Bento Boxes: Japanese Meals on the Go | Naomi Kijima

Bento Boxes: Japanese Meals on the Go | Naomi Kijima | Perfect for quick small meals

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Bento Boxes: Japan...

	Bento Boxes: Japanese Meals on the Go Naomi Kijima Japan Publications Trading, 2001 - 64 pages average customer review:based on 44 reviews view larger image
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highly recommended

An American Review

I am an American, and also of Japanese background (i.e., born in the States and - unfortunately can't converse in Japanese.) I have an extensive culinary knowledge too with a background in Food Science from UCD. I'm a bit taken a back by the comments from reviewers who state they need more background as "Americans." I've known since a child gobo root, the various seaweed types and other ingredients--I'm in no way surprised that abura-age (fried tofu pouches) is a standard item in bento being such a yummy item--goodness I remember having Miso ALL the time as a kid--and as a kid thinking "again!?". I don't see the same comments for books on specialized/regional Italian cuisine (what is polenta, spaghetti, Parmesan Regiano, Italian parsley--because for Westerners, focusing on Americans of European background this is all obvious--Imagine a newly immigrated person from a non-European country trying to follow an "American" recipe and not being given details of say the difference between cake flour, regular flour, bread flour--or even using the tags of winter and spring wheat flour? Or unsalted (also called sweet!) butter and "butter" (also called salted butter!) or for other European cuisines -- what's Brie vs. Camembert, or buttermilk? corned beef? If you want to learn the foods of other nations, you need to start with the basic cook books of that nation--here you will find more details about ingredients, etc. Specialty books like this will assume rudimentary knowledge, just like a specialty book in Italian food will assume you know the difference between Parmesan, Assiago cheeses or capellini and linguini and you know what Arborio rice is without explanation. My recommendation for those less versed in Japanese cuisine is "The Joy of Japanese Cooking" (and like the western version--lacking on photos/drawings) and "A Dictionary of Japanese Food:Ingredients & Culture." Once you learn the lingo, everyday Japanese cooking is really no big deal. For example, all them seaweeds are dried and stay in your pantry for a year. I buy abura-age fresh then throw them in the freezer and take one out at a time as needed--if you don't have a market that sells fresh abura-age you can substitute slice firm tofu seasoned with soy sauce (aka shoyu) that's been pan fried (with or without oil) or toasted until brown in a toaster oven.
Don't give up! Everyday Japanese cuisine is not difficult... just a learning curve like any other cuisine you're not familiar with!

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Perfect for quick small meals

This book has quick and easy Japanese recipes in one or 2 person servings. It is meant for making lunches packed on the go daily, so each recipe is meant to fill one box. So even if you're not packing bento, this book is great for quick small portioned meals to eat right away as well. Perfect if you live alone or if it's just two of you. For larger families, you'll have to upscale, or make more than one meal! I look to this book not only for bento packing, but also when there is not much time to cook or prepare and I'm hungry right now.

Not for the beginner

While most of the recipes can be executed as described, some are missing key steps or oversimplifying. Case in point the directions for tamago. It says to combine the ingredients and make an omelet in a square pan.

What is left out is that you are supposed to pour part of the egg mixture into the pan. As it sets up, fold it in half so it sits on one side of the pan. Then pour more of the egg into the bare part of the pan. When it sets up, roll the previously cooked half back over the newly added side. Repeat the process.

This changes the texture of the finished product as well as the appearance.

Also as a word of warning, these will take a while to make. Some of the lunches presented incorporate 3-4 separate dishes. However you can mix and match so the book is a great resource in that sense. In addition the photos are beautiful and helps to make up what is missing in the directions.

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Haha

Don't get unless you plan on going to an asian grocery market. Otherwise the recipes do seem short and simple.

Kind of short and unimaginitive

This book has some nice pictures but is very short. I wasn't blown away by any of the recipes. It's more about making eye-candy then serious food.

reviews: 1, 2, page 3, 4, 5, 6, 7, 8, 9

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