Everyone from school children to salary men in Japan look forward to when the lunch bell rings, signaling it’s time for bento. The artfully-arranged boxes boast different compartments, each filled ...
Growing up outside of Tokyo, Chef Kenji Miyaishi’s mother used to send him off with bento boxes of onigiri rice balls, karaage fried chicken, tamago-yaki egg omelets and vegetables from her garden.
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