If I can think of one single question whose answer would help me be a better bentoist, it's how long bento ingredients (carrots, rice balls, veggie stir fry - anything) can be expected to sit in the fridge and still come out not only nontoxic but tasty. For instance, I stir-fried a little bok choy for bentos later this week this evening - but will it still taste good on Monday? On Thursday? Does anyone have any good guidelines?
|Sesame salad dressing||Supertaster||9||1 year 32 weeks ago|
|Authentic paella?||maki||10||1 year 33 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 36 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 38 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 38 weeks ago|