{"id":42543,"date":"2017-01-08T14:11:18","date_gmt":"2017-01-08T19:11:18","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42543"},"modified":"2017-01-08T14:11:18","modified_gmt":"2017-01-08T19:11:18","slug":"blistered-kabocha-bento%e9%87%8e%e8%8f%9c%e6%8f%9a%e3%81%92%e5%b7%bb%e3%81%8d%e5%bc%81%e5%bd%93","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42543&lang=en","title":{"rendered":"Blistered Kabocha Bento<br>\u91ce\u83dc\u63da\u3052\u5dfb\u304d\u5f01\u5f53"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42551 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/09.jpg\" alt=\"09\" width=\"510\" height=\"717\" \/><\/p>\n<p>Finally our new BENTO boxes arrived from Japan!<\/p>\n<p>This metal one is for Terry.<\/p>\n<p>I never thought the one I had was girly, but when Terry told me that he wanted a &#8220;manly&#8221; BENTO box, I could see that the kitties on the lid were probably not very appropriate for a 40-something male (lol).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42552 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/14.jpg\" alt=\"14\" width=\"568\" height=\"428\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42553 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/13.jpg\" alt=\"13\" width=\"568\" height=\"428\" \/><\/p>\n<p>I really like this brand.<\/p>\n<p>It&#8217;s a beautiful simple design.<\/p>\n<p>The only negative thing is that it easily shows fingerprints.<\/p>\n<p>But it&#8217;s a minor problem.<\/p>\n<p>I just need to be careful right before we take pictures.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42555 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/17-1.jpg\" alt=\"17\" width=\"568\" height=\"428\" \/><\/p>\n<p>Love the retro looking logo on the back, too.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42554 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/11.jpg\" alt=\"11\" width=\"510\" height=\"717\" \/><\/p>\n<p>One of the main dishes of this BENTO box is this blistered Kabocha.<\/p>\n<p>No need to peel the skin.<\/p>\n<p>Delicious!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42558 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/12-1.jpg\" alt=\"12\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/12-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/12-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The other main dish was this soy curd vegetable wrap.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42556 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/10.jpg\" alt=\"10\" width=\"510\" height=\"717\" \/><\/p>\n<p>The lunch does look &#8220;manly&#8221; in the &#8220;manly&#8221; box!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42557 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/15-2.jpg\" alt=\"15\" width=\"548\" height=\"768\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/15-2.jpg 548w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/01\/15-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 548px) 100vw, 548px\" \/><\/p>\n<p>I&#8217;ve started my Sashiko (Japanese traditional embroidery) project #3.<\/p>\n<p>Can&#8217;t wait to finish and show it on the blog.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Finally our new BENTO boxes arrived from Japan! This metal one is for Terry. I never thought the one I had was girly, but when Terry told me that he wanted a &#8220;manly&#8221; BENTO box, I could see that the kitties on the lid were probably not very appropriate for a 40-something male (lol). I [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[281,21,11,22,25,28,29],"tags":[],"class_list":["post-42543","post","type-post","status-publish","format-standard","hentry","category-bento","category-mushroom","category-starches","category-potatosquash","category-root-vegetable","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42543"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42543\/revisions"}],"predecessor-version":[{"id":42565,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42543\/revisions\/42565"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}