CHAPTER DESCRIPTIONS

Introduction

With thoughtful storytelling and detailed explanations, this section will introduce Leanne Valenti and her journey to becoming steeped in Washoku including her first homestay in Japan and her orientation as a curious American cooking Japanese food. We will set the context for how Bento Picnic is different from other bento cookbooks. Then we will explain the foundational concepts of Washoku — the use of five colors, five tastes, five techniques in every meal  — by illustrating the corresponding foods, nutrient profiles, and methods of cooking with text and visuals. This section is meant to grab and hold readers’ attention through a personal connection to Leanne, thoughtful references to relevant scientific studies, and stunning visuals demonstrating Washoku’s principles.

Sake Tasting Guide & Resources

In addition to offering practical advice on how to serve, drink, and store sake, this section will warm readers to the magnetic personality of our contributor, Monica Samuels, and draw them in with her seasoned approachability. This section is meant to attract readers to the lesser-known intricacies of contemporary sake production and empower them to experiment with their own sake pairings. We will also include an in-depth overview of each of the bottles featured in the book along with interesting tidbits about the sake brewers that can serve as conversation starters! 

The Bento Picnic Pantry & Equipment

In this section, readers will learn about the essential items needed to prepare the recipes in Bento Picnic, along with informative excerpts about Leanne’s favorite ingredients and trusty gadgets. We will include topics like which rice varieties boast the most nutrient bioavailability and how using a kitchen scale simplifies clean-up.

Base Recipes

In honor of Leanne’s commitment to reducing waste, this section will detail the base recipes used repeatedly throughout her bento menus as well as the best storage methods to preserve the flavors and health benefits. In addition to Japanese classics like Homemade Dashi and Mentsuyu, we will also share Bento Picnic originals such as: 

  • Firecracker Sauce: A gluten-free teriyaki glaze made with tamari, mirin, agave, whole mustard seeds and aleppo pepper 

  • Umami Oil: A simple blend of coconut aminos, olive oil, and sesame oil used as a soy-free flavor enhancer

  • Everything Gomashio: A condiment that you’ll want to put on everything featuring goma (sesame), shio (salt), crispy shallot, dried garlic and poppy seeds. 

Chapter 1: Rice Bentos

The word "gohan" in Japanese means both "rice" and “meal." They have a shared connotation because rice has traditionally been such a vital aspect of Japanese meals. As such, Leanne will showcase 8 different ways to prepare rice to serve as the foundation for these bento meals. 

  • Essential Washoku

    • Miso Baked Fish

    • Lion’s Mane Takikomi Gohan

    • Gomashio

    • Koyadofu Ohitashi

    • Hijiki Pickles 

  • FOR Hirotaka

    • Yuzukosho Corn Onigiri

    • Chawanmushi with Shiitake & Ham

    • Ume Miso Agebitashi with Green Beans and Eggplant

  • Shigeyo’s Summertime Special

    • Umami Burger Sliders

    • Shigeyo’s Tomato Salad 

    • Curry Yakionigri

    • Okra Ohitashi

  • Weeknight Washoku

    • Shrimp & Yuba Stir Fry

    • Avocado Salad with Nori Wasabi Dressing

    • Soft Brown Rice

    • Kukicha Twig Tea

  • Happy Hour Bento

    • Chicken Tsukune Skewers with Firecracker Sauce

    • Tamagoyaki with Ancho Dipping Sauce

    • Inarizushi with Everything Gomashio

  • Autumnal Bento Feast

    • Carrot & Parsnip Kinpira

    • Persimmon Shira-ae with Tamari Activated Sunflower Seeds

    • Crispy Skin Salmon with Wasabi Furikake

    • Grilled Kale

    • Koshihikari Rice with Seasoned Nori Crisps

    • Miso Soup with Mushrooms & Scallion

  • Snack Bento

    • Whipped Tuna Dip

    • Sesame Gochuchang Dip

    • Miso Cream Cheese Dip

    • Homemade Rice Crackers

    • Rice Vinegar-Pickled Veggies

  • Mottainai!

    • Kitchen Sink Salad with Shiokoji Kombu Dressing

    • Okaka Furikake

    • Radish Top Furikake

    • Sriracha Salmon Flakes

Chapter 2: Noodle Bentos

With these 4 bento menus, Leanne will demonstrate the versatility of noodle dishes across the seasons using soba, udon, harusame, and ramen noodles.

  • Spring Steak Salad

    • Strip Steak Tataki 

    • Grilled Asparagus with Yuzukosho

    • Glass Noodle Salad with Zippy Carrot Slaw

    • Crispy Shallots

  • Summer Hiyashi Chuka

    • Chilled Ramen Salad with Honeybaked Ham & Heirloom Tomatoes

    • Kinshi Tamago

    • Pickled Watermelon Rind

    • Hiyashi Chuka Sauce

  • Fall Soba Salad

    • Soba Salad with Seasonal Greens, Scallion & Pickled Ginger

    • Homemade Mentsuyu

    • Golden Seared Tofu

    • Enoki Mushroom Confit

  • Winter Udon Stroganoff

    • Braised Beef with Udon Noodles & Fresh Herbs

    • Yuzu Yogurt Sauce

    • Preserved Horseradish Beet

Chapter 3: Grain-Free Bentos

Although rice and noodles play a central part in Japanese cuisine, Leanne shares 5 menus in this chapter to show how you can still enjoy Washoku even if you’ve eliminated grains from your diet. 

  • Mr. Fancy Pants

    • Roasted Duck Breast with Ponzu

    • Arugula with Yuzu Honey Vinaigrette

    • Miso Roasted Butternut Squash

    • Pink Shiokoji Pickled Daikon

  • Macro Salad

    • Simmered Soybeans

    • Sesame Tamari Sauce

    • Sautéed Shiitake Mushrooms

    • Steamed Kabocha Pumpkin

    • Takuan Daikon 

  • Power Bento

    • Braised Tofu with Firecracker Sauce

    • Kale with Pepita Gomashio & Umami Oil

    • Toasted Quinoa

    • Kabocha Potato Salad

    • Pickled Red Onion

  • House Bento

    • Kale & Avocado Salad with Everything Gomashio

    • Bento Picnic’s Perfect Carrots

    • Juicy Seared Chicken Breast

    • Creamy Shiitake Soup

  • Soboro Bento

    • Lettuce Wraps with Ground Chicken or Tempeh

    • Pickled Lotus Root

    • Roasted Japanese Sweet Potato

    • Edamame with Shichimi

Chapter 4: Sweets

In addition to designing the bento boxes for Bento Picnic, I also created a scratch pastry program. Because our kitchen was otherwise safe for celiacs, I kept within the same gluten-free constraints when developing these recipes.

  • Mochi Butter Buns with Okinawan Sweet Potato Swirl

  • Matcha Flan with Nut Crumble

  • Black Sesame & Matcha Cake Cookies

  • Miso Chocolate Chip Cookies

  • Japanese Sweet Potato Brownies

Chapter 5: Tea & Mocktails

One of the hallmarks of Japanese hospitality is never to let your guests’ glass go dry. Here are some of my favorite non-alcoholic sippers to serve when I have company over.

  • Yuzu Amazake on the Rocks

  • Iced Fruit Hojicha

  • Kukicha Cold Brew with Rose Petals

Resource Guide

This section will contain references for further reading as well as recommendations for where to source the wares featured in the photos, ie. place settings, bento boxes, chopsticks, sake glasses, etc.