Relationships, of all kinds, are the most simple and yet difficult of things. In my head it should be easygoing like this picnic table, a place where you can sit down and share something plain and beautiful, face to face, under a perfect sky. But then there were many days of rain and fog to make the grass beneath this blue table so very green, right?
Koreanese bento #15: Keeping it simple
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A ring of blanched broccoli florets and bell pepper "spare parts" lines my oyakodon (chicken and egg donburi). A bed of multigrain rice sits below.
There are some lessons that you are supposed to learn again and again. I think keeping it simple is one of them. I tried cutting out all sorts of fun shapes from bell peppers: dolphins, whales, flowers … But, really, I’m feeling more somber than that.
So instead, this simple bento brought just enough sunshine into my cloudy day.
Thinking of all the folks in Japan …
Koreanese bento #14: Bento brunch
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Fried egg, ham and fruit salad; mini waffles with strawberries, pecans and maple syrup. (Extra layer of waffles hidden below.)
Got a Nordic Ware silver-dollar waffle pan at a thrift store on Fillmore Street a few weeks ago. Woke up this morning and decided it was time to give it a try. One batch of batter from Mark Bittman’s “How to Cook Everything” app goes a long way with mini waffles! So I packed a few of the extras into a bento. I will be eating waffles for days and days …
This bento is a bit busier than I would like. Think I got carried away since it’s Saturday, and time was less of an issue than during the week. I used a flower-shaped cookie cutter for the egg and rolled the ham into a “rose,” My baby spinach leaves, however, kind of got lost in the mix.
Dressed up the waffles with cheese and ham flowers and tossed in a “bottle” of real maple syrup. Plan to sprinkle the pecans and fruit on top. It was silly but amusing to cut my strawberry into a strawberry shape with a cookie cutter. Very meta, no?
Most excited about the pint of kumquats I picked up this week. They remind me of Florida, of sunshine and of being a kid. All things I miss right now …
Koreanese bento #13: @KoreanHapa(imitation) / @justbento = flattery
StandardSo I’ve been getting bento inspiration from all over … But I must give credit where it is due. I first fell in love with the idea of bento this January, when I spotted “The Just Bento Cookbook” at a bookstore in Santa Cruz.
I was making my annual New Year’s pilgrimage to the coast and contemplating ways to bring new joys into 2011. And there it was, this book that I just couldn’t put down.
Since then, co-workers have gifted me books on bento, and I’ve found so many amazing bento-makers on the Web. It has been a pleasure cooking, learning and eating my way down this road.
So thank you, Makiko Itoh, for the inspiration. This bento’s for you!
Asian Am 20A: My story too
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I remember taking my first Asian American Studies class freshman year of college. I loved every minute of the lectures, it was a whole new world to me. I also loved my professor, who had written one of the seminal Asian American textbooks used at universities around the country.
My T.A., however, was a different story. She didn’t like me, and the feeling was mutual.
One of our semester projects was to interview someone from the Asian American community. This paper was to serve two purposes. First, it was to teach us that the lives of Asian Americans around us were a part of Asian American history, and second, to teach us about the process and importance of recording oral history.
Like many of my classmates, I chose to interview a family member—in this case, my mother. I interviewed her while home for Thanksgiving break, and painstakingly transcribed the recorded interview before turning in the paper.
Back at school, I had a dorm mate who was also in the class. He was more of a science guy and had asked for help with his writing. And what a mess it was. He had chosen to tell the story of his grandmother, who, back in prohibition days, had sold bootleg alcohol down in Chinatown. I had never known another fourth-generation Asian American, so I found the story riveting, if messily told, and worked hard to help him organize the paper and tell the story right.
A week or so later we both got our papers back. My friend got an A+ and I got a B-. On his paper, our T.A. had written that it was a fascinating tale but he should work on his writing. On mine, she wrote that, while excellently written, it wasn’t an interesting enough story.
Wow. My mother’s story wasn’t interesting enough? Who could say that to an 18-year-old kid?
It went unsaid, but I knew what she was thinking: The story of a Korean American woman moving with her family to the States and marrying a white American was not the narrative she wanted to hear. It was not the version of Asian American history that pleased the activist language of our coursework.
It was the kind of story that propagated academia’s definitions of assimilation, of bowing to the mainstream society, to Eurocentric beauty ideals, etc.
The crazy thing is that my mother’s story, and my story at that, is so much a part of what made and is making post-1965 Asian American history. If you look at patterns of what the community calls “out marriage,” it is an undeniable statistical reality. One that continues to grow, whether the community welcomes the idea of interracial marriage or not … It is a reality that many Asian immigrants married Americans of other races, just as much as it is a reality that some people came for economic reasons, others as refugees and still others as wives of military personnel.
I never felt the same about that T.A. again.
I did, however, continue to take Asian American Studies, which I eventually majored in … And I joined Korean American, Pan Asian-American and multiracial Asian American organizations throughout my undergraduate years. The latter brought me into a fold of fascinating people and interested academics and inspired in me a strong desire to help redefine what it means to be Asian American. I got to travel to conferences, speak on panels and even participate in documentaries about the movement to include mixed race individuals as a legitimate part of the Asian diaspora.
I continue to be involved in the Asian American community to this day, thanks to other instructors who were much more encouraging and inclusive about my identity and interests.
Whether your relatives came over on the first diplomatic mission from Japan or flew east into LAX in 1985, you are still part of Asian American history. Your grandma could have sold illegal liquor in the old Chinatown or, like mine, worked tireless hours, folding and refolding towels in a family-run Georgia motel. Either which way, they came to the States and made it work.
So I’m proud of my Korean immigrant mother who married a Connecticut-born frat boy she met on a blind date … Because she made history; she made part of what is Asian America today.
After note: I hung out with my old dorm mate two years ago while in Maui for a wedding. (He’s an optometrist there.) Over dinner he mentioned that paper and thanked me again for helping him get an A. Ha. A happy ending for all!
Koreanese bento #12: In/out of shape
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Sliced teriyaki beef, asparagus spears with roasted sesame dressing, hardly heart-shaped hard-boiled eggs over multi-grain rice with strawberries and strawberry-shaped kiwis
Just came back from a long weekend in Utah. I had made a few molded hard-boiled eggs before I left. My hearts, however, didn’t turn out quite as nicely as my star. One heart, with a yolk so off-center that it poked out the side, was so unattractive that I had to eat in on the spot! The other one wasn’t quite so bad, but it still didn’t look much like a heart … Still, why waste food?
So I rolled the misshapen sucker around in some soy sauce, sugar and ginger until it was nicely coated, cut it in half and then popped some asymmetrical nori hearts on top before tossing it in the bowl. If you’re going to be misshapen, might as well be proud.
The kiwis I bought at the Ferry Building after my run today took to their strawberry cookie-cutter shapes much more nicely. (Though you can’t really tell from this picture.)
And speaking of being shape … I had thought, after a three days skiing downhill and one day cross country, that I must be in pretty descent condition. But then I stepped on the scale this morning and found myself four pounds heavier than when I left. (And I wasn’t happy with my weight then either.)
Guess, like my bento, I am both in and out of shape.
Koreanese bento #11: Paul Oakenfold tribute
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Hardboiled egg and bell pepper stars, carrot flowers and a fresh fruit over a bed of shitake mushroom rice
In light of yesterday’s crab roll disaster, I decided to keep it simple today. Besides, I’m about to get on a plane. So I prepped the mixed mushroom rice and eggs last night, and then all that was left this morning were the fun bits — making stars.
This was my first time using a “bowl” as a bento. Kinda liked the simplicity of one round space to work with …
The pink silicone liner was the most I could cough up for Girls’ Day. Pink has never been my favorite color, unless you count magenta. I need something bold.
Koreanse bento #10: Red crab, blue crab
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Koreanese bento #10: Badly formed California roll made with real Blue Crab unrepentantly hidden behind fake Red Crab (bell pepper); asparagus in roasted sesame dressing, strawberries and ImoJeane Mayes' awesome, Colorado-baked chocolate chip cookies. (Secret layer of cucumber scraps and celery strips beneath.)
I confess: Today was not one of my better bento days. I’d been so psyched about making something with my lump crab stash, and debated between mini curry crab cakes and California rolls for way too many days. Then finally, fixed on the latter, I proceeded to make the ugliest inside-out sushi roll you’ve ever seen. So like any newbie bento-maker, who is running late to an appointment and potentially facing embarrassment at work, I carved up a big haphazard “crab” to cover my wonky rolling results. At least it has a theme …
My roomie noted the funky crab-shell-like texture of the bell pepper. “How did you do that?” she asked. Truth be told, it’s just puckered from being in the fridge too long. But sometimes, things do work out. And it’s OK to make mistakes.
Off to the Utah slopes for a long weekend. I’ll be making bentos out of snow.
Oh, yeah. And that’s supposed to be a pickled ginger and Italian parsley rose. Ha!




