Putting It All Together
Building Better Bento Lunches
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.
“It is a little lower in calories and a little higher in protein content than wheat germ, inexpensive and rather good tasting.” — Joan Itoh
Kao Fu, Chinese Canned Wheat Gluten
Wheat Gluten, called Fu 麩 in Japanese and Mian Jin 面筋 in Chinese, is a protein made from wheat germ that is used a lot in several Asian cuisines. It often appears in vegetarian dishes. 
Fu is eaten commonly in Japan, often as a garnish in soups. Sometimes it looks like a white flower, floating on the top of the soup. When you bite into it, it has a rather bland taste and a chewy texture Continue reading →