Grilled Chicken on Skewers with Black Pepper

A New Year’s Favorite
A Yakimono Regular

Japanese

Grilled Chicken meat on skewers, liberally dusted with Black Pepper, is a popular ingredient in the Yakimono, or grilled items, tier of Japanese Bento boxes for New Year. Continue reading

Bento Mushrooms

For Outings or the Theater
Japanese Box Lunch Ingredient

Bento Mushrooms - Shiitake mushrooms prepared for bento

Bento Mushrooms

Japanese Bento meals began as a convenient way to serve meals eaten on the run in the field or elsewhere.  They were intended to be eaten any time between breakfast and dinner.  Later, they became popular as a snack or Continue reading

Memmi Sauce 麪 味

How to use Japanese Memmi Soup Base

Memmi

Memmi sauce is a concentrated Japanese soup base used to intensify the flavor of hot and cold noodle dishes.

Memmi also has other uses and is used by Japanese cooks to enhance the flavor of a variety of cooked dishes, such as soups and stews.

The name Memmi comes from the Japanese characters for “noodle” and “flavor,” so the meaning is something like “noodle flavoring” or “noodle flavor enhancer.” Continue reading

Japanese Scrambled Eggs

These Eggs Stay Fluffy
Don’t Get Soggy or Mushy, Hours Later

making Fluffy Scrambled Eggs Bento Style

Fluffy Scrambled Eggs Bento Style

Recent Discoveries from Japan: Recent research in Japan by chefs, food chemists and home economists has focused on improving the cooking techniques for foods like Eggs, Chicken, Burgers, and Vegetables than go into box lunches, or Bento, which are typically eaten hours after being made, and often stored and transported at temperatures that are far from ideal.

Japanese consumers often complain about the quality of box lunches available  to them.  There’s nothing worse than a leathery burger, soggy vegetables, or greasy fried eggs in a lunch box. Continue reading

Sauteed Vegetables, Bento Style

Ideal for Box Lunches
Crispy After Many Hours

how to make crispy vegetables for bento lunch

Bento Style Crispy Vegtables

Here’s a recipe for juicy sauteed Vegetables, Bento Style, which incorporates the latest research from Japan on how to prepare dishes that hold up well under long storage between cooking time and eating time.

Sauteed vegetables are a common ingredient in Japanese box Continue reading

Tender Fried Chicken

Topping for Bento
Panko and Fu Are Key

Cooking with rice flour

Rice Flour

Fried Chicken bits are one of the popular additions to a box lunch or Bento in Japan, but again, consumers complain that by lunch time, the cold chicken is tough and tastless.

Here is a recipe for Fried Chicken that may be used in a Bento or in fact anywhere, that is tender and succulent, even after the passage of several hours. Continue reading

Japanese Hamburgers, Bento Style

Building Better Bento
Juicy and Succulent, Eight Hours Later!

Bemto Lunch with Burgers and Rice

Bento Lunch with Burgers and Rice

Burgers are the most popular meat entrée in Japanese lunches or Banto. But consumers often complain about burgers that are hard, leathery and tasteless.

Japanese food experts have been researching better ways to make some of the most popular and common foods that are found Continue reading

Bento III

Putting It All Together
Building Better Bento Lunches

Bemto Lunch with Burgers and Rice

Bento Lunch with Burgers and Rice

Problems with Bento: Research has shown that some of the more popular items in Japanese Bento lunches are not so delicious by lunch time. Hamburgers get touch, vegetables get soggy, and eggs go limp and greasy.

There are two problems, here both connected with time Continue reading