Just Bento

There are many recipes for stewed or simmered beans in Japanese cooking, but this is one of the simplest, and I’m fairly sure, one of the oldest recipes in existence. It traditionally only uses three ingredients — soy beans, sugar and soy sauce — but I’ve added a little salt too since I like the saltiness to be a bit more assertive to balance the sweetness. The beans have a unique, chewy texture that is unlike any other bean dish I’ve ever had. The soy beans become almost caramelized, yet are not cloyingly sweet.

The name budo mame means ‘grape beans’. I’m not totally sure what it means, but it probably means that the beans take on a shiny appearance rather like grapes. They do indeed look like black grapes when made with black soy beans (kuromame), but here I’ve made them with regular white or light brown soy beans, which are a lot easier to get for most people.

Just a spoonful or so tucked into the corner of your bento box makes a nice change of pace, even a mini-dessert of sorts. And of course, it’s packed with protein. continue reading...

[I know I haven’t been posting a lot of recipes lately…travelling around so much does that to you. So here’s a great recipe for vegetarian/vegan kimchi from the forums, by Stephanie.! - maki]

I recently started making my own kimchi, because I was having trouble finding one that was fish free and without a ton of additives. It is super easy and easily customizable. continue reading...

[I’ve substantially updated this article recently to answer some emailed questions about bento accessories and so on, so here it is again for your reading pleasure. Originally posted in August 2008.]

I recently got an email from a Just Bento reader concerning the plastic used to make bento boxes. She was concerned, since she couldn’t read the Japanese writing on the packaging. I’m sure a lot of other readers have similar concerns, especially given recent scares reported in the media about plastic containers leaching chemicals into food and beverages. Keeping in mind that I am not a scientist or expert, just a concerned consumer just like you, here’s what I’ve been able to find out by doing some research on various Japanese as well as English-language web sites. continue reading...

I’m busy getting ready for the photo shoot for the bento cookbook, which starts next week, so I don’t have a lot of time for long posts at the moment. So I thought I’d do a brief write up of this bento I had for lunch today. It’s a good example of a higher-end takeout bento, of the kind you might buy in the food hall of a department store, at specialized stores or stalls in the bigger train stations, and so on. continue reading...

Torihamu (鶏ハム）or chicken ham is a recipe that was born and made popular on the internet. It was first popularized around 2001 or 2002, on an extremely popular and often wild and woolly Japanese community/forum site called 2ch or 2-channel (２ちゃんねる), sometime in 2001 or 2002.

Torihamu is a method of cooking chicken breast meat so that it supposedly resembles ham. Nowadays torihamu has entered the mainstream of Japanese culture; there are many recipes for it in regular cookbooks, and the (very mainstream) Cookpad community cooking site has 370 recipes for making torihamu or where torihamu is a main feature - and 650 recipes where it’s an ingredient.

I didn’t try making torihamu for a long time, since I was skeptical that it would actually manage to turn low-fat, bland and often dry chicken breast meat into something ham-like. But I’ve been experimenting with different methods proposed on the Japanese internets, and am now convinced that it’s well worthwhile making, especially for bento lovers. It is low in fat, has no chemical preservatives, and really lengthens the refrigerator shelf life of chicken. There’s not much difference time and effort wise between making one or several, so it’s really best to make a batch and freeze the extras. I make some when there is a sale on chicken breasts.

So, does it really make white chickem meat turn into ham? Well…that depends on your understanding of what ham should be like. I’d say yes, the torihamu does somewhat resemble cold cuts made from chicken or turkey meat. continue reading...

One of the questions asked in the comments to my first Japan trip report was what kind of healthy ‘fast-food’ options there were. In that vein, I thought I’d talk about something that you can see for yourself, in a way. You might have heard already how totally awesome Japan’s convenience stores, called conbini or konbini, are. They are like the 24 hour delis and bodegas that you see all around a big city like New York in a sense, but go several steps further in terms of customer service. Competition is fierce between the major conbini chains like Lawson, Family Mart, and 7-11, and competition between the conbinis and the fast food restaurants for the quick-meal market is quite serious too.

Japan’s 7-11s are not quite the same as the ones in the U.S. to say the least. One of the services they offer is takeaway or home delivery of pre-ordered meals, including bentos. They have a dedicated web site for this service, called 7meal (セブン・ミール) (in Japanese only.) continue reading...

In case you don’t follow my other food blog, Just Hungry, I am in Japan for the next 3 months. I’ll be reporting on non-bento stuff over there, but of course I’ll be posting about bento related things here!

I just got here yesterday, so I don’t have much to report yet, but here are some photos of takeout bentos available locally, in the suburban area of Yokohama (a major port city near Tokyo) where my mother and stepfather live. continue reading...