Monthly Archives: May 2017

Kindergarten bento – Fresh start (Monday, 15/May/17)

Menu: Kajiki sword fish nimono, Boiled green beans, Sliced cucumber salad, Cherry tomato, Rice with scrambled egg on top


After having a super busy weekend participating in a “kimono” presentation show with my daughter this past Sunday, I was looking forward to going back to our normal routine and having a good, fresh kickstart of a week. But the life usually doesn’t turn around the way you plan – our daughter woke up super grumpy, presumably because of fatigue and hunger, and it so happens that it’s very gloomy outside with thick layers of grey crowds this morning. 

We’ll never mind, I’ll treat myself another cup of coffee before starting  to work today. 

Have a good week!

Kindergarten bento – Similar but different (11&12/May/17)

Every morning I tried to come up with a bento that is different both in appearance and taste from the previous day, in order for our ever growing girl to enjoy a variety as well as a daily small surprise of opening this treasure-box like bento container. Despite my effort however, the bentos yesterday and today look quite alike, which I noticed after looking at their pictures.

Grilled fish bento on 11/May/17

Chicken soboro bento on 12/May/17)
Tastewise they are different, but because of the combination of four colours (brown, bright orange yellow, bright red and bright green) they both look pretty much the same… Next time I’ll omit the bright red and see what happens.

Kindergarten bento – Picnic sandwiches (9/May/17)

There was a school picnic at our daughter’s kindergarten with their mummies, daddies and/or caretakers. We went to the Yoyogi Park, right next to the beautiful Meiji Shrine in the heart of central Tokyo.

I usually make Onigiri rice balls for this type of occasion, but this time made some sandwiches for a change.



One with egg salad, another with the Dutch Appelstroop (Apple syrup) with Dutch Gouda cheese, and one with strawberry jam.

Kindergarten bento – Takenoko rice (8/May/17)

During the so-called Golden Week holidays at the beginning of May (one week of consecutive public holidays), we took a short trip to up in the mountains in Gunma prefecture where my aunt and uncle live. Every spring we enjoy visiting them at their beautiful traditional wooden house, built entirely by my carpenter uncle, and going for Takenoko (bamboo shoot) digging in the mountain at the back of their house.

This was only the second year to do Takenoko digging for our daughter, but she was very comfortable and enthusiastic going through the woods to find the small signs of bamboo shoot emerging from the ground.

The hardship of Takenoko digging is worth every sweat. The eating bit afterwards is a great pleasure. This year, I cooked Takenoko rice in an earthen pot for a Sunday brunch with our good friends after coming back from Gunma, coupled with the white asparagus dish inspired by my Dutch husband’s roots. For those who are interested in the recipe of the Taeknoko rice, click here for the one I used.

The leftover Takenoko rice was packed for my daughter’s bento the next day. Last year she could not eat Takenoko, but this year the bento box came back empty!
Takenoko, bamboo shoot