If you live in socal, you might want to watch SoCal Japan onUTB 18.2 this Saturday!!
I will be teaching how to make cute bento using some products from Tokyo Central.
It's from 8pm!
I was nervous and the bento didn't turn out that good,,,,,,But you will get the idea;p
Posted by Mayumi at Thursday, April 16, 2015
New ad for my character bento class!
If you are interested and would like to receive class updates, please sign up my newsletter
through "Email Signup" on my facebook page:)
Up till now classes have been just for children, however starting with the next class, there will be additional classes for adults too.
Posted by Mayumi at Thursday, April 09, 2015
Made a light lunch bento for my husband and me.
It was really nice out today, so decided to eat at the park next to our apartment.
I just carved a slice of cheese into a bunny shape and placed between rice and seaweed.
Very easy one!
I finally started Instagram. Please follow me if you feel like it...:)
Sesame Mayonnaise Chicken Rice Balls
1 Small chicken breast , steamed or however you'd like to cook
1/2 tbs Mayonnaise (more or less to your taste)
Dash of soy sauce
Dash of honey
1/2tsp Sesame oil
Pinch of Salt and pepper
Shred chicken by hands and mix all the ingredients.
Use as filling for your rice balls.
Last weekend was my first time teaching at Tokyo Central in West Covina.
Store is very clean and spacious!
The class was held in their Japanese style VIP room.
It was limited to 15 kids, but it was filled in a day and also people there on the waiting list.
Thank you so much!!!!!
I send out the class updates via email. Please send me an email if you'd like to be on the list!!
funbentobox [at] gmail.com
Posted by Mayumi at Wednesday, April 01, 2015
I'm showing how to make this meatball bear on Japan Up! Magazine April issue!
Here is how to make mushroom with tomatoes:)
1. Cut a cherry tomato in half.
2. Cut a piece of a string cheese stick as shown.
3. Cut a short piece of fried pasta and insert in the cheese.
4. Connect one half tomato and cheese as shown.
5. Poke 3 or 4 holes in a slice of cheese with a straw.
6. Dip chopstick in mayonnaise and dot the tomato where you will apply the cut-out cheese.
7. Place the cut-out cheese on the mayonnaise dots to create a mushroom look.
March 3rd is Hinamatsuri in Japan! Also known as girl's day or doll's day.
People display dolls that depict people in the imperial court.
At today's bento class, I taught how to make Emperor and Empress dolls in kimono.
Read this article to learn more about this festival↓↓
I also posted the steps to make this bento on Japan Up! Magazine March'15 issue.
Please pick up the magazine if you live in LA or OC!!!
Posted by Mayumi at Saturday, February 28, 2015
|Alice in wonderland theme bento! Will teach how to make this bento in my upcoming class.|
Rice is a good source of energy and the base for Japanese style bento.
Especially rice balls with delicious fillings are loved by everyone!
The best rice to use for rice balls is Short grain rice ,aka sushi rice. It holds shapes well.
To make tasty rice balls, flavor rice by adding some salt to cooked rice.
For fillings, you can put anything that goes well with rice.
1. Measure rice by using the measuring cup that came with your rice cooker. Rinse rice gently and pour water. Repeat until water becomes less white. *For brown rice, wash like rubbing each grain. About 2 times.
2. Drain water and fill clean water to the water measure line. (for 1 cup of rice, fill to the line 1)
Close lid and soak rice for about 30 mins to 1 hour. *For brown rice, soak for at least 5 hours. If in summer, place it in a fridge.
3. Press the start button and cook rice. When cooked, keep the lid closed and let it sit for about 15mins to steam.
On the Stove
1. Rice : Water ratio is
150g uncooked rice : 200ml water
300g uncooked rice: 400ml water
*For brown rice
150g uncooked rice:270ml water
300g uncooked rice:540ml water
2. Wash rice (see step 1 above) and drain well. Add the measured water and soak. ( see step 2 above)
Another Way To Measure Water
Weight rice before soaking water. (Let's say it's 300g) Wash and soak rice with a plenty of water. (No need to measure the soaking water) After soaking, drain the water and add the same weight of fresh water as the original rice. For this example, add 300 g water.
3. Place a lid and boil over medium-heat. You can slightly open the lid to check if it's boiling, but try not to open the lid as less as possible. Turn down to low-heat and cook for about 10mins for white rice, 30mins for brown rice.
4. Turn off the heat and keep the lids on for about 15 mins to steam.
*if rice is too hard or too soft, adjust the water amount next time.