Hello pro Bento makers! I'm new to the community and to the whole bento making thing (in case you couldn't tell from my lame first attempt at making one) I hope I'm not going against any guidelines if I am just let me know and I'll correct my post. I discovered the concept of a Bento yesterday and have yet to buy a bento box and various other Bento accessories. I just have a few questions for you guys since I'm just getting started:
1. What's typically on your grocery list?
2. What are your Bento necessities (acessories, design tools etc.)
3. What are some vegetarian bento recipes? (If you could post websites or even your own recipes that'd be awesome)
4. Does anyone know more online stores that will ship to Canada OR does anyone live in Ottawa Ontario that can suggest good stores in China town?
5. If you can offer me any tips/suggestions or let me know some things you've learned while making Bentos please share :).
Just found this community today. I've been posting a bento on my LJ just about every day since I started bento-ing in February. I was so excited to find this community to be able to see what others are doing!
Here is the bento I made today...
Main bento- Theme= April showers Bring May Flowers (hint, hint Weather God!)
onigiri with ombushi (pickled plum) center, wrapped in freshly picked mint leaves. Cucumber roll and surimi roll. Crab tempura. Pink and white kamaboko). Cucumber "flower stem" garnish.
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Thanks for reading Everyone - Can't wait to meet you!
Here is a bear themed bento that I made my husband take to work! Mwahaha! He said it was "so gay." LOLLLL
-Bear shaped pasta salad w/ ham and broccoli
-Winnie the Pooh shaped ravioli
-Star sprinkles on top of cajeta for dipping the fruit
Like my new bento set? If you live in Houston, you can find this (minus the water bottle) at FIT Japan Store on Bellaire and Beltway 8.
Check out my flickr for the super easy & good pasta recipe, as well as some new items I have for swap and my COOL pasta collection!!
I didn't previously use sushi grass dividers (baran) but after buying a cheap pack recently and using it a few times, I am really liking it. It is pretty useful in dividing food that might stick, helps with the layout of food and also adds a nice touch of colour.
I've got out of the habit of something to nibble on between meals and have been eating the kind of lunch that makes me want to snooze off in consequence. This snack bento is an attempt to get back on the wagon: four small rye crispbreads (broken in half), tiny pot of organic crab pate, organic carrot sticks, reduced-fat hummus and green pepper face.
I've discovered a Finncrisp source in Ocado online. I may be saved, especially as a dear friend has recently fetched a tube of smoked cod roe paste and one of smoked salmon paste from Ikea for me.
Today's bento is dictated by the fact that we had hamburgers for dinner and I had a little beef patty left (actually I made a few small ones aimed at bento use)
So although this wasn't what I'd decided to make for today's bento (and what THAT was has momentarily escaped my memory - I just know I'd decided on something pretty last night before going to sleep. *Note to self: MAKE A NOTE TO SELF!*
Anyway, this didn't turn out half bad if I may say so. I like my mushrooms which emerged in a spark of inspiration - I'd originally planned to simply do "egg-and-tomato" skewers when I realised I could make them into mushrooms. They're held together with a small piece of spaghetti btw.