Tag Archives: renkon

Niwa Bento

Niwa Bento
Hey there Readers! :omnom:
When you’re reading this I’m hopefully on my way to Italy. I made this bento right after the crazy spontaneous decision to go to Japan this fall. Since the internships start in spring the only option was to go really soon so that means that we won’t be able to see sakura trees blossom (again) but the Koyo (autumn leaves) instead which are at least as beautiful as the cherry blossoms I think. But I’ll tell you more about my trip to Japan in a next entry!

I made this bento using mainly frozen ingredients such as the shrimps, edamame, renkon (lotus root), naruto roll, and the sweet bun. As you can imagine, it was quickly done and I didn’t had to put a lot of effort in it. Actually I had planned on making onigiri with pickled sakura blossoms but this container is just too small to show off the onigiri well enough so I sticked to normal rice and put the sakura blossoms on top. The sakura blossoms were pickled back in April, and I should have written down earlier how I did them because now I forgot… :chottoangry:
But I’ll try to remember and look at the pictures I took of the process. The rice was pretty good because I used the salt and a little bit of rice vinegar which I pickled the blossoms with. The salt smells quite intensly of cherry wood and foliage and the vinegar turned out pink. :youreweird:

Besides the frozen stuff, I had some really pretty fresh tomatoes from the plant that grows on my balcony. At first, I was rather skeptical in regards to this plant but except for looking a little miserable it produces quite a lot of tomatoes! The skin is a bit hard but the taste is great and they look beautiful, don’t you think?

The sweet bun in the red container was a little dry and had a nutty (I think) filling. Maybe it tastes better if you put it in the microwave first but it looks definitely cute in a bento. It is supposed to look like a lotus flower bud but it somehow reminds me of a peach. I also had a huge glass of lupin beans (I love their name!!) and used them in a bento for the first time. Even though they’re not very yellow, I think they look good together with the bright green edamame beans. Oh, and the bento is obviously called niwa (garden in Japanese) bento because there’s tomatoes from my little balcony garden. :nyanyan:


Hallo liebe Leser! :nekopaw:
Wenn ihr diesen Eintrag lest, bin ich hoffentlich schon auf dem Weg nach Italien. Ich habe dieses Bento gleich nach der verrückten und spontanen Idee gemacht, diesen Herbst nach Japan zu gehen. Die Praktika sind erst im Frühling frei (zumindest viele) und somit war die einzige Möglichkeit, schon bald zu gehen. Das heisst, wir werden (wieder) die Sakurablüten verpassen, aber das Koyo (Herbstlaub) ist mindestens so schön wie die Sakurablüten, finde ich. Aber ich werde zu einem späteren Zeitpunkt noch weiteres dazu berichten.
Ich habe dieses Bento hauptsächlich mit Tiefkühlprodukten gemacht, so wie die shrimps, edamame, renkon (lotus Wurzel), Narutorolle und das süsse Brötchen. Wie ihr euch vorstellen könnt, hat dieses Bento nicht lange gedauert und ich musste auch keine grosse Anstrengung leisten. Eigentlich hatte ich vor, Onigiri zu machen und diese mit den eingelegten Sakurablüten zu garnieren, aber Onigiri sind einfach zu gross für diese Box und die Details würden nicht gut zur Geltung kommen. Die Sakurablüten habe ich im April eingelegt und ich hätte niederschreiben sollen, was ich gemacht habe, weil ich mich jetzt nicht mehr daran erinnern kann.. :ohno:
Aber ich werde versuchen, mich zu erinnern und werde die Bilder, die ich währenddessen gemacht habe, nochmals anschauen. Der Reis hat ziemlich gut geschmeckt, da ich ihn mit dem Salz und ein wenig Reisessig, mit denen ich die Blüten eingelegt habe, gewürzte habe. Das Salz riecht recht stark nach Kirschbaum und Laub und der Reisessig wurde rosa. :twinkles:
Abgesehen von den Tiefenkühlprodukten hatte ich hübsche und frische Tomaten von der Pflanze auf meinem Balkon. Am Anfang war ich, was diese Pflanze betrifft, ziemlich skeptisch, aber abgesehen davon, dass sie etwas komisch aussieht, macht sie viele Tomaten. Die Haut ist etwas hart, aber der Geschmack ist super und sie sehen echt hübsch aus, oder?
Das süsse Brötchen in der roten Box war etwas trocken und hatte, glaube ich, eine Nussfüllung oder so. Vielleicht hätte es besser geschmeckt, wenn man es in die Mikrowelle getan hätte. Aber es macht sich wirklich gut in einem Bento, finde ich. Es sollte eigentlich aussehen wie eine Lotusblüte, aber mich erinnert es an einen Pfirsich. Ich hatte auch noch ein grosses Glass mit Lupini Bohnen (ich liebe ihren Namen!!), die ich zum ersten Mal in einem Bento verwendet habe. Auch wenn sie nicht so stark gelb sind, sehen sie gut aus zusammen mit den hellgrünen Edamame Bohnen. Das Bento heisst übrigens Niwa (Garten auf Japanisch) Bento, weil die Tomaten aus meinem Balkongarten sind.

Uzumaki Bento

Uzumaki Bento
Hello there Cuties! :iida:
Yay! How was your weekend? I didn’t feel so good last week and skipped uni too often but I’m better now and ready to study! … or rather forced to because I have exams and presentations starting this week.
Anyway, I don’t want to bore you with that stuff and since the title kind of gives it away, here we go, my Uzumaki Bento.

Sorry for the strange background. It was very early and the background is too dark.

Uzumaki 渦巻き means ‘Spiral’ in Japanese and since I made tamagoyaki rolls and makizushi (‘Spiralsushi’) I couldn’t think of a better name. :tongue: It’s not that I make a lot of Bento to bring with me for uni but I made this one two weeks ago on thursday. It was a quick one that I had in mind to do because I sketched it a whole while back ago with the paper53 app. As you’ll probably notice though, it doesn’t look very similar.
That’s why I don’t really think that sketching the Bento first, makes it any easier to recreate it afterwards, or at least not with my unrealistic drawing. :jupp: But maybe I should make sketches with ingredients that I actually have in the fridge. At least there’s the star fruit!! hehe.. :catexclam:
I admire the vegetarian lifestyle but I missed some meeeeeat!!! The next one is definitely going to be more luscious again. Or should I try making a Kyaraben again?! Who knows.. I wish I had more time to practice my Japanese cooking skills.

It’s really fun sketching with that ipad app and I don’t really care anymore that you have to draw with your fingers. And you can see my own handwriting for the first time on my blog. I’ts awful, isn’t it? I still have several styles.. sometimes it freaks me out although I should have gotten used to it by now.

Of course I had to make two of them.. :totorosmile:

*Nyaaaaa* Bento parade :on:

One for Silvankun and one for myself. :miam:
After three days of unexpected snow, the sun is finally shining again and this time I hope that spring is going to come for good. I enjoyed winter and all but it’s been quite long and I can’t wait to change to my spring ward robe and get sun-tanned again. :ii:
Happy monday Everyone! …unlike me who has to practice Kanji like crazy.


Temari Bento

Temari Bento
After the last messy update with lots of pictures I’m back to the roots again. I have to admit that I made this Bento over a month ago and originally it was thought to be the “entrance” for my food and Bento only blog “Nekobento” but since I have no time to even update this blog regularly I will continue with posting my Bento here. I wanted to keep it simple and traditional so I made roundshaped Onigiri and decorated them with different toppings such as seaweed, sesame and Shiso leaves. :sprout:

Temari Bento :miam:

It’s called Temari Bento because the round-shaped Onigiri reminded me of colorful fabric balls called Temari. Originally they were made of old Kimono fabric and mothers used to work in a small piece of paper with a goodwill wish for their children. Over the years they became more and more elborated with the functional stitching becoming more decorative and detailed, until the balls displayed intricate embroidery. I wouldn’t call the decoration I made for these Onigiri complicated but it’s the first time I actually made round Onigiri and not triangular-saped ones. I think round Onigiri are more suitable for complex and precise work because the surface that looks upwards is much larger so I will definitely incorporate more of these in my future Bento! :flyusagi:

In the other container there are chicken nuggets, Edamame, Renkon (lotus root), simmered carrots, cucumber and a little bit of fried egg plant. Before eating the Onigiri I added a little bit of soy sauce but that’s all. I used yellow Takuan (pickled raddish) to add an extra pop of color in the Onigiri container. Simple but very effective and tasty! :tanoshii:

That’s eat for now :on: I really want to update at least once a week but I have papers to hand out and presentations to finish and the deadline is coming closer and closer… I haven’t been the most diligent student so as usual I have to finish many things in a hurry :jupp: