This was my treat this morning. 
I bought it at a local bakery yesterday on my way home from school. They have a bunch of cute bread creations like this to choose from including a turtle, this rabbit, and some popular children’s tv characters.
The bread was filled with chocolate cream. It wasn’t the best treat I’ve bought from a Japanese bakery—I’ve had softer, tastier bread before, but it was definitely cute.

This was my treat this morning.

I bought it at a local bakery yesterday on my way home from school. They have a bunch of cute bread creations like this to choose from including a turtle, this rabbit, and some popular children’s tv characters.

The bread was filled with chocolate cream. It wasn’t the best treat I’ve bought from a Japanese bakery—I’ve had softer, tastier bread before, but it was definitely cute.

Skin Beautification BentoSummer Break Bento #8
Just about everything in this bento was awesome! The mixed rice was so good! It’s normal rice with other grains and a few azuki beans mixed in. Delicious. The kabocha was simple and tasty—steamed in the microwave until soft and then mixed with some milk, salt, and pepper. The mackerel was great too. I think I overcooked it a bit because it was my first time cooking mackerel. But I’d rather have it overcooked than undercooked when it comes to a bento in the summer.
The carrots were… not bad. They’re julienned carrots seasoned with lemon juice and salt. Maybe they needed to sit for more than a day to make them more seasoned? I don’t know, but I wasn’t too impressed with them.
Over all, this was one of my best bentos so far. I’ll definitely make it again with some other carrot recipe.

Skin Beautification Bento
Summer Break Bento #8

Just about everything in this bento was awesome! The mixed rice was so good! It’s normal rice with other grains and a few azuki beans mixed in. Delicious. The kabocha was simple and tasty—steamed in the microwave until soft and then mixed with some milk, salt, and pepper. The mackerel was great too. I think I overcooked it a bit because it was my first time cooking mackerel. But I’d rather have it overcooked than undercooked when it comes to a bento in the summer.

The carrots were… not bad. They’re julienned carrots seasoned with lemon juice and salt. Maybe they needed to sit for more than a day to make them more seasoned? I don’t know, but I wasn’t too impressed with them.

Over all, this was one of my best bentos so far. I’ll definitely make it again with some other carrot recipe.

japanloverme:

It’s summertime in Japan and the yummiest way to cool down is with our favorite shaved ice dessert (with syrup and condensed milk and known to be smoother than a snowcone and fresh like snow*) ~ kakigōri !!  ✧ ✧ ✧ So, wanna know about this delicious dessert’s past?  Kakigōri’s history is surprisingly very old, and dates back to the 11th century. The syrup used back then was extracted from flowers and fruits. The ice was only available during wintertime, so it was stored in specialized ice houses.  Gathering and storing ice was so painstakingly difficult back then, so kakigōri was such a huge luxury. Only the rich people and the highest officials could afford it! (ノ;o;)ノ~┻━┻ Japan then started to import ice from North America, in the hopes of making kakigōri more available to the public. But the travel time was too long (it took 6 months by ship) so they looked for other ways to obtain ice.  A food merchant, Kahe Nakagawa, soon discovered he could supply “Hakodate Ice” gathered and delivered from Hokkaido to Yokohama (and turn it into a business, of course)! Because of the ice supply, soon, the first ever kakigori shop was opened. The ice used back then was hand-shaved, until the ice-maker was invented in the Meiji period and the ice-shaving machine was invented in the Showa period. Soon, the delicacy became very popular and people started experimenting with syrup flavors and toppings~ And that’s how kakigōri came to be! ヽ(・ω・。)ノ ~~~ Do you have a similar shaved ice dessert in your country too? Share it with us!  Keep cool, JapanLovers! ヽ(。ゝω・。)ノ Reference: http://goo.gl/eNACQLwww.japanlover.me
Art by littlemisspaintbrush

japanloverme:

It’s summertime in Japan and the yummiest way to cool down is with our favorite shaved ice dessert (with syrup and condensed milk and known to be smoother than a snowcone and fresh like snow*) ~ kakigōri !!

✧ ✧ ✧

So, wanna know about this delicious dessert’s past?

Kakigōri’s history is surprisingly very old, and dates back to the 11th century. The syrup used back then was extracted from flowers and fruits. The ice was only available during wintertime, so it was stored in specialized ice houses.

Gathering and storing ice was so painstakingly difficult back then, so kakigōri was such a huge luxury. Only the rich people and the highest officials could afford it! (ノ;o;)ノ~┻━┻

Japan then started to import ice from North America, in the hopes of making kakigōri more available to the public. But the travel time was too long (it took 6 months by ship) so they looked for other ways to obtain ice.

A food merchant, Kahe Nakagawa, soon discovered he could supply “Hakodate Ice” gathered and delivered from Hokkaido to Yokohama (and turn it into a business, of course)! Because of the ice supply, soon, the first ever kakigori shop was opened. The ice used back then was hand-shaved, until the ice-maker was invented in the Meiji period and the ice-shaving machine was invented in the Showa period.

Soon, the delicacy became very popular and people started experimenting with syrup flavors and toppings~

And that’s how kakigōri came to be! ヽ(・ω・。)ノ

~~~

Do you have a similar shaved ice dessert in your country too? Share it with us!

Keep cool, JapanLovers! ヽ(。ゝω・。)ノ

Reference: http://goo.gl/eNACQL

www.japanlover.me

Art by littlemisspaintbrush

(via vyxle)

Skin Beautification Bento*Summer Break Bento #8


This is Friday’s bento. This is also my final bento for the week, completing my first week of bringing a bento from this book to school everyday! I’m a little disappointed that no one’s really commented on my bentos at work. The kabocha pasta bento got one question, but besides that, no one’s said anything. But they’re delicious and I’m enjoying them, so that’s all that matters in the end. :)
Mixed rice with sesame salt
Teriyaki mackerel
Kabocha ball
Carrot salad
I’ve been looking forward to this bento all week. First, I’m curious to taste this mixed rice. Basically, it’s normal white rice that I’ll add a packet of mixed grains to. I put the sesame salt on the soy bean and hijiki seaweed rice I made last week and it was really good. I think the new combination should be great too!
The so called “kabocha ball” is a kabocha puree a lot like the one I used in the kabocha pasta. The main difference between the two recipes is that I’ll be adding milk to this one instead of chicken broth.
What I’m most curious about though is the mackerel. I eat a lot of mackerel cooked in a miso sauce for school lunches. I really enjoy it. I didn’t enjoy it as much as sushi, however. Mackerel is a pretty strong flavored, fatty fish. I think I need a secondary, just as strong flavor to counter it. Teriyaki sauce is always good though, so I think I’ll like mackerel cooked in it. Fingers crossed!
*This is a pretty loose translation of today’s bento title… It’s more natural sounding than something truer to the actual Japanese though.

Skin Beautification Bento*
Summer Break Bento #8

This is Friday’s bento. This is also my final bento for the week, completing my first week of bringing a bento from this book to school everyday! I’m a little disappointed that no one’s really commented on my bentos at work. The kabocha pasta bento got one question, but besides that, no one’s said anything. But they’re delicious and I’m enjoying them, so that’s all that matters in the end. :)

  • Mixed rice with sesame salt
  • Teriyaki mackerel
  • Kabocha ball
  • Carrot salad

I’ve been looking forward to this bento all week. First, I’m curious to taste this mixed rice. Basically, it’s normal white rice that I’ll add a packet of mixed grains to. I put the sesame salt on the soy bean and hijiki seaweed rice I made last week and it was really good. I think the new combination should be great too!

The so called “kabocha ball” is a kabocha puree a lot like the one I used in the kabocha pasta. The main difference between the two recipes is that I’ll be adding milk to this one instead of chicken broth.

What I’m most curious about though is the mackerel. I eat a lot of mackerel cooked in a miso sauce for school lunches. I really enjoy it. I didn’t enjoy it as much as sushi, however. Mackerel is a pretty strong flavored, fatty fish. I think I need a secondary, just as strong flavor to counter it. Teriyaki sauce is always good though, so I think I’ll like mackerel cooked in it. Fingers crossed!

*This is a pretty loose translation of today’s bento title… It’s more natural sounding than something truer to the actual Japanese though.

A Sandwich Bento for a WalkSummer Break Bento #7
Like I said, this was a pretty basic bento/lunch from a US standpoint. The vertical sandwich half is peanut butter and jelly. Peanut butter and marmalade to be exact. The horizontal sandwich is tuna salad with cucumbers.
Quite truthfully, I was underwhelmed by this bento. Maybe it was due to it being so typical to me and thus not very exciting? More likely, it just wasn’t enough. I wish I had packed some fruit or maybe a yogurt to go along with it. I would have also preferred a whole pb&j sandwich. It’s been way too long since I’ve had one. But I’m trying my best to stick to the menus in the bento book and I was already cutting one of the sandwiches as it was.

A Sandwich Bento for a Walk
Summer Break Bento #7

Like I said, this was a pretty basic bento/lunch from a US standpoint. The vertical sandwich half is peanut butter and jelly. Peanut butter and marmalade to be exact. The horizontal sandwich is tuna salad with cucumbers.

Quite truthfully, I was underwhelmed by this bento. Maybe it was due to it being so typical to me and thus not very exciting? More likely, it just wasn’t enough. I wish I had packed some fruit or maybe a yogurt to go along with it. I would have also preferred a whole pb&j sandwich. It’s been way too long since I’ve had one. But I’m trying my best to stick to the menus in the bento book and I was already cutting one of the sandwiches as it was.

A Sandwich Bento for a WalkSummer Break Bento #7
Thursday’s bento! It’s nothing particularly special, but sometimes you need some basic food you’re familiar with. Tuna fish and PB&J sandwiches are definitely things I’m familiar with after years of my mother packing my lunch as a child.
1/2 Tuna salad and cucumber sandwich
1/2 Peanut butter and jelly sandwich
Pickles
Broccoli
Cherry tomatoes
There are officially three sandwiches in today’s menu, but I’m cutting the blue cheese sandwich. Cheese is expensive here and I don’t like blue cheese enough to spend the money. I’m also adding the pickles to the menu because they’re already in my fridge and they’re good.

A Sandwich Bento for a Walk
Summer Break Bento #7

Thursday’s bento! It’s nothing particularly special, but sometimes you need some basic food you’re familiar with. Tuna fish and PB&J sandwiches are definitely things I’m familiar with after years of my mother packing my lunch as a child.

  • 1/2 Tuna salad and cucumber sandwich
  • 1/2 Peanut butter and jelly sandwich
  • Pickles
  • Broccoli
  • Cherry tomatoes

There are officially three sandwiches in today’s menu, but I’m cutting the blue cheese sandwich. Cheese is expensive here and I don’t like blue cheese enough to spend the money. I’m also adding the pickles to the menu because they’re already in my fridge and they’re good.

Tortilla BentoSummer Break Bento #6
This was a decent bento. I made a bacon and kidney bean mix for inside the tortillas. It was good… but nothing special. If I were to do it again, I’d add some cheese and maybe a different type of bean to go along with the kidney beans.

Tortilla Bento
Summer Break Bento #6

This was a decent bento. I made a bacon and kidney bean mix for inside the tortillas. It was good… but nothing special. If I were to do it again, I’d add some cheese and maybe a different type of bean to go along with the kidney beans.

Tortilla Spectator BentoSummer Break Bento #6
Just so you know, I’m not titling these bentos. I’m just translating the names they already have. Also, I want to know why this bento gets a cute clip art heart when no other bento in the book has one.
Bacon and beans torilla
There are officially two recipes for different tortilla fillings in this menu. The second is for a cream cheese and avocado tortilla. Originally, I was planning to switch the cream cheese for mozzarella and making that one too. However, I decided that might be too much food for me. So instead, I’ll just be making the bacon and bean tortilla. There are some vegetables in it too. It sounds good!

Tortilla Spectator Bento
Summer Break Bento #6

Just so you know, I’m not titling these bentos. I’m just translating the names they already have. Also, I want to know why this bento gets a cute clip art heart when no other bento in the book has one.

  • Bacon and beans torilla

There are officially two recipes for different tortilla fillings in this menu. The second is for a cream cheese and avocado tortilla. Originally, I was planning to switch the cream cheese for mozzarella and making that one too. However, I decided that might be too much food for me. So instead, I’ll just be making the bacon and bean tortilla. There are some vegetables in it too. It sounds good!

Dry Curry BentoSummer Break Bento #5
Once again, this was a delicious bento. The dry curry was very good. I’ll probably make it again for dinner sometime, not just in a bento. I made normal oven fries with salt and olive oil instead of the anchovy ones suggested in the day’s menu, but that was the only change today.

Dry Curry Bento
Summer Break Bento #5

Once again, this was a delicious bento. The dry curry was very good. I’ll probably make it again for dinner sometime, not just in a bento. I made normal oven fries with salt and olive oil instead of the anchovy ones suggested in the day’s menu, but that was the only change today.

Pasta BentoSummer Break Bento #4
This was a great bento! Instead of using the anchovy pasta recipe offered in the bento book’s menu for the day, I used a kabocha pasta recipe instead. I don’t like anchovies, but I like kabocha and I had some in the fridge already for another bento I’ll be making this week.
The vegetables were pickled in the same pickling liquid I used on the lotus root last week. If you look, there’s some of the leftover lotus root mixed into the pickles too. It’s delicious!

Pasta Bento
Summer Break Bento #4

This was a great bento! Instead of using the anchovy pasta recipe offered in the bento book’s menu for the day, I used a kabocha pasta recipe instead. I don’t like anchovies, but I like kabocha and I had some in the fridge already for another bento I’ll be making this week.

The vegetables were pickled in the same pickling liquid I used on the lotus root last week. If you look, there’s some of the leftover lotus root mixed into the pickles too. It’s delicious!