these were some of the obentos i made.
kisses from oishi-nyo!
prepared it overnight, then cooked it in the morning. it was easier than preparing everything in the morning.
kisses from oishi-nyo!
about oisho-nyo
Bentō (弁当 or べんとう, Bentō?) is a single-portion takeout meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish. Containers range from disposable mass produced to hand crafted lacquerware. While bento are readily available at convenience stores and bento shops (弁当屋, bentō-ya) throughout Japan, it is still considered an essential skill of a Japanese housewife to be able to prepare an appealing boxed lunch.
Bento can be very elaborate, aesthetically pleasing cuisine arrangements. Often the food is arranged in such a way as to resemble other objects: dolls, flowers, leaves, and so forth.
A bento is traditionally made in a 4:3:2:1 ratio: 4 parts of rice, 3 parts of the side dish (either meat or fish), 2 parts of vegetables/fruits, and 1 part of a serving of pickled vegetables or a dessert. However, almost anything can be used to make a bento.
Several pre-cautions should be taken when making a bento. The most important thing is to avoid food poisoning, especially in summer. Foods should be cooked well and the bento must be stored in a cool, dry location. If sushi is a part of the bento, it should be prepared with more wasabi than normal. Foods covered with sauce should be carefully packed, or avoided altogether, as sauce may spill over on to the other foods. When cooked rice is a part of a bento, it should be cooled by leaving the bento open first. If a bento is closed before it is sufficiently cooled, the steam from the rice will condense inside the bento and make the food soggy.
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kisses from oishi-nyo!