Comments for Adventures in Bentomaking

Comment on Oyako Donburi Bento and Weight Progress by Dani

Dani — Wed, 05 Jun 2013 21:00:26 +0000

What a delicious looking picture! Oyako Donburi is one of my favorite dishes, so I agree, the green onions would add extra color, not to mention flavor!

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Comment on Korean BBQ Chicken Bento by Eldon Terry

Eldon Terry — Sat, 01 Jun 2013 19:47:25 +0000

but i don’t know, the last (and first) time I made him his favorite – kimchi & spam kimbap, he picked all the spam out and left the little circles of rice, egg and pickle I worked so hard to put together. he also usually eats just the fish off of his sushi.

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Nicolas — Fri, 31 May 2013 00:03:14 +0000

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Comment on Review: Umami Micom Rice Cooker by Zojirushi, Part 1 by Daniel

Daniel — Wed, 29 May 2013 21:02:06 +0000

Actually, umami is a quite distinct, well-defined thing. It’s the taste of glutamates, mostly known through the ubiquitious and much-slandered member of the family, MSG. (Yea, monosodium glutamate, the white powder used in Chinese fast food and TV dinners, in order to make their less-than-acceptable ingredients more palatable.)
Anyway, our mouth has a specific sensor for glutamates, which are, in the world, usually found in seafood and meat. We find it tasty because our body needs the proteins and amino acids found in such foods.
I don’t know if the “umami” setting on rice cookers actually increases the actual “umami” of the rice, or just plain makes it “umai” (tasty).

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