Yeah, I’m calling it now. The next big trend in America in food. Bento, the Japanese art of packing a lunch. It has already caught on a little bit, but I’m saying an explosion, here, people. The economy is down, people need to pack those lunches. They want healthy. Bento is, by definition, healthy. So I decided to get a head start and practice my bento making skill.
I tried as hard as I could to adhere to what I know about bento making. I know that it is supposed to be 3:2:1 rice:fruit/veg/protein, so you can see that I’ve got about half rice with little sesame seed eyes and a big hot sauce grin going on. Next I added a sliced peach, but needed something to hold it in place–no empty space allowed in bento making, so I added the granola bar for protein. In the last compartment I’ve got some radishes supported by kim chee.
As you can see, there is room for improvement. I would have liked to had some green in this–one of the big things is that color, texture and taste should all be varied. The whole right side is red/orange/pink. That is bad. The only green thing in my fridge was leeks, though, so that was of no help. But it was a start, and this seems like something that comes with practice. I normally like balance in looking at bentos more than the silly faces and designs, but my rice looked very empty, so I decided to give it some features.