Category Archives: Bento

Number 42: Nostalgia

(Napa cabbage and pork rolls, carrot kinpira, folded egg, rice with shiso furikake) Blast from the past! It has been over two years since my last bento, and so much has changed since then.  As last mentioned, I am currently

Number 42: Nostalgia

(Napa cabbage and pork rolls, carrot kinpira, folded egg, rice with shiso furikake) Blast from the past! It has been over two years since my last bento, and so much has changed since then.  As last mentioned, I am currently

A Few Words on Aesthetics (II)

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

A Few Words on Aesthetics (II)

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

Number 41: Summer Days

(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

Number 41: Summer Days

(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

Number 40: Noriben on the Steps

(Barley noriben, carrot tamagoyaki, garlicky stir-fried shrimps, steamed broccoli with sesame dressing, and chicken wings braised in oyster sauce) This Wednesday, I had prep class in the evening. Since I was travelling to downtown anyways, I went a few hours

Number 40: Noriben on the Steps

(Barley noriben, carrot tamagoyaki, garlicky stir-fried shrimps, steamed broccoli with sesame dressing, and chicken wings braised in oyster sauce) This Wednesday, I had prep class in the evening. Since I was travelling to downtown anyways, I went a few hours

Number 39: A New Setting

(Barley rice with nori garnish, tororo-bacon fritters, tamagoyaki, broccoli, cherry tomato) My first bento post in two months, and wow, I still cannot believe how much has changed (for better or for worse) since then.  Making bentos and writing for

Number 39: A New Setting

(Barley rice with nori garnish, tororo-bacon fritters, tamagoyaki, broccoli, cherry tomato) My first bento post in two months, and wow, I still cannot believe how much has changed (for better or for worse) since then.  Making bentos and writing for

Of Airline Bento: To Heathrow!

One thing that I dislike the most about travelling is, well, travelling itself.  Thoughts of hauling heavy luggage up and down, running into unexpected delays, and eating lousy sandwiches at stations are enough to turn me into the world’s grumpiest person. (And

Of Airline Bento: To Heathrow!

One thing that I dislike the most about travelling is, well, travelling itself.  Thoughts of hauling heavy luggage up and down, running into unexpected delays, and eating lousy sandwiches at stations are enough to turn me into the world’s grumpiest person. (And

Number 38: Up the Mountain, Again

(Yaki-onigiri wrapped in nori, cherry tomato, red grapes, and gyoza) Something I made the other day that I thought would be nice to take along when one goes on a picnic hike and visits the squirrels up on the mountain.

Number 38: Up the Mountain, Again

(Yaki-onigiri wrapped in nori, cherry tomato, red grapes, and gyoza) Something I made the other day that I thought would be nice to take along when one goes on a picnic hike and visits the squirrels up on the mountain.