Archive for the ‘Bento’ Category

Lately I’ve been substituting tofu (soybean curd, not soy milk) for water or other liquids in various standard recipes, and I find that there is invariably an improvement in flavor and texture. My experiments started when I used silken tofu (kinugoshi) instead of water to make the rice-flour dough for my shiratama dango desserts. Since […]


This bento (Japanese-style packed meal) is my response to the #twitterpastaparty challenge (any kind of noodles permitted). After rummaging through my stock of food staples to see what was on hand, I decided to make one item with harusame (bean threads/cellophane noodles) and another with some chlorella-enriched, greenish somen (very thin, wheat noodles which are […]