My bento book
Newest posts
Explore Japan & more with me
- Maki's Kyoto destinations
- Maki's Tokyo shopping map
- Coming soon: Maki's maps of favorite places in Yokohama, and...Provence!?
Recommended
- 100 Japanese Foods To Try
- The essential Japanese ingredients
- Onigiri 2.0 (an easier way for beginners)
- Looking at different types of rice
- How to prepare and cook Japanese rice and sushi rice
- A guide to different types of tofu
- How to make tofu
- How to make fool-proof mayonnaise
- Tamagoyaki or Atsuyaki tamago (Japanese sweet omelette)
- The anatomy of a Japanese meal
- A Food Lover's Way of Exploring Provence
- Kyoto report series
Recently commented posts
- Instant ramen and cup noodles are very, very bad for you (124 comments)
- A Proper Swiss Cheese Fondue (29 comments)
- Sketch diary: Cancer, the ladyparts version (86 comments)
- Onigiri (rice balls) (169 comments)
- Rice defines me as a Japanese person (43 comments)
- Seaweed: Hijiki, wakame, kombu, nori, kanten (25 comments)
- A super-efficient Japanese kitchen (43 comments)
Popular Articles
Today's:
All time:
- Japanese Basics: How to make Japanese-style plain rice and sushi rice
- Basics: Cold soba noodles with dipping sauce
- Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step
- Onigiri (rice balls)
- Homemade mayonnaise without tears (Basics)
- How to make tofu (Milking the Soy Bean, Part 2)
- Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette
- Japanese beef curry (Curry Rice)
- Chicken Karaage: Japanese Fried Chicken
- Instant ramen and cup noodles are very, very bad for you
- Japanese grocery stores in the United States and territories
- Okonomiyaki, Osaka style
- Japanese grocery store list
- 100 Japanese foods to try
- Japanese basics: dashi stock
Last viewed:
- Instant ramen and cup noodles are very, very bad for you
- Not-so-sweet Tsubu-an: Japanese Azuki Bean Paste (revised and updated)
- Poached and marinated pork (Nibuta)
- Food Destinations 4: Schweizer Heimatwerk, Zurich
- Different types of Japanese tsukemono pickles, and how some may not be worth the hassle to make yourself
- Introduction to quick Japanese tsukemono (pickles)
- Japanese Basics: How to make Japanese-style plain rice and sushi rice
- Kouya Dofu or Kohya Dofu, Freeze Dried Tofu
Just Hungry is a site about food. There are 
Definition of umeboshi
Hello from Finland,
I love your sites, JustHungry and JustBento! I'mma try cooking the rice and making onigiri based on your "handbook", wish me luck! ;)
I wanted to commment about umeboshi, so called "pickled plums." Isn't a better translation "japanese apricots", because they are not really plums? Why can't it be translated "pickled apricots"? Sounds way more delicious in my ears. :D
Thank you very much for the great sites, I am deffo a regular visitor.