Basket of Bento-Stash
We’re continuing our bento-stash series with a slight twist! It’s not about the freezer this time it’s about the refrigerator… a BASKET in the refrigerator!
It’s a basketful of tsukemono (Japanese pickled things).
When I’m about 90% done with packing a bento I reach a point where I start thinking about finishing off the presentation with a garnish, a splash of color or a distinct flavor. To quicken this process I keep most of my tsukemono, such as umeboshi, beni shoga and takuan(pickled plum, ginger, daikon) together in a handy basket.
This basket allows me to grab everything at once without any rummaging around…looking behind the mayonaise jar or egg cartons for that certain something. In the past, I would stand there with the fridge door wide-open while hunting down the options. Then I had a “basket-revelation”! With everything kept together I can grab it all at once then set it down on the counter near the bento assembly area! This is much, much easier and adds a “speed” element to my bento prep! Not to mention energy saving too! 
Tsukemono is an important addition to a classic Japanese-type bento box lunch…rice, protein, and veggies…not only as a color enhancer but can be a anti-bacterial too. Japanese “pickled things” contain salt which will help preserve the freshness of your lunch. ( remember to always use safe food handling and storage practices for your bento box lunch)
I don’t recomment adding tsukemono to all bento lunches as their intentional strong flavors compliments a meal with rice or maybe noodles.
This large umeboshi or salted plum is a major staple in my bento-stash. It adds an iconic splash of bright red to any bento lunch!
You’ll notice that in my bento-stash basket I’ve re-purposed some olive, jelly and almond butter jars. I do this because store-bought tsukemono are sometimes packed in plastic bags which make for poor storage after you’ve opened them. The clean glass jars close tightly and keep any strong smells (yes I’m talking YOU takuan) at bay!
This slice of takuan (sometimes spelled takuwan) is a pickled daikon (white Asian type turnip). The bright yellow color ceratianly brings a bento to life! It also has a sweeter taste then most tsukemono and is oftentimes used in a makizushi (rolled sushi).
This is a slice of green kyuri-zuke or pickled cucumber. It’s saltier tasting than an American dill pickle.
Another terrific way to add the color red to your bento is using beni-shoga, a deep colored pickled ginger. This is not the same as gari; the white or light pink pickled ginger you eat with your sushi. This ginger is not sweet and has a definite saltier flavor which I prefer it over the sushi-type ginger. Beni-shoga is often used to garnish other Japanese dishes such as okonomiyaki and yaki soba too!
Other tsukemono items that lend color and flavor to your lunch are rakkyozuke (pickled white scallions-Saba Man’s fave!) or nasuzuke (pickled eggplant-my fave!). At any given time I keep at least 5 or 6 different varieties of tsukemono or Korean banchan in my bento-stash basket.
Another thought is to gather other easy-to- grab items in a tbasket like : cherry tomatoes, capers, American style pickles, olives and baby carrots… but details on these bento fillers are for a later “stash” article! ;)
Do you have tsukemono in your bento-stash? What kind is your favorite?
Great idea for basketizing staples! Much better than scrounging and grumbling!
LOL! Hi Sheri, Oh I’m glad I’m not the only one who grumbles while hunting down the exact bottle.
Thanka!
Love the basket of bento stash goodies! Tsukemono and ume are my favs!
Hi Susan- Thanks… I don’t know how I would live without my pickled things. Hit’s the spot during a “chazuke moment”.
mmm, this may be my favorite of your posts ever, because i have been known to make a meal out of pickled things! takuwan, beni shoga, ume, i will pop them all in my mouth happily at any time of any day. great idea to use the basket (i am guilty of standing with the fridge door open tracking these things down too)!
Hi Megan, I munch on them too. Have you ever tried umeboshi candy? Yum!
I need advice on pickles, where can I go to find out what I might actually like? I have never had any traditional Japanese pickles before. Hmm, I feel a visit to the asian supermarket coming on
Hi Susan, Usually, Japanese pickles are either salty or very sour in taste; more so than American style so be prepared for that flavor. Some are also preserved in miso or rice bran. It all depends on your personal tastebuds so it’s hard to decide what you would like without trying it first. I recommend takuan or rakkyo as these two types are a bit sweeter.
I like the basket in the frige, I hate standing there straddling the dog (who is always watching me make lunches)searching for what I need. I also re-use jars perfect for my pine nuts and pickled daikon. I’ll have to see if I can find some beni-shoga! Thanks!
Hi Lyndsey! Thank YOU for your comments. That’s so cute that your dog keeps you company!
The basket is a great idea! I can never find the capers. And you’re right about those untidy plastic bags. I knew there was some reason I collected those little jars for all these years!
Hi Judy! Yep, you sure are right about the capers…the smallest bottle of all! Thanks!