hapa bento

If you’ve been following my other series…  “How to Pack a Bento”‘ ,  I’m  happy to announce  that I’ve combined it (for now) with the “Back-to-School” series with this new step-by-step video!

Details on this bento are posted here   which  explains a bit more about it’s  contents and a few important tips about packing bentos for school.  I also posted a recipe for the Chicken Tsukune here.

This bento is featured on “Coffee and Vanilla”  roundup!

And on:

As you know, I lost all my media in the recent “failure to back up” pc fiasco!  But I won’t dwell except to say that the new “movie maker” application on my new pc is much easier to use…so let’s move forward with another video on “how to pack a bento”!

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Continuing our video/slideshow of “how to pack a bento” with this quickly made bento lunch using leftover pancit (Filipino fried noodles) from a party!  I also reached into my bento-stash of hardboiled eggs  to provide extra protein.

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I’m starting another instructional bento series.   This first article demonstrates how to pack a 2 tier bento box lunch.

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There’s been some interest in how to slice kamaboko to look like fans.  For those new to Japanese foods, kamaboko is a steamed and pressed fish cake that is usually pink and white.   You can find it easily in any Asian market in the refrigerated or frozen food section.

Kamaboko is a  standard garnish for noodle soups like ramen or udon.  If you’re from Hawaii… saimin and fried noodles!  And of course they add color and protein to any bento box.   Here’s a bento from last year with kamaboko slices.

Anyway, without further adieu… here’s a short video of fan-style kamaboko slices.

If you prefer, here’s the link to youtube.