I made this bento for Japan Up! magazine Jan issue!
This month's theme is tofu, so I made healthy tofu shumai, (kinda dumplings)
Instead of wrapping fillings with wan ton square wraps, I cut them and coat the fillings with them,
Please see below for more details.
It's officially fall now! The most wonderful time of the year! I love fall so much.
I'm relocating from SoCal to NorCal. Although I love this socal beach weather, I'm looking forward to having the seasons again.
Therefore no more class at Tokyo Central for a while:(
I'd like to say thank you for all the people who came to join my classes!!!!!
I think I will teach irregularly, so If you'd like to receive the updates from me, please sign up the newsletter through the "Email Signup" app on my Facebook page. facebook.com/funbentobox
If you have friends or family in the Bay Area, please share my facebook page so that they can get information on my classes:)!
Looking forward to meeting new people in the Bay Area!
This October's issue of Japan Up, I posted how to make Halloween Bento!
Please pick up the magazine if you live in LA or OC!
Went to a concert at a nearby park with this bento tonight!
This silhouette rice balls are easier since you don't need to make face parts.
I had some leftover imitation crabs from the bento class last weekend and wanted to use them up!
Just unwrap a imitation crab to separate red and white parts.
Wrap the red part around rice ball and you'll get this silhouette Disney characters!
In case you don't know what those are.....
Mickey, Minnie, Pooh and Piglet!
For the side dishes, I made chicken karaage and veg spring rolls.
I like wrap a lot of veges with rice paper for picnic bento. It's nice and portable.
Easy to eat with your hands!
I will teach how to make this summer beach theme bento at Tokyo Central Costa Mesa on 7/25!
12pm~ and 1:30pm~
Please register at the store!
I might post how to make this bento on the next Japan Up! magazine too:)
My husband and I try to have a date night (or a day) at least once a week.
It was a couple of weeks ago that I made this bento for our beach picnic date day.
It was soooo windy out that ended up eating at a park though...
I got salt pickled cherry blossom when I went to Japan last February.
I mixed it with rice and made rice balls.
(You need to wash off salt well. Otherwise so salty)
I made some spring theme animals and flowers with vegetables.
Clover& bees: Green & yellow peppers pickled with shio koji (what is shio koji )
Ladybug: Cherry tomatoes
If you have a seaweed puncher, you can make these characters without spending a lot of time!
You can find them at some Japanese grocery stores or Daiso,
This is another bento I made for JapanUp! magazine May issue.
Yaki Onigiri (roasted rice ball) is very popular in Japan!
Since kikkoman soy sauce has a savory aroma, it is perfect for yaki onigiri.
About 250g Cooked rice
1 tbsp Kikkoman soy sauce
1/2 tbsp Kikkoman oyster sauce
1 mini sausage
1 fried pasta stick
A slice of cheese
How to make
1.Mix rice and 1/2 tbsp soy sauce.
2.Place rice in separate plastic wraps, and make the face, body, tail and hands. (See picture 5) Press the rice firmly together so the rice won’t fall apart.
3.Heat a little oil on a non-stick frying pan. Place the rice balls and cook on medium-high heat until the surface is crispy. Flip them over and do the same on the other sides.
4.Make a sauce by mixing 1/2 tbsp each of soy sauce, oyster sauce and mirin. Brush it on the rice balls. Be careful not to put too much.
5.Put the rice balls on a plate, and decorate the squirrel head and tail with seaweed. Wait until they cool and place the head, body and tail in a bento box.
6.For ears, slice the sausage as shown in the picture, stick the fried pasta and attach them on the head.
Make an acorn by cutting the tip of the meatball and attaching mushroom with fried spaghetti. Put the acorn on the body of the squirrel, and place the hands on both sides. Make the parts of the face with seaweed, and place them with a pair of tweezers. For cute eyes, use a sliced cheese cut into round shape.