{"id":43433,"date":"2017-04-26T16:45:07","date_gmt":"2017-04-26T20:45:07","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=43433"},"modified":"2017-04-26T16:45:07","modified_gmt":"2017-04-26T20:45:07","slug":"quad-color-bento%e5%9b%9b%e8%89%b2%e5%bc%81%e5%bd%93","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43433&lang=en","title":{"rendered":"Quad-Color Bento<br>\u56db\u8272\u5f01\u5f53"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43434 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/10.jpg\" alt=\"10\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/10.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/10-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Yes, it&#8217;s okay to make your bento pretty.<\/p>\n<p>To make a bento like this you place rice at the bottom and add different colored food on top.<\/p>\n<p>This is a popular way to make a bento in Japan.<\/p>\n<p>It&#8217;s typically called a tri-color bento because you usually have three different colors, but then I realized that mine had four colors!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43435 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/07-3.jpg\" alt=\"07\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/07-3.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/07-3-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>For this bento I had shiso tofu, yuzu radish, sugar snap peas, and sesame carrots.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43436 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/09-2.jpg\" alt=\"09\" width=\"510\" height=\"717\" \/><\/p>\n<p>Making this bento feels like painting a picture.<\/p>\n<p>I really enjoy this process.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43437 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/14-5.jpg\" alt=\"14\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/14-5.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/14-5-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Pretty, healthy, and tasty.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43438 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/15-4.jpg\" alt=\"15\" width=\"510\" height=\"717\" \/><\/p>\n<p>If you don&#8217;t have a bento box, you can still enjoy this meal in a bowl like this.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43439 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/20-4.jpg\" alt=\"20\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/20-4.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/20-4-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43440 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/21-2.jpg\" alt=\"21\" width=\"510\" height=\"717\" \/><\/p>\n<p>I usually make some extra.<\/p>\n<p>These come in handy for the rest of the week, as they can be used for a lot of different things like salad, stir-fry, soup, fried rice, etc.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yes, it&#8217;s okay to make your bento pretty. To make a bento like this you place rice at the bottom and add different colored food on top. This is a popular way to make a bento in Japan. It&#8217;s typically called a tri-color bento because you usually have three different colors, but then I realized [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[281,11,20,28,29],"tags":[],"class_list":["post-43433","post","type-post","status-publish","format-standard","hentry","category-bento","category-starches","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43433","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=43433"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43433\/revisions"}],"predecessor-version":[{"id":43442,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43433\/revisions\/43442"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43433"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43433"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43433"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}