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(There is, by the way, an African, Arab, and diaspora work/school lunch
style, that uses covered bowls or containers, wrapped in a cloth to use
as a handle and temperature regulator. Sometimes, people will each
bring different dishes, to share among coworkers or classmates. Other
times, it will be a breakfast or lunch version of whatever was left over
from the evening meal the day before. Click
here for information on preparing African style lunches.)
So, you may use a traditional Japanese bento box, a plastic segmented
plate with a cover, or even origami folded heavy duty foil boxes or waxed
paper-board inside a western lunchbox or bag. Whichever way, the
eater should be able to take each box, and open a small, edible treasure,
or turn the plate for a new perspective of tasty delight.
 Next, you will
need to choose the right utensils. Plastic spoons and forks, or bamboo
chopsticks will do for most people. For something really nice, if
the one you are serving is an adept user of both chopsticks and the fork
and knife, you may want to consider forkchops .
Though most bento takeout comes in a paper envelope with the boxes inside,
for homemade bento, I believe it nicer to sew a cover bag that is oriented
so that the box can sit flat, with a drawstring top. You may also
use a large cloth napkin of whatever style that won't be "overdressed"
for your loved one's school or workplace, with the corners tied together,
or secured with a ribbon, string, or rubber band.
Finally, you will need a collection of recipes for foods that are good
to serve at room temperature. Unless you are making bento for immediate
serving, it won't be hot (or chilled) by the time it gets to work or school
unless you are using thermal containers. Three or five small thermal
soup containers will make for a nice bento like effect in a western package,
though. For things you would need to keep cold (such as meat
or fish), strapping a frozen juice box atop the container will work from
morning until lunchtime.
Rice balls, sushi wraps, carrots, chicken, citrus fruits, pineapple,
shrimp, hot-dogs, cheese, pickled items, and sweet and sour meatballs are
good things to start with. Never use anything with ketchup or mayonnaise
that will be let to set, unless they are in a condiment pack. Some
local restaurants will allow you to buy small packs of condiments, but
you may have to go to a restaurant supply store to find them.
There are small "soy sauce bottles" now available, but they are very
difficult to clean the insides of, without a special tool.
Try to avoid using pre-packaged foods in those small containers if possible.
These generally have alot of sodium or nitrite in them, and they aren't
good for long term health.
Well, this should get you started. Be creative with it! |
The
first thing you'll need to know is how
to cook rice. Rice is a common feature of bento, and you
will need to know how to make it sticky, but not pasty. This takes
practice. Once you cook the rice, you'll need to mix it with approximately
½ teaspoon of vinegar for every cup of rice you'll be using for
rice balls or bento, to help it stick, and keep it from spoiling too quickly
while sitting unrefrigerated between morning and lunch. It also helps
to enhance the taste and knock some of the unpleasant after-smell of some
fishes.
