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Posted on Jul 12, 2006 in Bento, Dumplings or Buns, Pasta or Noodles, Tips | 2 comments

Somen: mother and son bentos

Somen: mother and son bentos

An outing to the children’s museum called for bentos for me and my toddler. Hot weather means cold noodles! I curled the somen into bite-sized nests before packing, making them very easy to grab and dip into the sauce. I poured the somen tsuyu into the upper left container in my box, added the green onions and karashi, and dipped the noodles into that. Very convenient to eat!

Somen bento (adult & toddler)

  • cold somen noodles curled into bite-sized nests, with kizami nori and karashi (hot mustard)
  • somen tsuyu (bottled dipping sauce for speed)
  • green onions for the dipping sauce
  • pan-fried shrimp and chive dumplings
  • cherry tomatoes
  • homemade Cajun creamed spinach (my son’s favorite)
  • snack bento of blueberries and cherries

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  1. OK — so I’m reading through a number of your earlier postings. Is the dipping sauce in your own box actually in a film canister? You might consider writing a quick article about “re-purposed” containers for use in bento lunches.

  2. Yup, it’s a film canister — this was back before I picked up bigger sauce containers. Good idea about repurposed containers; I love multitaskers and don’t appreciate the HUGE markups some eBay bento sellers charge. I’ll have to check out if the plastic of the film canisters is actually food-safe, though, before I recommend that anyone else use it — this was pretty early on for me.