There’s a certain appeal that comes to mind when we visit the thought of having a bento box for lunch, or for any meal actually. Imagine not just having fun cooking for bento boxes, but actually making it artistic. Imagine opening your bento box at lunch, seeing an artistic mixture of food and colours that is both appealing to the eye and to your taste buds.
Bento-Making Tips for Newbies
But, alas, like any other thing in the world, there are rules to follow and stuff that don’t go together. So, here’s my 4 bento-making tips for newbies.
1) It has to be both satiating and tasteful.
Think about it. It’s your bento box. You decide what you put in it. But, you gotta remember it must be something that:
1) you want to eat.
2) will get you satisfied and satisfied.
I honestly think that should be the end goal of all food.
So, think of what you want to eat today, tomorrow, and the next day. Go with your gut feeling. No one will stop you if you eat the same thing over and over again, or if you diversify your food on a daily basis. If you want it, you can have it. Another thing you want to consider is how much you can really eat. Packing too little will leave you unsatisfied for sure. Packing too much might cause you to either overeat or risk food spoilage.
Overall, what you put inside really depends on you. This is your bento box.
2) The food must fit the profile – cold, boiled, and packable.
While it is true that you are to decide on your own what to put inside the box, it is wise to consider the best types of food that go inside the bento box. To be specific, it has to be cold, boiled, and packable. Let me explain.
They must be able to withstand room temperatures for a few hours. Warm food could encourage bad bacteria to grow inside your lunch – I’m sure you don’t want that. And, there’s the tendency for warm foods to become runny as it cools down.
Here’s a few things you can try:
1) broccoli, boiled with a bit of salt.
2) root vegetables simmered in soy sauce, or pickled.
Also, if you want to have soups or stews, you would want them in a separate container.
3) About the Carbs
Now, rice is a moist food. And, as I mentioned earlier, moisture is a no go. Rice, however, belongs to the bento box. So, how do you fit it right in?
Here’s what you can do:
1) Only use the ones freshly made in the morning, or frozen rice from yesterday.
2) On hot days, add vinegar to our rice and make rice balls.
Aside from rice, you can also put pasta, brown rice, quinoa, or millet.
4) Balance and Diversification
Traditional Japanese bento boxers will have it balanced at 50% carbs, and the other 50% for proteins, vegetables, and sides. However, you do you. If you prefer to have more carbs or proteins, feel free to have your bento fit according to your preference. What’s important is that you don’t put in too much of one thing. Think diversification.
Colour is also important. Most food will have brown-ish or slightly brown. And, one of the things that makes a bento box appealing is colour – use a variation. Add simple ingredients like bell peppers, mini tomatoes, broccoli, beans, boiled egg, etc.
Diversify with almost everything – even texture. Not everything has to be boiled, or fried, or raw. Add fried chicken, carrot salad, mini tomatoes, etc.
Conclusion
Like any form of art, bento-making should reflect exactly who you are – your preferences, your favourite food, your favourite colours, etc. However, before you begin making your own bento, there are a few things that you want to consider:
- Choose foods that are both satiating and tasty.
- The best food to add are cold, boiled, and packable.
- Don’t put too much of one thing on your bento box.
- The more colours, the better.
Overall, it is important to note that while following these rules will probably result in the kind of bento that you want, it may also not. Don’t be afraid to experiment.
It’s your bento box. You decide what you want to eat.
References:
https://www.justonecookbook.com/how-to-make-bento/
https://livejapan.com/en/in-tokyo/in-pref-tokyo/in-asakusa/article-a0002663/