Today’s Lunch Box/Bento (’11/11): “Dry Curry” Bento

The Japanese ususally prepare their “curry” in the form of a more or less consistent “soup” that the pour on top of rice.
What they call “dry curry” has nothing dry about it. They mean that the curry, instead of a soup, will take the form of a consistent meat sauce similar to that of Bolognese sauce. In England it would be labelled a “savoury”.

The Missus had already prepared a curry of roughly minced pork and beef with chopped vegetables and plenty of curry paste and condiments of her own.
She reheated it while she steamed the rice.

She then mixed the hot rice with curry poder for a beautiful yellow color.
AS she placed it in the bento box she formed a “well” to be filled with the minced meat curry. She then topped it with a soft-boiled egg broken in small pieces before putting the last touch with kawaire daikon/daikon sprouts and fancy stuffed olives.

As for the fibers and vitamin she preapred a simple salad of baby leaves, boiled Brussels spouts, plum tomatoe, small pieces of cheese and alnuts.

Very hearty and delicious!

RECOMMENDED RELATED SITES

Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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Bryan Baird’s Newsletter (2011/02/16)

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Morning Coffee Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Are you a fan of rich, roasty and robust stouts? Do you love a fresh brewed morning coffee? The answer is yes for me on both counts.

New Baird Beer Seasonal Releases:
*Morning Coffee Stout 2011 (ABV 7%):

Each year at Baird Beer we combine our passion for stout with our love of coffee in the brewing of Morning Coffee Stout. This 2011 version is an export-style stout infused with freshly roasted (delivered still warm direct from the roaster of our friends at Arabica Coffee) Indonesian Royal Mandarin beans. We add these beans, after a very coarse grinding, directly to the stout in the conditioning tank in what amounts to a cold beer toddy extraction method. The result is a perfectly balanced flavor marriage between stout beer and java beans.

Morning Coffee Stout 2011 will be pouring from our Taproom taps, and those of other Baird Beer handling pubs and restaurants beginning Thursday, February 17. It also will be available in bottles (633 ml) direct from the brewery via our online E-shop as well as through the growing family of Baird Beer retailing liquor shops in Japan.

As is our proclivity as passionate brewers, we continue to experiment all the time with new beer styles and new recipes. A recent example of this experimentation is being released tomorrow (Feb. 17) as Real Ale dispensed from handpumps exclusively at our four Taproom pubs. We call it: Winter Session Ale.

*Winter Session Ale (ABV 5.3%):

“Session” ales, of course, are light, low-alcohol beers that still pack real flavor and lots of refreshment. Our winter version is, as you might expect, just a little stronger and more robust than normal. The grist consists almost entirely of European base malts while the hop bill is an interesting mix of clean American varieties (Horizon and Perle) and grassy, herbal, spicy European ones (Tradition, Hersbrucker and Styrian Golding). Pulled from our handpumps, the flavor is soft, aromatic and wholesomely refreshing. Stop in for a pint or two at one of our Taproom pubs while quantities last.

Upcoming Taproom Events:
*Barley Wine Beer School at the Nakameguro Taproom (Sat-Sun, Feb. 26-27):

This is another in our popular series of Nakameguro Taproom “beer school” seminars. This time round the thematic focus will be on the historical beer style known as Barley Wine. Baird brewers will team with our Nakameguro Taproom staff in presenting a Barley Wine style seminar that includes a vertical tasting of three different years of Baird Ganko Oyaji Barley Wine as well as samplings of several other brewery Barley Wines. Food pairings, tastings and explanations also will be part of the package.

The seminar will be held in two languages on two separate days (English language on Saturday, Feb. 26 from 3:00-5:00 pm; and Japanese language on Sunday, Feb. 27 from 1:00-3:00 pm). Cost per participant, including beer and food tastings, is 3,500 yen. Each seminar is limited to 30 participants and reservations are required. Please contact the Nakameguro Taproom directly for more information or to make reservations.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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