Wednesday, April 15, 2009
The thing I love about bentos is that there are many tiny proportions of many different types of foods. My husband and I stretch out our money easily by cutting our recipes in half and purchasing smaller amounts that normal. By doing this we can make a few recipes per meal while still only getting a few calories to meet our daily requirements. After living in Japan, I found that my tastebuds would grow tired after the first few bites of one thing. Bentos give your mouth a taste of something and then you can freely move on to something else. It is like making your cake and eating it too. (Isn't that how that phrase goes?)
Contents: Stuffed Salmon, traditional Japanese egg omelet, kinpira- low sugar recipe (Japanese traditional seasoned carrots), vegetarian gyzas, a cube of organic cheese, traditional Japanese seasoned spinach with sesame seeds and two lemongrass chickensticks.