The Wonderful World of Bento

Oyaki, omabushi, and furokike, oh my! I'm in love with Bento!

If you haven't tried it, let me give you a quick run-through of what to expect. Traditionally, these are lunchbox type meals eaten at room temperature. They are very tightly packed in tiered containers with a wide variety of tidbits which usually follow a 3:2:1 ratio of rice, veggies, and meat.

Since bento traces its origins back to Edo-era Japan, the contents are usually Japanese. But why stick to tradition? Bento boxes can be packed with any type of food. And you don't have to stick to the 3:2:1 ratio, either. The only hard and fast rule with bento is the packing. Every tiny bit of space is used, so that food does not shift around. And there are all sorts of tools and tricks for keeping food separate, so you don't have to worry that your jello is going to mix with your potato salad (ick!).

For many mothers (not just Japanese ones) bento is more than just a way to ensure children eat healthy meals. It's a way to get kids excited about healthy options by making food look appealing and fun. Hey, if the big corporations do it for junk food, we oughta be able to turn the tables using their own tactics, right? Let me give you some examples:

I like the salad monster, but I think the hotdog fish are my favorite. The 'net is full of examples that are far more elaborate than this, but you get the idea. Not just for kids, adults can also harbor a secret desire to have fun and play with their food. Bento gives you so many options to be creative and encourages you to eat healthy portions too.

And speaking of creative, many of you know that I'm sensitive to carbs (though I love 'em!). Bento--no surprise considering its origin-- is very rice-centric, which can cause difficulties for the carb conscious. One solution is to turn the 3:2:1 ratio on its head, putting meat first. Another solution is to get replace white rice with brown rice. But it's important to pick the RIGHT brown rice, a variety that's tasty and has all the properties of traditional sticky rice. I use Lundberg short grain brown rice and, if I cook it right (use a 1:3 rice to water mix and steam for at least 45 min), there's no trade-offs.

Enter my new favorite snack: brown rice onigiri. Cook some brown rice using the method I just mentioned. While it's cooking, take 2 slices of bologne (I use the light variety) and a handful of green onion tops. Slice both of them into very small pieces and toss in a pan over medium heat. What you're doing is drying out the onion and browning the bologne, which leeches out the fat and enhances the flavor. After 6-7 minutes of stirring, take it off the heat and wait for your rice to finish. Fluff the rice and add the bologne and green onion. Mix.

To shape this mixed onigiri, put a square of plastic wrap in a small bowl. Spoon half a fist of the rice mixture into the plastic wrap, gather the corners, twist tightly so that all the air is out, and push the rice into a triangular shape. Or, since you've already done the unthinkable (the bologne) forget about shaping. Odd roundish lumps eat just as good as pretty perfect triangles. So, whether you've shaped or not, stick the plastic wrapped onigiri in a ziplock and put it in the fridge. If yours lasts more than 3 days, freeze the leftovers. Mine rarely makes it past the next day's lunch. It's nutty, it's salty, it's oniony. Dip in soy sauce or teriyaki or even chili sauce if you're so inclined. And don't be afraid to add different and crazy ingredients. Being crazy is part of being gaijin!