Just Bento

Well hello there JustBento readers. Here’s a recipe for you! continue reading...

Yasai no nikumaki, or vegetables wrapped in thinly sliced meat, (niku means meat and maki means wrap or roll) is a colorful and delicious standby item for bentos in Japan. This recipe uses a typical American cut of beef, very thinly sliced sirloin or ‘cheesesteak beef’. continue reading...

The Guy is back, with a hearty yet fairly low-calorie warm bento. continue reading...

The Guy (also known as Max) and I have a shared resolution this year: We Must Lose Weight And Get Fitter Or Else. He has high blood pressure, I have high or disturbingly fluctuating blood sugar. But we both have this basic problem, that we love to eat good food. And, especially during the day, we need our tummies comfortably filled or we get cranky.

One solution to this problem: soup for lunch! continue reading...

The Guy comes up with a manly meat-and-potatoes bento with not a rice grain in sight. continue reading...

A substantial bento with some pretty strong flavors. continue reading...

This is the kind of bento item that you see quite often in homemade Japanese bentos - a simple deep fried fritter or nugget. I haven't featured a lot of these on these pages, because I know that many JustBento readers are leery of deep frying in general. However, they are quite easy to make, especially if you make them for dinner and reserve one or two for next day's bento - or even freeze a few. The general theory behind including a bit of fried food in a bento is to make it just a bit more filling and substantial. And remember, for a bento you only need one or two. continue reading...

The guy steps it up with a riff on an Okinawan speciality, taco rice. continue reading...