hapa bento

Tofu again!  Hey, it’s my “go-to” protein.    Quick, easy and absorbs any flavor that you throw at it.

This time…hoisin sauce.  I found a very nice vegetarian type and tossed it with baby bok choy, shiitake mushrooms, onions, fried tofu cubes then simmered until tender.

Brown rice topped with furikake with a slice of takuan.   Takuan (takuwan), pickled daikon, is risky for the work environment.  It’s very stinky.  He hasn’t mentioned it but I’ll have to ask Saba Man if his co-workers have commented on his odorous lunches.   I’ll let you know his answer.
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Japanistic – cool, fun, well-designed Japanese bentos and other products!

Something very different for Saba Man via one of his long-time friends and co-workers.

We don’t fish but luckily we have many outdoorsy friends who kindy supply us with locally caught salmon, shrimp and trout…like this one in today’s bento lunch.

Freshly caught and smoked too!

Saba Man is saved from yet another tuna burger bento. Heh…

Complimenting the heady flavors of smoked trout are sweet teriyaki lotus root, sesame egg omelet and asparagus.  The hapa- rice (half brown, half white) is topped with furikake.

There seems to be an overflow of cherry tomatoes at the market and I think I found the most perfectly round, ripe and luscious orb…just for this lunch.

Enoki mushrooms are more than garnish.  Their non-flavor will mellow out some of the stronger items.

And that’s it for a Fish Friday bento!

Have a fantastic weekend.

Be safe and have a marvelous Independence Day celebration!

We are going to check out some fireworks…how about you?

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After taking a short break from posting bentos, I’m feeling revitalized with many non-meat and fish recipes to share with you.  If you’re a carnivore, please don’t leave.  I’m not being preachy, just providing ideas!

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The weekend flew by without catching a breath.   So while I have a moment  to catch my own breath,  I thought I’d better post a bento before you think I’ve stopped packing them.   

Today’s bento features herbed baked salmon, sesame long beans, sprouted rice and a giant kakimochi. 

Just kidding.  That’s not a giant kakimochi.  It’s a piece of tofu jun wrapped in a piece of nori!

Garnishes are furikake (rice topping),beni shoga (pickled red ginger), kaiware (radish sprouts), shiso (perilla leaf), and enoki mushrooms.

Have a fantastic week everybody!

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Today’s lunch (really yesterday’s but I “ran out of Sunday” and didn’t post) is a speedy omelet bento.  Or shall we call it an “Omuben?” 

“Omelet Bento”…too long.

“Omuben”…easy to say and even simpler to pack!

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At last!  The recipe. 

But before you take a peek… a warning that the instructions for Furikake Tuna Burgers only looks daunting.  Three stages! What the heck?  Isn’t bento making supposed to be easy?

No worries. 

I assure you it’s very quick to prepare and the outcome is delicious.  I promise.

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I feel out-of-it.  We are halfway through  December and I haven’t even attempted a winter themed bento until today!

It’s embarassing I tellya, especially with the holiday B.O.M.B. challenge  up and running! Read the rest of this entry →

Frozen salmon patties saves the day! Again.

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Miso Chicken for an in-flight bento?  Yep.

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I’ve been hearing and reading a lot about the health benefits of Forbidden Rice!  “It’s the new blueberry!”

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Today’s featured bento shows off the bright and colorful chard that I bought from the farmers market way over in Sequim, Wa.

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Today’s back-to-school bento contains items that are near-and-dear to my heart.  When I was a kid,  we called our packed lunches, “home-lunch”!

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