a little different each time, with various combinations of root vegetables and onions. Sometimes to my disappointment, there's a substitution by using shirataki noodles instead of twisted konnyaku slices. I believe the core of the dish is the broth. The usual dashi, soy sauce and mirin combination is fool proof for bringing out the best flavors of this dish. Again, I usually skip the sugar and rely on carrots to sweeten the dish. My favorite ingredient is the konbu, which by tradition is tied in a tight little knot before placed in the pot. Simply delicious. For a bento box lunch, I recommend packing only the solid pieces unless you use a thermos type box with leak proof seal.

The nishime in this bento box is chikuwa (broiled fish tube) stuffed with carrot, konnyaku twists, turnips, gobo (burdock), potato and mushrooms. I was out of konbu strips for knotting, so I added chopped wakame. It wasn't quite the same but still tasty.

Bento Box Close Up

I'm occasionally stumped when attempting to present a pleasing bento. Color is important by far, and for me it's the fun part when designing a bento box. The anticipation after buying purple carrots keeps me motivated for sure. The "not fun part" is texture. I have made plenty of bento boxes that are boring, boring, boring and it's not for lack of color, but lack of texture. By texture I mean both visual and touch. This other "bento dimension" is challenging and it's something I'm learning with each attempt. This photo captures a recent bento box that hopefully showcases texture as well as color. Of course, bento boxes are a personal thing, to each his own, as they say and I support every one's creativity. What do you like or dislike about your bento?

Of course TASTE is a priority for me, but what's your opinion or thoughts with regards for bento design and satisfaction? Are you a super artist that easily whips out cute charaben? (I'm envious of these gifted folks) How about practical, no fuss, no muss bento boxes without the Sanrio character? Do you sketch your bento box design beforehand or are you filling each tier "on the fly"? What combinations of food items or accessories make your bento box complete? Is your major focus about health and nutrition?



This box contains Lettuce Wrapped Salmon. It's made with grilled salmon and sliced cucumbers wrapped in green leaf lettuce. The sauce is a combination of kochujang/mayo/honey/sesame. Any fish or meat can be substituted and romaine lettuce lettuce is awesome for wrapping. It's delicious and BONUS... you don't need utensils to eat it.

Goodies from Seattle Deli

It was a very long day so we stopped at our fave Vietnamese take-out place to purchase fillers for tomorrow's bento boxes. Saba Man has BBQ Chicken banh mi with mango and assorted fruits packed in the now familiar pink sandwich bento box. Hehehe... it's the only basket bento box I have, he's used to the cute polka dots ,and his coworkers have stopped asking about it. So there you go. The snack box contains tofu spring roll, miso egg, takuwan, edamame and lotus root cooked with ginger.

To prepare this lotus root, simmer sliced lotus root in water,shoyu, mirin, sliced ginger until the liquid evaporates. Let cool completely then place in the bento box. Eat any pieces that don't fit.

Ballpark Bento

The gigantic picnic bento made it intact to the ballpark and lasted through the day; 9 innings and the traffic jam. We won the game, so the wait to get out of the parking lot was not as irritating. And if you are wondering if I supplemented with peanuts... nope, but I confess that I couldn't resist the famous Safeco Field garlic fries which are smoothered with garlic and herbs. Crazy delicious!

Baseball Bento Box

A bento box for the last Mariner baseball game of the season. It's huge. Plenty to share. I've never packed such a large bento box before and I got scared that I would run out of items. I kept filling and filling. There's so much in there that I'm sure it will last through the entire game and we'll munch on leftovers in the car while waiting to get out of the parking lot after the game. That's the worst part of sporting events I think, especially if we lose. Hopefully having some yummy snacks will tide us over until we can hit the freeway.

Inside this 2 tier box are salmon patties wrapped in lettuce, wasabi stuffed eggs, sauteed tofu with onions and garlic, sweet potatoes, inarizushi and edamame. I'm hoping that the edamame will keep me from buying peanuts. But I doubt it.

Here's how I made the wasabi stuffed eggs. Hard boil some eggs, cut in half, and scoop out the yolks into a separate bowl. (like deviled eggs). Mix the yolks with mayo (I like Kewpie), salt and wasabi paste. The measurements are flexible based on how many eggs are boiled and how much sting is wanted with the wasabi. After thoroughly mixing, refill the egg halves and stick them back together. It won't be exact and they will look a little lumpy, but it's okay because then they are wrapped nori. The nori part is optional but I like the way it tastes. That's it.

Here's a close up of the sweet potato slices with nori details.

Yet Another Caprese Bento Box

I know, I know, I am in deep denial that the season has changed and it's just not because it says so on the calendar. There's fog in the morning, my furnace kicked on unexpectedly and it's the last farmer's market weekend. Brrr... it's autumn, wake up and smell the pumpkin patch!

Ok... I poked around the back of my closest, slipped on last year's Uggs house slippers and preceded to pack a caprese salad bento box. Is it the last insalata caprese of the year? Maybe. But you haven't seen the the last of tomato, mozza and basil. I think there's a pizza margarita bento box somewhere in the near future.

Purple Potato Salad Bento Box

Another fun farmer's market find were these purple potatoes. They have black skin and a very deep purple flesh. How cool is that? Anyway... I am very used to preparing Okinawan Sweet Potatoes, (OSP) for bento boxes; steamed or baked then cut up into cute little shapes. These black beauties however, gave me pause. Hmmm... I could give them the same treatment right? Yes, but only by lending their valuable color to the design. No flavor. They taste like regular 'ole potatoes which I would normally embellish with the usual butter, salt or sour cream. Nope, not in the mood, so I decided to make potato salad. It should work... Right? Uh uh. The result was not visually appealing. Sure, it tastes as expected, like I'm on a picnic, but the purple bled into the mayo and created some weird, lavender colored, mystery salad.

I used it anyway, but covered it with some sliced figs. And after all that... I ended up cutting up the leftover bits into cute shapes anyway. Pass me the butter.

More Mackerel Bento Boxes

When we returned from our trip, I was in desperate need of refilling the pantry and fridge. I made it to the farmer's market and replenished as much as I could but given that the weather is now definitely in the autumn mode, there wasn't much to bring home. I miss summer already. Supporting the local resources is something I enjoy and most of my bento boxes these past months were at least 80 - 90 percent locally grown, made or caught.

This coming weekend is the last of the farmer's market in my area and I'm kinda sad. The organizers announced a couple scheduled fall gatherings and I'm excited to see what the farmers harvest in the colder weather.

Today's bento boxes contain locally grown tomatoes, basil, and potatoes. Alas, I must admit that I do purchase quite a bit of imported items from the Asian grocers as I just don't have the talent or time to prepare some of the bento box items from scratch. And in saying that...I get a little twinge of guilt when I don't shop local. Umeboshi from Japan, dried mushrooms from China, kamaboku from California. I try to be a "green" as possible and shrink my carbon footprint but darn it, I can't make my own nori sheets. Mea culpa.

Today's bento boxes are both filled with broiled mackerel (saba). Unlike other fish, I always purchase saba precooked as I don't like to cook it because of my small house and the very strong saba smell lingers on and on.

Along with the saba, the smaller snack bento box above contains roasted eggplant, brown rice, takuwan, tomatoes, broccoli, string beans and takuwan. The large bento box is holding on to the last remnants of summer with insalata caprese in one section. The other section, along with the saba is brown rice, renkon, yam, and berries.