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Making your own frozen kabocha squash, plus a simple recipe for simmered kabocha squash

2 Oct 2009 by maki :: 10 comments

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It’s the best time of the year to stock up on your own frozen kabocha squash; here’s how to do it. Plus, an easy to remember recipe for classic simmered kabocha squash. continue reading...

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Bento no. 7: A mostly make-ahead bento with fall vegetables and tamagoyaki

19 Nov 2007 by maki :: 2 comments

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Bento contents:

  • 1 1/2 cups (370ml) sweet potato rice (300 cal)
  • Braised spicy daikon radish and carrot (50 cal)
  • Japanese-style omelette (tamagoyaki) with green onions (120 cal)
  • Stewed dried shiitake mushrooms (5 cal)
  • Broccoli florets with wasabi sauce (5 cal)

Total calories (approx): 480 cal (how calories are calculated)

Time needed: 30 minutes total (20 the night before, 10 in the morning)

Type: Japanese, no meat (egg) continue reading...

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Bento no. 5: Black bean burger and mushroom rice vegan bento

12 Nov 2007 by maki :: 15 comments

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Bento contents:

  • Vegan mushroom rice, with 1 cup white rice (190 calories)
  • Black bean mini burgers with tomato sauce (250 calories)
  • Instant radish pickles (5 calories)
  • Blanched spinach (20 calories)

Total calories (approx.) 465 calories (how calories are calculated)

Time needed: 30 minutes total (20 the night before, 10 in the morning)

Type: Japanese vegan continue reading...

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