Tag Archives: sesame

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 – 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 – Lack of green (13/Oct/17)

I wish I had one more ingredient to add more green to the bento today. I only had garlic chives in my fridge that was green… which ended up in omelet. 

Later on I went to a grocery store and replenished my fridge with green ingredients. Only then have I realised it’s actually weekend and there’s no need to make bento for the next 2 days. Well, it happens…

Menu: Garlic chive omelet, Coleslaw salad, Cherry tomato, Grilled Spanish mackerel in saikyo-miso, Rice with sesame sprinkle

Japanese Nashi pear for dessert

Kindergarten bento – Japanese “Nashi” pear (7/Sep/17)

As a sign of changing season, I see many Japanese “Nashi” pears, in addition to Kyoho grapes, displayed in grocery stores in my neighborhood. Compared to what you find in the West, Japanese pears are rounder (sphere) and juicier (maybe comparable to that of watermelon). Again we generally pear the skin off, as it kind of disturbs the taste of the flesh in my opinion. I know, I may be taking its precious vitamins off, but what can I say, that’s how I’ve always eaten my Nashi… (FYI, in Japan we incline to peal off skins off most of the fruits. Must be something to do with… fertilizer?)

Menu: Grilled salmon, Edamame mixed in rice (with sesame sprinkle), Mashed pumpkin & egg salad, Steamed broccoli, Cherry tomato

Japanese “Nashi” pear for dessert

Kindergarten bento – Colours (17/Mar/17)

Menu: Grilled salmon flakes & boiled komatsuna mixed in rice (with sesame on top), Plain omelet, Steamed pumpkin, Cucumber sticks

Kiwi & banana for dessert


As I was sprinkling sesame on top of the salmon rice as the final touch after packing my daughter’s bento this morning, I had a flashback of the colour matching I was doing last night with my kimono. I was trying to achieve a springy look, struggling to see which colour of string should be added to make it look most fresh, cheerful and elegant. 


Only a tiny bit of difference, but I think they do make different impressions to its viewers. The same principal also goes to bento making in my opinion, especially considering the fact we have many traditional colours derived from food and plants. 

Ha! I have never thought of that!

Kindergarten bento – Sunshine bento (23/Feb/17)

After packing rather dull shades of food in the bento box, I was awakened by the lively yellow colour of scrambled egg. It was as if the sun started shining brightly through the gloomy overcast sky.

Menu: Hijiki mixed in rice with scrambled egg on top, Spinach goma-ae, Steamed sweet potato & cabbage

Apple mousse & kiwi for dessert