This category contains 8 posts

This Week in Bento, Issue 3

The Grilled Riceballs of Summer

I work behind the counter at the municipal library once a week. I am not a librarian, nor am I fluent in polite Japanese, so I sometimes wonder if my presence there is doing anyone a service – but I get to relax, wave at cute children, and go through the newly-returned cookbooks, so who’s … Continue reading

Let’s learn to make Tamagoyaki (your future may depend on it)

Tamagoyaki (literally “fried egg”) is perhaps best described as a rolled omelet. Those who frequent sushi restaurants will recognize it as the sweetened egg that tops egg sushi. It’s good for breakfast or as a side dish at dinner, but it seems to be most popular as a lunch item, as it’s quite delicious cold. … Continue reading

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