Bento


The Just Bento Cookbook: Everyday Lunches to Go
The Manga Cookbook: Japanese Bento Boxes, Main Dishes and More!
Effortless Bento: 300 Japanese Box Lunch Recipes
Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches
Real Japanese Cooking: Traditions, Tips, Techniques and Over 600 Authentic Recipes
Real Bento: Fresh and Easy Lunchbox Recipes from a Japanese Working Mom
Alfabeto dos Pingos
50 Kreasi Bento Rumahan
The Woman Who Killed the Fish
Healthy Japanese Cooking: Simple Recipes for a Long Life, the Shoku-Iku Way
How Did I Get Here?: Your Story from the Big Bang to Your Birthday
Star Child
Life in the Ocean: The Story of Oceanographer Sylvia Earle
The Old Woman Who Named Things
Benedict of Nursia: His Message for Today
Breakfast at Tiffany’s and Three Stories by Truman CapoteNaked Lunch by William S. BurroughsPicnic at Hanging Rock by Joan LindsayBreakfast of Champions by Kurt Vonnegut Jr.A Moveable Feast by Ernest Hemingway
Books with Meals in the Title
381 books — 23 voters
Tokyo Ever After by Emiko JeanSadako and the Thousand Paper Cranes by Eleanor CoerrI Love You So Mochi by Sarah KuhnThe Last Cherry Blossom by Kathleen BurkinshawThe Ghost in the Tokaido Inn by Dorothy Hoobler
Japan in Juvenile Fiction
134 books — 18 voters

The grilled dish is miso-marinated pomfret, and the small bowls are simmered Horikawa burdock with Akashi octopus, Shogoin turnip, and Donko shiitake mushrooms. Those small fish wrapped in perilla leaves are moroko, stewed in a sweet soy and mirin sauce. The deep-fried dishes are winter mackerel, done Tatsuta-age style by marinating it first, and ebi-imo taro, fried straight-up. Wrapped around the green negi onion is roast duck, around the thicker, white negi is Kurobuta pork. Try dipping those ...more
Jesse Kirkwood, The Restaurant of Lost Recipes

Starting in the top left: fugu from Mikawa Bay, fried karaage style, and boiled Kano crab. To the right of that are grilled skewers of duck meatball and Kujo green onion, and tilefish tempura. Shogoin daikon and millet cake, baked in a miso glaze; Horikawa burdock and hamo fish cakes in broth. Below that are sake-steamed hamaguri clams, stewed Kintoki carrots and Kujo green onion, and the grilled fish is miso-marinated pomfret.
Jesse Kirkwood, The Restaurant of Lost Recipes

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