Ham and Pea Pods

Ham and Pea Pods

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This simple dish was often served at my local izakaya when I lived in Shinjuku. The mama-san of the shop would blanch pea pods and toss them with sliced ham and dress with mayonnaise. Sometimes hard-boiled eggs would find their way into the dish. This can be made quickly, is a nice way to add another dish to the dinner table, and leftovers can be used for obento.

Wrapping up the bento

Wrapping up the bento

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The bento is topped with a pair of chopsticks and then wrapped in a bandana. This is what Shinji-san takes to work everyday. 

Being Green in Japan with My Hashi

Being Green in Japan with My Hashi

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Disposable chopsticks are a way of life in Japan in Japanese restaurants. But it does not have to be. For those looking to avoid this, carrying around a pair of your own chopsticks, called "my hashi" for "my chopsticks" is a great alternative.

My pair are lacquered and I look for chopsticks with fine tips as I think they are easier to eat with. When purchasing the set it is suggested to pick up the small plastic cover to protect the tips from getting broken while carrying them around town. The cover is a spring theme of sakura cherry blossoms.

For me, it is not just the "green" or "eco" factor, but it also elevates the dining experience for me to use a nicer pair of chopsticks. My husband has a pair that I pack with his bento lunch box each day.

There are pairs that are even smaller that break into two pieces that need to be screwed together so that you could even carry them around in your coat pocket.

I try to carry these around with me as much as possible. The reaction by the staff from airplanes to restaurants have been very positive. Best of all, most of the time they will wash my chopsticks for me. That is customer service that I love that is only found in Japan.

Bento 101

Bento 101

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Iwashi misoni, hijiki nimono, koyadofu tatsuta-age, renkon namasu, daikon and carrot kinpira.

Green pepper stuffed with ground pork, hijiki and mame nimono, scallops Tsukudani, shiitake amani, Satsuma-age.

While putting together my bentos, I try to incorporate a variety of colors and cooking styles. Shinji-san doesn't like fried things so most of the contents tend to be simmered, braised or grilled. I also look for a balance of protein, vegetables and sea vegetables. One of the trays is for rice and even that gets switched around during the week for variety. Zakkokumai (grain-filled rice), mazegohan (gohan mixed with seafood and vegetables) and takikomigohan (rice cooked with vegetables and if you like, seafood or chicken).

The bento is wrapped up in a bandana with chopsticks that he carries with him to work everyday. The bento box and chopsticks are washed and ready to use for the next day.

Part of the fun of making bento is planning what to put in each day's bento by looking at what is in the fridge.

Japanese Lunch Box Bentos

Japanese Lunch Box Bentos

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Grilled sanma, omelets with shirasu, renkon kinpira, broccoli, sauteed liver and nira.

Zakkokumai gohan, grilled sanma, gobo stuffed kombu maki, kiriboshi daikon, shishito with katsuobushi, daikon and umeboshi.

Lunch boxes for my husband, Shinji!