one night last week, i was tweeting with some bento pals when debra of hapa bento showed us the first bento she had photographed and posted online, a full year ago. we all dug up our first bento posts, and remarked on how fun it was to see the evolution of our bentos. then debra had the great idea of us all doing a “before and after” post, to show how we would use the same ingredients from our first bento in a different way.
my first bento was pretty simple — some homemade kimbap rolls (with tofu, carrot, egg and spinach in them) laid over a leaf, with a separate tier of kiwi slices and a checkered apple and takuwan flowers. the checkered pattern was one of the first decorative techniques i learned, and the soy sauce bottle and flower cutters the extent of my bento equipment! here’s a picture of that bento:
to revamp the same ingredients this time around, i chose a similar box (unfortunately my original box suffered an unfortunate dishwasher incident; this one is also slender and pink, though), and filled it with slices of a simplified kimbap roll (just egg inside) over some shiso leaves. modifying an idea from hawai`i’s bento box cookbook (“hotdog sushi bear,” p. 35), i used the eggy centers of the slices as the bear’s muzzle, and added nori details for eyes, nose and mouth. then i cut takuwan ears and attached them with toothpick ends.
instead of a checkered apple, this time i have some apple “coins” with teddy paw-prints carved into them. to use the other ingredients that were inside the kimbap roll in my first bento, i breaded and fried two tofu chunks, and topped them with steamed carrot flowers and washi-tape flag picks. i filled the empty spaces in the box with some more takuwan, and my final original ingredient, kiwi (this time in wedges instead of slices).
what do you think? nori, rice, egg, carrot, tofu, takuwan, apple, kiwi, and leaves — all there. my arrangements have gotten slightly neater and more character-focused, but i would like to think my bento “style” hasn’t changed that much.
check out some other great “before and after” bentos from some of my favorite bento artists:
if you ask me, these ladies were just as talented then as they are now, and their “before” bentos show how accessible this hobby/art form really is… if you are just starting out, you don’t need a ton of fancy tools to develop your own signature style, just some practice and imagination!
three different kinds of rolls for lunch. main box, from left to right: slices of kim mari (glass noodles wrapped in nori and deep fried) with takuwan flowers, row of tomatoes, slices of egg-and-frank rolls, carrot and pickled radish sticks, slices of veggie kimbap. apple-shaped sidecar (top), clockwise from top left: mango fan and apple fan, purple cauliflower, sliced grapes, raspberries.
