Two heart shaped onigiri with some gomashio and carrot kinpira in the smaller compartment.
Two thai fish cakes, bought frozen at my favorite Asian supermarket, along with a kiwi and grapes, in the big compartment.
So this was really quick, the rice and the fish cakes just came out of the freezer and the carrots are from a big batch I made on Monday. I find that it keeps quite well for a few days.
No bento plans for tomorrow, as I just made a big effort today to bake cupcakes to bring to work. My signature cupcake, green tea with white chocolate frosting 🙂 Keep an eye out for it here…
Again, excuse the crappy photo quality. Will try to sort it out soon.
Tuesday’s bento is made up of salmon cream cheese lettuce roll ups. They’re made with “lomper”, a kind of Norwegian potato based tortilla which is most often served with hot dogs around here, alternately with butter/sugar cinnamon.
There’s also still-frozen edamame, grapes, a kiwi and carrot kinpira.
I know, I need a better camera than my phone, but it’s all I have on hand right now.
So voilà two onigiri made with my new molds, one heart and one flower. Sprinkled with gomashio. Actually to be completely honest they’re technically sushi and not onigiri, because I put sushi vinegar. Tastes yummier..
There are also thin slices of extra firm tofu (the already deep fried kind) marinated in soy sauce, mirin, ginger, garlic and Japanese seven spice, then baked for about 30 mins, flipping once. Nice and crispy!
Finally blanched haricots verts in a miso ginger dressing. Tasty!
I have been thinking about getting back into blogging for a while, and I have been thinking that my return to blogging would be a food blog. I finally found the theme that inspired me to actually do it, namely bento making.
There are lots of bento blogs out there, and I will certainly not be able to compete with the most artistic among them, or even the slightly artistic ones… I am not so patient, and I refuse to get up that early in the morning.
That said, I like the idea of taking up bentos as a part of a healthy lifestyle. I don’t like the cafeteria at my job, and I am no big fan of sandwiches. I love Japanese food specifically and Asian food in general, so the idea of making Japanese inspired lunches definitely appeals to m. Also, it’s great for portion control, and it’s really pushing up my fruit and veg intake. So I’m going to try to use this blog as a motivational tool to make balanced, tasty and reasonably presentable bentos.
I also love baking, so I’m hoping to share some of my creations…