I have recently been introduced to Bento, the Japanese art of making lunch.

From Wikipedia:

Basically, the Japanese created the first lunchables, albeit much more attractive!
I have taken to preparing my dear husband's lunch in this manner, using Bento techniques. Bento in America has taken on some different ideas than traditional Japanese Bento, and I am using a mixture of many ideas in mine. The primary ideas for myself is to make the lunch healthy, wholesome and fresh, and served in an attractive manner.

Traditional Japanese Bento follows a simple ratio of 4:3:2:1- being, 4 parts carbohydrates, 3 parts vegetables and fruits, 2 parts protein and 1 part sweet treat. The carbohydrates portion is generally rice in Japan and the protein being fish of some sort. They are traditionally made so they do not need refridgeration or heating.

Many Bento supplies that are available today are freezer and microwave safe, so that general rule can be discarded, opening up many avenues for make ahead cookers and using leftovers. Also, there is no necessity for traditional Bento boxes and supplies. The effect can be achieved by using regular divided plates or tupperware type containers, these can even be purchased at your local dollar store.

I have created a chart for choosing and shopping for food items for the Bento Boxes. The first is a meal chart, with specific items for whole meals. The second is a chart for picking and choosing individual items. You can find that here.

[ Bento Meal/ Shopping Chart ]
[ Bento for Make Ahead Cookers ]
[ Bento Tools, Accessories and Necessities ]
[ Bento Photo Gallery ]

The best bento sites and blogs: