Tag Archives: leftover

Kindergarten bento – How many ingredients comparison (29/May, 30/May, 31/May, 1/Jun,4/Jun, 5/Jun)

29/May – 11 ingredients

Simmered cod, rice, edamame, egg with corns, spinach in sesame sauce, cucumber, carrot, apple, banana

30/May – 11 ingredients

Fried chicken (with corn flower), green beans, broccoli, cherry tomato, goma konbu (sesame & kelp), rice, furikake sprinkle (counted as one), apple, strawberry

31/May – 12 ingredients

Bread (count as one), ham, cucumber, scrambled egg, cheese, Dutch appelstroop, peanut butter, blueberry jam, green beans, apple mousse, mashed potato, cinnamon

1/Jun – 10 ingredients

Chicken soboro, chopped komstsuna, rice, sesame, tomato omelet, broccoli, cucumber with bonito flakes, watermelon

4/Jun – 11 ingredients

Nikudon (pork slices, sliced cabbage, rice), broccoli, cherry tomato, tofu omelet (tofu, egg, ao-nori (seaweed) powder), cherry tomato, apple, banana

5/Jun – 11 ingredients

Tortillas (counted as one), ham, cucumber, cheese, Dutch appelstroop, strawberry jam, banana with Nutella (secret, as it’s not allowed at her school), boiled egg, broccoli, watermelon

Wow, I am quite consistent, with mostly 11 ingredients used every day.

Kindergarten bento – 15 ingredients (Wednesday, 23/May/18)

  1. Rice
  2. “Shirasu” baby sardines
  3. Kelp (konbu seaweed)
  4. Sesame
  5. Carrot
  6. Egg
  7. Tofu (mixed in omelet)
  8. Ao-nori (seaweed) powder (mixed in omelet)
  9. Pumpkin
  10. Chicken filet
  11. Okra
  12. Cucumber
  13. “Katsuo-bushi” bonito flakes (mixed with cucumber slices)
  14. Strawberry
  15. Banana

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Kindergarten bento – Childhood (18/May/18)

A few days ago, I mentioned about the bright colours I tend to use in my daughter’s bento, which I naturally inherited from my mum. I kept thinking why my mum’s bento involved so many vivid colours, especially considering her strong preference on subtle, understated hues when it comes to her clothing (which I also naturally inherited). Thinking back, I’ve never seen her wearing bright red, yellow or green that we both use in our bento’s.

Then I remembered about my conversation with my mum while back, when I was still living at my parents’ place, maybe over a cup of green tea after dinner sitting in Kotatsu*. She told me the story of her bento, reminiscing her childhood memory. She said, growing up, she was always embarrassed with her bento her mother (my grandmother) made for her. During lunch time at school, she always hid the contents of her bento, covering them with the lid of her bento box, so her friends would not see what she was eating. She said her bento was always filled with only very basic ingredients, usually just rice with an umeboshi (pickled plum), pickled veggies and nori seaweed dipped in soy sauce. Sometimes, maybe omelet if their chickens lay some eggs in the morning. Her memory of bento was colourless and somber, despite the fact it wasn’t her intention to put her mother down. It was not so long after the war, so there was limited amount of food supply. They lived in the mountains, and most of the time they depended on their own rice and vegetables they grew in the fields. Moreover, her mother had six children to take care of, on top of working in their rice and vegetable fields and silk farm. Simply put, she did not have luxury of making colourful bento.

This seem to have significantly influenced my mum on how she prepared bento for her daughters (my sister & I). She wanted to make visually cheerful bento with vibrant colour palette, so that we didn’t have to go through what she had gone through, and she could give us different experience surrounding what’s inside this tiny box . I remember being always proud of my mum’s bento. I never had a slightest thought of hiding it from my friends. It was quite opposite for me, I always wanted to boast how pretty my bento looked. All these years I never thought about what was behind my mum’s bento. And now, more than ever, I sincerely appreciate my mum for her beautiful bento and embrace all the amazing history that comes with it.

* Kotatsu is a low table with a heating device under the table top, with one or two layer/s of blanket covering the table under the table top to preserve the heat

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Kindergarten bento – Frozen tori soboro (14/May/18)

Monday morning after a busy, eventful weekend.

There’s nothing else more useful than the frozen “torisoboro“, the chicken crumble, to prepare a quick bento for your little one.

For recipe, click here.

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Kindergarten bento – Leftovers (10/May/18)

Last night for dinner, I cooked beef steak with pan-fried potatoes, carrot & chicken filet soup, stir-fried komatsuna & corns, and boiled broccoli.

The leftover ingredients have been transformed into the bento for my daughter today.

Menu:

  • Rice mixed with boiled chicken filet (from the soup) & green furikake sprinkle (with goma-konbu on the side)
  • Potato salad (from the pan-fried potatoes) with boiled carrot (from the soup)
  • Corn omelet
  • Boiled broccoli
  • Stir-fried komatsuna

Although I was quite happy with the makeover, my daughter claimed yet again that the chicken (well she thought it was fish) was too dry.

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Kindergarten bento – Corn rice (1/May/18)

We had a couple of guests over for dinner at the end of April. They were visiting Tokyo from the Netherlands, and I wanted to offer them a true Japanese experience. I cooked homely meal, with marinated pork, tofu salad, light-fried aubergine, and corn rice.

The dinner was lovely, with home cooked food, champagne, great company and interesting, grown-up conversation.

Our daughter sneaked out of her bedroom a few times, trying to be a part of it. She asked for corn rice in her pajamas, but I declined her request and told her I’d pack it for her bento the next day. She seemed to be convinced and went to bed finally.

Here is the bento with the leftovers for our cheeky girl.

Kindergarten bento – Toshi-No-Se (15, 18, 19, 20, 22/Dec/17)

In Japan, it is said that “toshi-no-se,” the year-end, is bound to be busy, as everyone starts acting somehow anxious to finish off things prior to the fresh start of the new year. As mentioned before, the new year is a big deal in this country, and we do everything to make sure the new year to be quiet and special. 

This year was no exception for me also, and I was running around like a headless chicken without any time to stop and take a big breath… until we left for our Christmas holidays in the Netherlands to visit my husband’s family. Hesitantly we dropped unfinished errands, hurriedly packed our suitcases, left beautiful & sunny Tokyo, and arrived in the equally beautiful, but quite dark Netherlands yesterday. It is Christmas Eve here in the Netherlands, and things already seemed to have slowed down, and people are starting to relax for the festivity to begin. The sense of rush I was feeling in Japan is nowhere to be seen here. It’s an interesting realisation what a huge difference there is depending on which culture you’re in.

Looking back at the bento photos I didn’t have a chance to upload before our departure, I can vaguely remember how I managed all these bento making during my busy schedule. It’ll resume in the new year, but for now I’m relieved that I won’t have to do it for the next two weeks.

Happy Holidays!

15/Dec/17 – Grilled cod in saikyo-miso

18/Dec/17 – Simmered sword fish

19/Dec/17 – Nikudon-don

20/Dec/17 – Macaroni genovese 

22/Dec/17 – Chicken soboro