Monthly Archives: October 2016

Kindergarten bento – Shiokoji salmon onigiri (19/Oct/16)

Menu: Shiokoji (salted & fermented ricemalt) salmon onigiri, Diced sweet potato with tori-soboro, Boiled egg, and Cucumber sticks 

Apple wedges for dessert


Shiokoji, salted & fermented ricemalt, has been one of the hottest ingredients in Japan in recent years. Shio = salt, koji = ricemalt, is a traditional Japanese condiment, and we mainly use it as sort of like marinade on fish or meat in order to give extra flavour and tenderness. Since it is salted & fermented, it can preserve food quite well, and is considered to be one of the many superfoods we have in this country.

For whatever reason, some media picked up on it in a cooking program on TV one day, and ever since then shiokoji has become an important must-have item in our everyday kitchen. Everyone started talking about it, even though it had been there for ages, as if it was some novel discovery. My mum and her sisters are crazy about it also, and even culture their own shiokoji at home. They consistently and a little persistently kept suggesting me to use this magical ingredient, up to a point where I had no choice but use it so that I can make them happy hence quiet. But you can never underestimate your mum’s or auntie’s wise words. Once I started incorporating it in my cooking I have become a big fan.

So there it is, marinated salmon filet in shiokoji. I grilled the filet this morning in our fish grill for our little girl’s onigiri riceballs. I added chopped boiled komatsuna for extra crunchiness and flavour.

Shiokoji made by my auntie T

Kindergarten bento – Leftover makeover (18/Oct/16)

Menu: Simmered taro potato & chicken thigh, Boiled Moroccan green beans, Ham omelet, Rice with “shirasu” baby sardines

Apple wedges (in bunny shape) for dessert


Apologies for my little girl.

Hi my honey bee, what you see in your lunch box today is almost exactly the same as you ate last evening for dinner. But Mama made an extra effort to cut out the bunny shape out of your favorite red apple for dessert. Hope you’ll enjoy your lunch today.

Love, Mama

Kindergarten bento – Busy morning (17/Oct/16)

Menu: Tori-soboro (chicken crumble) variation with chopped veggies and tofu, Roasted sweet potato, Goma-konbu, Baba-hamu-kyuri

Green grapes for dessert


Having some guests over the weekend. I didn’t have time for grocery shopping for bento making on Monday. Whipped up this packed lunch box using the ingredients stored in our pantry/fridge/freezer. Not too bad!