Monthly Archives: July 2016

Summer school bento – Edamame rice (21/Jul/16)

Menu: Edamame & jako rice, Spinach omelet, Bacon & green bean roll, Mased pumpkin and carrot combo, Goma-konbu 

Apple wedges for dessert

 

The Japanese kindergarten our daughter attends to is closed for the summer as of today until the end of August. Not sure exactly why, but it has always been 21st of July when the summer holiday starts in the Japanese school year even since my time (ugh, more than 3 decades ago😳). 

Anyway our girl is off school, and making the most of this opportunity, we decided to send her to summer school to an international preschool near by. Unlike her Japanese kindergarten, this preschool offers lunches for those who wish (that come with a fee). I asked our daughter which she prefers, as I thought she may want to eat the same food her friends eat. But to my surprise she replied, “Mama’s obento”, and this means I’d have to continue to cook in the morning during her summer holiday, too. Well, maybe it was stupid of me to provide her the choice, but I must admit, when she said so, this warm sensation flew all around my body and I hugged her tightly and didn’t want to let her go (but she wriggled herself away). She likes it – my bento, my cooking. It assures me that she is happy with what I present to her. And that is a good thing to know because bento making can be a bit cumbersome and time consuming, but it’s worth it when you know it makes someone happy.

So here it is, her summer school bento, in another bento box that she used to use at her daycare, just to give her the sense of summer holiday that is somehow a bit more special than the other seasons.

Kindergarten bento – Curry (19/Jul/16)

Menu: Curry, Rice, Steamed broccoli

Apple wedges for dessert

  

No curry?! What’s up with that? 

Today at our daughter’s school, the older children has their first cooking activity, making Japanese curry for everyone and serving it for the younger ones. Our daughter’s homeroom teacher Miss N asked the parents to put only rice in the bento box (and some side dishes if we wish). That is why the half of her bento box is empty. 

It is endearing for me to picture the little ones being excited with the idea of eating something made by their older friends whom they admire dearly. As part of the ingredients, they apparently use some vegetables grown by themselves in the kindergarten field. I am grateful for this opportunity for the kids to experience the system of how the food is made and consumed. It is a great, maybe the best way to learn our culinary, dietary and dining culture all at the same time. 

I like making bento for our little girl, but I also enjoy this special break which provides her another element in the joy of eating.

Kindergarten bento – Niku don (11/Jul/16)

Menu: Niku-don, Hijiki, Tomato omelet, Steamed broccoli & potato, Edamame

Nectarine for dessert

This past Saturday I joined a farewell party of my very good friend, which started off at a posh champagne bar in the centre of Tokyo. It was a ladies’ night out, and we all beautifully dressed up for the night to celebrate the new phase of our dear friend’s life in style. In fact I hadn’t gone out like that for weeks, agh, months, to be out at night in a sexy attire without my husband, to be a little self-conscious, energised and excited (and of course a little sad for my friend’s departure). It was great to spend time with a group of nice, witty, smart, beautiful women, and with the magical power of bubbly drink we carried on to the next trendy bar followed by another. It was way past my bedtime, and by the time I came home there was only four hours left until our active daughter would wake up in the morning to demand her breakfast. The next day I was unavoidably knackered but tried my very best to carry out my Mummy duty with my eyes half open the entire day. What a difference from the glamorous soiree the night before.

This morning I was still quite tired from the night out, but managed to get myself out of bed and fixed up this packed lunch in my auto pilot mode. Niku-don can be marinated in 5 minutes while the omelet is being cooked. Hijiki, broccoli and edamame are all leftovers from the weekend. Another new week has started, with already a distant memory of my adulthood pleasure. I appreciate the contrast; that’s what makes the life interesting and fulfilling, and the sight of our little girl’s bento makes it even more special and real.