I Love Obento! - Bento Gallery

New Bento Photos

2009-08-30T13:29:30-07:00

From Katie, an up and coming Bento Artist…

And more from Natalie in Australia…

Thanks to everyone who contributes to our gallery!

Featuring French Bento

2009-08-16T22:14:03-07:00

Here is some beautiful work from Mook in France who experiments with all kinds of food for her Bentos. She is very sweet and approachable if you have any questions. Enjoy!

Thanks Nat!

2008-12-30T12:27:36-08:00

Thanks to Natalie for sending her own bento photos.

Top layer is:
-my first attempt at onigiri! I put peas in the middle of these… you can see one poking out in my Jiji & Peren bento!
-peas
-soy sauce

Bottom layer is:
-strawberries
-skewers with star shaped carrot and heart shaped capsicum (I think you guys call it bell pepper)
-stir fry with tofu, snow peas, baby corn, capsicum, mushroom

Thai coconut rice, lettuce cups (tofu/veg/basil/coriander lightly stir fried in sesame oil, soy sauce & lime juice topped with sesame seeds & spring onion) and sweet chili/rice wine vinegar dressing.

We’d love to put you in the Gallery! If you would like to submit your bento for the ILoveObento.com Gallery, send photos to contact at iloveobento.com. Be sure to put the word “Gallery” in the subject line. By submitting your work to ILoveObento.com, you agree that it is your own original work.

Welcome Bento Anarchy!

2008-07-01T21:50:51-07:00

Welcome to Bento Anarchy. This is another wonder-woman artist! She just can’t stop making cute food. She happens to be our first vegan to appear in the gallery. “So.” you may say. But just think of the limitations! She has created cute, yummy looking food with absolutely no animal products. A challenge for sure. I hope you enjoy her work, I certainly do!
Sheri

We’d love to put you in the Gallery! If you would like to submit your bento for the ILoveObento.com Gallery, send photos and recipes to contact at iloveobento.com. Be sure to put the word “Gallery” in the subject line. By submitting your work to ILoveObento.com, you agree that it is your own original work.

A Beauty and Her Bento

2008-05-27T23:03:42-07:00

There is a new bento artist in town! Look what beautiful work she does. She had a little help from mom to form the onigiri, but she did everything else herself. I am very impressed. I knew you would be too…

Welcome Sakurako Kitsa! Part 2

2008-04-19T19:10:22-07:00

Here are even more beautiful and inspiring bentos from Sakurako Kitsa…

Here is Sakurako Kitsa’s site so that you can view even more of her work, and read her wonderful, and sometimes hilarious, bento making tips. All photos are copywrought by her, and we claim no rights to them, except to enjoy them!

Welcome Sakurako Kitsa! Part 1

2008-03-27T22:34:34-07:00

This creative genius has so many inspiring photos it was nearly impossible to choose which ones to feature. Sakurako Kitsa is one of the featured bento artists in the upcoming book Face Food by Christopher D. Salyers. Okay, take a deep breath…

Welcome BentoCorner!

2008-03-14T12:08:13-07:00

What a talented lady. Here is just a sample of her work…

BentoCorner was the very first bento blog I ever saw in my whole life! It was the place I really fell in love with the art of bento. You can see all her amazing work at BentoCorner.com.

For Shelby

2008-02-12T13:26:47-08:00

This recipe has more muted colors than that of traditional Japanese sushi.

1 cup uncooked sushi rice
2 cups water
1 teaspoon salt
1-2 teaspoons balsamic vinegar
2 Vidalia onions
2 Tablespoons olive oil
1 roasted red bell pepper
1 roasted green bell pepper
cayenne pepper
fresh cracked black pepper

Soy flavored Mayonnaise for dipping
Sliced dried Calmyrna figs

Slice onion into 1/4” rings. Place olive oil in saute pan. Cook onions slowly over medium heat until caramelized. This process cannot be rushed, just plan to take your time or you’ll get scorched onions. Don’t ask me how I know. Smile.

To roast the peppers, a charcoal grill is the best. It can be done on a gas range top though, with only a little mess. Either way, pierce the peppers then roast on all sides, top and bottom until completely black. Place under cool running water. The skin should rinse away with only a little help from your fingers.

Boil two cups water, add the salt and uncooked rice. Bring to a boil, cover, reduce heat to lowest low. Cook for 18 minutes. Let sit, covered, for 5 more minutes. When done, remove to a bowl. Sprinkle with balsamic vinegar, mix gently but thoroughly.

When rice is cool enough to handle, place wax paper on sushi mat, spread rice evenly over the mat with the wax paper in between. Lay slivers of roasted peppers and as much carmelized onion as you can without compromising the stability of the roll. As you begin the roll remember not to roll the paper like it is nori, it has to stay outside the sushi roll. Very gently squeeze the roll when finished. Sprinkle entire roll with cayenne pepper and fresh cracked black pepper (or another cajun seasoning…but be careful, they tend to be very salty). Slice with a clean wet knife.

Serve with soy flavored mayonnaise (1 teaspoon soy sauce to 2 tablespoons mayonnaise) or Aoli.

Slice the dried figs for better eating. Of course, fresh would taste better and look better too, alack.

I thought this was going to be way too hot, but it was just about right. I would be considered a wimpy cajun as far as hot spicy food goes. These are people sit around eating raw cayenne peppers just to see who can stand the hottest food. I’m still trying to figure out who has the hottest food…Indian? Thai? I’ll keep trying new foods to find out! Enjoy!

Blessings,
Sheri