I made a giant truckload of gyoza (see my method and recipe here) tonight; enough for 20 per person... or so... but of course, some of them were destined for bento so we didn't actually eat that many. I could have, though! These were made with ground pork and turkey, green onions and chopped swiss chard. Because I'm just that untraditional. I packed as many as I could fit in the EcoLunchBox Solo Cube, which is perfect for this kind of "dry" meal, alongside the last few remaining baby strawberries, pickled onions, carrots and daikon, and a small Okinawan sweet potato. My kindergartner can handle this easy-open box, secured with a felt band, and it's just the right size for her appetite as well. Enjoy, TinySprite!
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 13yo (8th grader) son & my 10yo (4th grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!