September 18th, 2009

587: big man box!

A friend gave me this box, was originally going to make bento for the hubby but he doesn't like bento and now he's not my hubby. So Muffin, with the growing appetite, gets the giant Man Bento today. Onigiri with flying fish roe mixed in (one plain), broccoli, pickles, green beans, corn, ham, pasta and grapes. Man, this box is HUGE. Snack sidecar of yogurt covered pretzels, pecans and a jelly treat.

totoro bento

Bento #249

(No, I'm not cheating, it's just that yesterday's bento wasn't particularly postworthy. But it is up on the blog, if you're interested.)

I was actually planning to make chirashizushi with the sushi rice I prepared, but when I cut into my avocado I found it had... gone bad. Aw.
But there's always a chance to turn defeat into something good - and nobody will argue when the alternative is inarizushi! Yum.
The other layer holds a sliced Demeter tomato, the last of the corncob flowers, a soy sauce fishy and tamagoyaki on lettuce. Tasty!

*pondering what to do for #250 after the weekend...*


My bentoblog:

PS: I almost lost my boxes today - my backpack had shaken open and when I walked on the train platform they fell out! Luckily I had wrapped them in a napkin. Yay for furoshikis! Who says they're just there to look cute?
Ostrich hat

Today's lunch

This is only my second week of making bentos (I dove in after reading the NYT article last week), but I think I'm starting to get the hang of it. I learned the hard way about cooling all the food before packing (the steam from the rice turned my broccoli brown!) and to squeeze lemon juice over fruit outside the box (the juice turned the bottoms of my asparagus brown!). Also, if I'm packing salad in the bottom, I really need more protein in the top to fill me up.

But here's today's lunch, the first I've photographed:

Top tier: Organic Bartlett pear (with lemon juice to keep from browning), cherry tomato from my garden, asparagus, corn cob.

Bottom tier: Shake and Bake chicken leftovers, plain onigiri with nori face, soy sauce in the fishy, more asparagus.

My boss is half Japanese and very amused at my new bento obsession. She brought in all kinds of stuff to teach me to make the onigiri. She said onigiri is a very personal thing, since it's usually given to children and becomes a real reminder of childhood. She refuses to eat rice that has been refrigerated or frozen and thought I was weird when I wanted to put cucumber in the middle of mine.

I'm having so much fun with this and really enjoy seeing all your creations!

I need inspiration!

Now that high school is over, I'm finding that I really don't need to make bento.  I'm in school two night a week and no one brings food, so I just eat lunch before classes and dinner when I get home.  I also work a non-regular-hours job, so I'm often home throughout the day and just eat when I am home, so I don't really need to make myself a bento everyday.

I really would like to, though, as it really helps me control my portions and get a lot of different food groups in.  Any advice on how to make myself do bento even though I don't technically NEED to?