The Beginning

It started with an article in the NY Times. Then buying bento boxes from Amazon {about $15-$20.00 each}, a bento cook book {Bento Boxes - Japanese Meals On The Go by Naomi Kijima}, surfing the web {favorite site www.justbento.com}, buying a sushi rolling bamboo mat from a kitchen store, and a couple of shopping trips to Whole Foods {following Jane's beaten path}. And away we go {with a few weather interruptions of course}.

The bento box is about 3" X 7-1/2" with two levels. The bottom level is about 1" height and the top level about 3/4". There is a small cap for the bottom level and a sliding divider for the top level. On the lid is a small lift section for chopsticks. All very cool. The general idea is a mixture of colors, textures, and small amounts of a variety of foods. Typically there is a rice component {although you may note one bento box had sweet potatoes in place of rice and another not pictured had pasta salad}, a small protein component, veges, and fruit. At least that's the way I do it. We keep soy sauce and wasabi at the office. Much of the food is prepared the night before and assembled in the morning. It takes about 15-30 minutes in the morning depending on what how much morning prep there is to do. Details about individual bento boxes and the ingredients will come later, including successes and flops.

All in all the bento box experience is a positive, a chance to do some kitchen work with advice from but limited power of the head chef, and a cheap thrill for a 61 year old who needs all the cheap thrills he can get.

Cheers, Gary