Feb

Raw Bento

As you’ve probably read in my earlier post, since last week, I’ve been assigned to Station 2 — the “Asian” Station. Today, I ran a “lunch special”, and with ingredients commonly found in Asian cuisine I prepared a raw bento — a Japanese “meal in a box”. Rather than use the traditional and elegant red-lacquered bento box, I created my version of a Makunouchi bento meant to be eaten at table.

The menu:

Chickpea miso soup with scallions and tofu

A salad with tomato, marinated broccoli, and cucumber on a bed of Romaine lettuce with a Carrot-Ginger dressing

Hijiki with carrots

Spicy Tuber Roll (currently on the 105degrees menu)

Tomago sushi

Pickled Ginger, wasabi, and soy sauce

Tomago is a lightly sweetened egg omelette, however, mine is made with raw cashews, Thai coconut meat, Irish moss, agave nectar, and a pinch of sea salt. The yellow color is derived from turmeric powder. The sushi rice is made with jicama, pine nuts, agave nectar, brown rice vinegar, and sea salt.

I served eight of these bento to my fellow classmates and 105degrees staff. Pretty good!