I love the sticky rice bento. Well, I love sticky rice (see my method and recipe here) for dinner first of all, because it's super quick and easy. Chop everything up and toss it into the rice cooker about 15 minutes before the rice is done. This batch has half brown and half white sweet mochi rice, and I added lup cheong, char siu, shiitake mushroom, baby bok choy, onions, and then sprinkled chopped scallion on top after. I have also added fried garlic or cubed kabocha squash before as well. I packed MisterMan's bento in the cute apple bowl, with the top tier holding an artful (to me) arrangement of plums, grapes, and pickled cucumbers, onions, carrots and daikon. Our bento these days often look like this, with no special touches other than the colorful naturalness of the variety of ingredients. MisterMan has been making his (and his sister's) bento recently, and I think his work is starting to look just like mine. So proud \(^__^)/
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 ^-^!