A walk down the alley behind my house and an encounter with the prettiest shades of pink.

I remember watching the Japanese film “Ikigami: The Ultimate Limit” (a rather grim story), and it said how cherry blossoms have to ability to make everyone happy.

I think this is it.

Just like happiness, I can never get enough.

And what better way to appreciate this cascade of petals than to enjoy some pink sweets and bentos? Those of us who can’t find edible cherry blossoms in local stores but have a penchant for pink things will have to find other ways to indulge ourselves. Sakura denbu is a popular choice. But I was also thinking about making these too…

Red Bean Onigiris

I saw a red bean rice recipe that is eaten for celebratory occasions in the cookbook Basic Japanese Cuisine. Bento-obsessed, my first thought was to modify it for making onigiris.

• 180mL glutinous rice (yields about 3 onigiris)
• 30mL dried red beans
• pinch of toasted sesame seeds
• pinch of salt

The onigiris derive their subtle colour from the Azuki red beans. You can easily find this type of bean at your local Asian markets, either dried or canned. Make sure you get the dried ones!

Wash and drain glutinous rice; set aside. Add red beans to a big pot of water, bring to boil, and drain. Add 300mL of water to red beans and bring to boil again. Let it simmer for 10 minutes and drain. Remember to keep the liquid: it is what makes the rice pink.

In a ricecooker, soak glutinous rice with the cooking water you just saved for 30 minutes. Stir in red beans and cook rice as usual. In general, you will need about 250mL of liquid to cook the rice. Depending on how pink you want the rice, you can adjust the ratio between the red bean water and plain water. For my onigiris, I used approximately 200mL of the red bean water and substituted the remaining 50mL with plain water.

When rice is done, let it cool a bit and shape it into onigiris. Add a dash of salt and sesame seeds. Enjoy with your favourite bento treats, under sakura blossoms.

After publishing the first part on aesthetics back in January 2008, I once joked that I probably won’t get around to finishing the second part until after I finish my undergraduate degree. Well, here it is now, and I’m heading to law school in a few months.

Maybe it is just a lame justification, but I am glad that I had let this sit in my head for such a long time (I had first thought about writing this back in July 2007). Looking back at previous drafts, I don’t think I had thought about these ideas thoroughly enough.

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Last post, we discussed the significance of fragmentation in food arrangement. A quick glance through bento communities would show the great care that many devote to fashioning discrete parts, often with tools such as cookie cutters and egg moulds. Just as important, however, is keeping an eye on the overall organization. This post will focus on one primary aspect of maintaining the relationships between fragments. Like before, I hope that this post will serve as a catalyst for more discussion on the aesthetics and nature of bentos.

Contrast

Not only the most ubiquitous, contrast is also the easiest theme to achieve. It can manifest itself in colour, taste, texture, or form. The following discussion will concentrate on colour and form.

If you flip through a conventional bento book, you will often find a list of recipes organized by their principle colours. For instance, a section on red might have dishes with tomatoes, red peppers, or radishes as the main ingredient. Efforts to escape monotony in colour adds not only to the visual experience but also to the nutritional value of the bento. I can’t pinpoint the reasons for that off the top of my head, but I am sure that you too would have read about that already. At the very least, it ensures that you are consuming a nice variety of foods (junk food and food colouring being the exceptions).

Having lots of colours in our bento is one thing, but we also have to think about their arrangement. One general rule to keep in mind is contrast: bright vs. dark, warm vs. cool, pale vs. saturated. Things placed adjacent to each other because they are different, and not because they are similar.  This is a mode of organization that departs from its usual meaning and lets the individual elements to stand out.  In other words, their distinctiveness originates from this relational context.  As Roland Barthes once wrote on sukiyaki (although I also think it would be interesting to apply it for understanding the bento):

… everything is the ornament of another ornament: first of all because on the table, on the tray, food is never anything but a collection of fragments, none of which appears privileged by an order of ingestion; to eat is not to respect a menu (an itinerary of dishes), but to select, with a light touch of the chopsticks, sometimes one colour, sometimes another, depending on a kind of inspiration… (1)

Of course, contrast can also extend beyond colour and even food itself.  It can take into consideration the shapes, and the relationship between the container and the contents. Round foods can be placed on an angled vessel, light on dark, translucent on opaque, and so forth. One simple example would be white rice in a bento box with a dark interior…

Bibliography

1.  Barthes, Roland.  Empire of Signs.  New York: Hill and Wang, 1982.

<< Fragmentation :: Asymmetry >>

Happy New Year.

poladroid x homemade cinnaroll

Oh readers, how I have missed thee. How was your autumn?

Hopefully, when I get my new camera (the old one broke down back in September), I will be able to resume my blogging adventures. I feel rusty, bento-wise.

After a rough day from before, Justin and I woke up to a breakfast of salmon tartar, hot coffee, and…

… Orange poppy seed cake.  I never noticed until then, but there are very few things as pleasurable as having a huge wedge of cake with a cup of good coffee.  

The place was Nordic Bakery, a small Scandinavian cafe tucked away in a quiet block off the bustling streets of Piccadilly Circus. Featured on the “cool” periodicals like Wallpaper and Monocle, it is praised not only for its menu but also for its design.

I really enjoyed its cappuccino: so silky, aromatic, and rich.  One thing I noticed is that the general quality of cappuccinos served at your average cafe is considerably higher in Europe than what I find in North America.  In the past, I never liked cappuccinos, because they tasted watered down (and the poor quality made them overpriced).

(Marimekko bags on the wall) 

But I guess I like the cafe’s interior design and ambiance even more.  Don’t know what it is exactly, but there exists this strange bug in my system that goes crazy every time I encounter Scandinavian or Scandinavian-inspired designs.  Maybe it is because of the clarity and ease with which beauty is found.   The lines and their intersections appear so straightforward and simple that I can’t help thinking to myself: “Why yes!  It must have been like this, and it should have been like this.  All along.”  

We spent an afternoon at Tate Modern, one of the most anticipated stops on our list.

Lots of art, magnificent spaces, sunny weather, quaint surroundings, and a view by the river.  What’s not to love?  Like the V&A, this is another place that I would love to drop by randomly in times of dolce far niente.

I also sent my mum a quick hello via the awesome webcam service outside the museum shop.  Simply record your message, enter the recipient’s email, click submit, and voilà!  You got yourself and your faraway loved ones a sweet souvenir.  Despite my incessant prodding, Justin adamantly refused to appear on camera for his family and friends.  What a cold-hearted party-pooper.  

“And Justin is taking pictures of staircases.  He doesn’t want to say hi.”

After a quick supper of baked seafood rice, we went to see the St. Paul’s Cathedral city salute parade.  Not sure of its precise purpose, but I reckon the event was for honouring the British military.  Unfortunately, my height prevented me from fully appreciating the parade.  Physical compactness, apparently, is not always a desirable trait in our modern age.  

(original image from The Daily Mail)

<< Day Five :: Day Seven >>

Names & Addresses

Nordic Bakery
14A Golden Square
London, W1F 9JG

Tate Modern
Bankside
London, SE1 9TG

It is hot out, and you don’t feel like eating, let alone cooking.  Don’t fret, there is always hiyashi chuka (冷やし中華). 

Hiyashi chuka consists of a plate of chilled ramen noodles served with an assortment of toppings and a refreshing sesame or soy-based sauce.  There are many toppings to choose from, ranging from fancy to cheap: char-siu pork, shredded chicken, asparagus, shrimp, shiitake mushrooms, bean sprouts, pickled ginger, and so on.  It is the perfect summer treat.  I made the most basic version with shredded egg, tomato, ham, and cucumber.  Offering a nice balance of ingredients, textures and colours, hiyashi chuka works well in a bento too.

Ingredients and Procedure 

For noodles:

• 1 serving of ramen noodles 
• 1 egg, beaten
• a chunk of cucumber
• 1 slice of cooked ham
• 1/2 of a medium tomato 
• a dash of toasted sesame seeds (optional)

For sauce:

• 2 tbsp dashi
• 1 1/2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar
• 1 drop of rayu (optional)

Cook ramen noodles according to instructions on package.  Avoid using instant ramen noodles: I have not tried them myself, but I imagine that their texture won’t be chewy enough.  When noodles are done, drain them and cool them with cold running water or ice immediately.  Set aside.

Heat a nonstick pan over medium low heat.  Add egg and spread it out into a thin crepe.  Finely slice egg, cucumber, ham, and tomato.  Arrange noodles and toppings in a (chilled) bowl.

Mix all ingredients for sauce together.  Pour sauce over noodles and garnish with sesame seeds (if you want) just before serving.

Afterthoughts

I don’t have any sesame seeds in the pantry right now, so that is why I did not add them to my hiyashi chuka here.  Nevertheless, I would recommend them for their nutty aroma.  I would also love to eat this with a  sesame sauce next time!

Also, if you have the time, you can chill your serving bowls in the refrigerator for an hour in advance.  Ah, the luxury…

(Hiyashi chuka with shredded ham, cucumber, egg, and tomato)

Two weeks ago my friends and I went to the Powell Street Festival, an annual event in Vancouver celebrating Japanese food and culture.  Fellow bento-er Nilmandra has written about its food stalls, and I have to agree with her that the selection of matsuri treats was impressive.  

So here is a bento inspired by one of the many things I had at the festival.  I had learned about hiyashi chuka from the New Dotch Cooking Show, but this was my first time having it.  I loved its refreshing taste and simplicity.  After doing more research on flickr and seeing wonderful examples like this and that, I decided to make my own (detailed recipe here).  Cheap, quick, and easy: it is just what we need what summer fatigue kicks in.

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I went to the festival two days in a row, each time with different people.  It had been rainy and cloudy the whole week, but fortunately we were blessed with good weather that weekend.  The festival took place at a local park, but there were also side events hosted at nearby schools, galleries, and community centres.  Free entertainment and cheap eats?  Wee!

(I love her ensemble! – photo credit: Justin)

Initially, my companions and I had wanted to see the festival for its suikawari event and its art exhibition.  Little did we know that it was its food that would become our primary interest.  With food stalls lining up opposite sides of the park, we spent most of our time running back and forth and lining up for food, and picnicking on the grass.  When I visited the festival again the next day with another friend, we still did the same!

(Crayon Shinchan; making imagawayaki)

At the end of my two days there, I had tried something from almost every booth: yakisoba, potato croquette, yakimochi, takoyaki, yakitori, imagawayaki, hiyashi chuka, temaki, tofu chocolate fudge cake, and even a soy milk pina colada.  It seems so much fun to run a festival food booth; I wish someday I could help out at some similar event!

(FYI, I am very good at making takoyaki on Wii.)

One of my buddies, who was down with a bad case of pneumonia and desperately wanted to get out of the house, got a bento box and liked it a lot:

Get well soon!

First of all, I want to thank you all for the kind messages you left me!  It is going to take a few days before I pick up the pace and reply to all the comments from the past two weeks, but it will be done.  Hopefully new travel posts will be up every week, for those of you who are still reading (苦笑).

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Well, (sh)it happens, and this was not a good day for either of us.

Our fifth day kicked off with a bang, courtesy of my alma mater. While doing my routine email and account checks in the morning, I discovered that my school’s registrar office had made a gross mistake with my records, which affected my request for graduation approval. Because of the time difference between Europe and North America, I could not bombard their office over the phone until later in the afternoon London time. That effectively put me into a foul mood for the rest of the morning.

Anyways…

The first meal of the day took place at another fish ‘n’ chips joint in Covent Garden called the “Rock and Sole Plaice.” We had stumbled upon it on an earlier day and had wanted to try it out because of its charming outdoor seating area. We ordered a serving of fried kalamari and fish ‘n’ chips to share. I couldn’t say whether I liked the fish ‘n’ chips from the other day or this one more: I was panicking over my graduation status the whole time.  Justin, still functioning at the time, found the chips from the other place better. Experiencing grease overload, he also decided that he would not be having anymore fried food for the next little while.  In retrospect, I wished I had brought along some spicy and citrus salt to cut through the grease.

After brunch we made our way to the British Museum. While the guy was left to do some exploring on his own, I ran off to talk to my academic advisors over the phone.  So there I was, at one of the most celebrated museums of the world, stuck in the phone booths next to its gift shop.  Good thing I had visited the museum before.

I feel horrible saying this, but I also find the British Museum and the Met very similar.  Of the two, I like the New York version better for the design of its Egyptian wing and the sword collection.

Luckily, the problem was solved after a series of pricey long-distance calls. After reuniting with Justin, we carried on with our day.  Since he was not interested in the archaeological exhibits (he was probably there for Norman Foster’s glass ceiling), we cut our visit short and headed off to the National Portrait Gallery.

But before arriving at the Portrait Gallery, we had an impromptu stop at a Hong Kong style café in Chinatown for some afternoon snacks.  Ever since I was a child, I love going to Hong Kong style cafés.  My family frequented the same neighbourhood café for almost a decade before moving to Canada.  I still go to that place every time I go back to Hong Kong, and that place has not changed a bit (even the waitress looks the same).  Although I am not a particular huge fan of the classic baked goods like egg tarts and “pineapple buns,” I love their breakfasts and other savoury treats.  Absolute comfort food for me.

(Justin doesn’t seem to understand why one would pay to eat modified versions of instant noodles in a restaurant; but really, this captures the essence of café culture: cheap, quick, creative, and tasty.)

The Portrait Gallery turned out to be a lot more amusing for the two of us.  Although we got there not too long before the closing time, we managed to do a quick scan of the Early Modern rooms.  Seeing the different painting styles, compositional arrangements, and fashion styles were fun.  So were reading about the escapades and affairs associated with each character: nothing beats gossiping about history!  I am sure everyone in the history department has their “insider” story or dirty joke on their favourite dictator… at least I do.

Following Bon Appetit’s recommendation, we had supper at Great Queen Street, a cozy restaurant near Holborn that specializes in contemporary British cuisine.  Try going there with a larger party when you have the chance, so you can sample their big tray of roast lamb or pork.  Our first choice, ballotine of English veal with fennel and bacon, was sadly out at the time. Instead, we got a game ragu with semolina gnocchi and a minute steak with young garlic butter.  The food was delightful, and our dinner conversation… not so much.  Nevertheless, as I always say, if you feel heartbroken but the food still tastes great, then the food must be really, really good.  Sad, but true.  

<< Day Four :: Day Six >>

Names & Addresses

British Museum
Great Russell Street
London, WC1B 3DG

Great Queen Street
32 Great Queen Street
London, WC2B 5AA

National Portrait Gallery
St Martin’s Place
London, WC2H 0HE

Rock and Sole Plaice
47 Endell Street
London, WC2H 9AJ

There were one or two things about London that Justin and I spotted after spending a few days there. The first and foremost was its quick pace, especially in comparison to that of Montreal or Vancouver.  As we made our way through its narrow streets and crowded subway stops, we could not help feeling rushed by those around us.  The two of us also noticed how lucky we were to enjoy the cleaner air in Canada.  And how did we measure this?  By the most primitive way, of course: the degree to which dust particles in the air had blackened our snot.  

(Gross, I know, but it’s true!  And yes, it is kind of lame that snot and boogers are what Justin and I talk about.)

Victoria and Albert Museum and St. James’s Park were the two highlights of our fourth day in town.  I had been yearning for a trip to the V&A, which I had not had the chance to see during my previous stay in London.  Situated in the South Kensington neighbourhood, the museum is known for its collections of textiles, furniture, and jewellery.  There, we browsed through two special exhibitions: “Blood on Paper” and “China Design Now.”  In retrospect, I wonder why we did not go see its other exhibition on structural engineering, considering Justin’s training and interest in architecture.

Aside from its amusing exhibits, the V&A also has a charming courtyard known as the “John Madejski Garden.”  We sat in the sun watching kids waddle in the garden’s oval reflective pool.  I wished the city I lived in had an art and fashion museum with a fun public space like this one: I would definitely spend every other summer weekend just lying on the grass and grazing on tidbits of breads and spreads after seeing an exhibition or two.  And if I was very lucky, I would get tickets to their annual Village Fete.  Ugh, I am so jealous of Londoners!

Also worth mentioning was the museum’s gift shop, which sold a wide selection of design and fashion items.  You can even buy “nothing” for that special someone who has everything.  The inscription on the packaging reads:

You have received the gift of nothing.  Absolutely nothing.  This is the ultimate in minimalism.  Less is more, more or less.  Nothing is precious.  Nothing is simple.  Nothing is sacred.  Open the pack and be enthralled when nothing happens.  Allow nothing to flow through your mind and calm your soul.  Savour the moment.  Soon you’ll discover that nothing really is so much better than something.

Unfortunately, nothing isn’t free.

Leaving V&A, We rode the tube to St. James’s Park and had a light lunch at Inn the Park (insert awkward chuckle).  We shared an order of Brixton crab and apple on toast and of whole roasted gurnard with lemon parsley butter.  It had been a while since I had a whole fish, bones intact, served on a plate.  I am a very lazy person and always just go straight for the skinned and boned salmon filets in the freezer aisle to satisfy my fish craving.  Actually, a whole fish intimidates me.

The service at Inn the Park was not great: our server never smiled and did not seem to care.  Nevertheless, the restaurant, overlooking the pond, did offer a good view of the park.  It had a more casual self-serve section, so maybe you could try that instead and avoid paying for mediocre service. 

After lunch, we took a stroll in the park and amused ourselves with the squirrels there.  Some of you may recall my adventures with the squirrels in Montreal (just between you and me, I get along very well with the squirrels there).  Now at the other side of the Atlantic, I wanted to test whether or not my “reputation” as a squirrel-charmer still holds true.  

Much to my disappointment, I failed to captivate the creatures at this park.  They even rejected my offerings of “gourmet” roasted cashews from the Borough Market (alright, I guess I should not feed “wild” animals to begin with).  They walked up to it, smelled it, and then walked away in disdain.  Quelle horreur!  Well, I suppose it isn’t that easy to bribe your way through in the English rodent society with lavish presents.  Shucks.

Or maybe the squirrels at St. James’s Park were just a weird bunch.  I mean, have you seen a squirrel flat on its tummy crawling through the field like soldiers in military training?  Or what about one poised motionless with its back arched?  It was a lot of fun to observe these little fellows bustling around the bushes and doing all these strange things.  So cute.  

(kelly green door with matching mailboxes)

We ended our otherwise-perfect day with a shoddy meal at a not-so-perfect Indian restaurant.  I will save a more detailed discussion of this, and other places to avoid, for a later post.  For now, let’s just say: better luck next time!

<< Day Three :: Day Five >>

Names & Addresses

Inn the Park
St James’s Park
London SW1A 2BJ

Victoria and Albert Museum
Cromwell Road
London SW7 2RL