Tag Archives: snack

Product Review: Kalahari Biltong

Disclaimer: In exchange for sample packets, I am writing this food review. To best describe Cambridge, Massachusetts-based Kalahari Biltong, I’m going to borrow a line straight outta there website– Imagine the tenderness and texture of prosciutto, the lean protein of jerky, … Continue reading

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Japanese Onigiri Month, Part Six: Nothin’ But Eel

Oof, that’s a lot of rice.  No, it’s not slang for money; rather, it’s an obvious conclusion.  Eat onigiri, spike your blood sugar levels.  And if you don’t want all of those carbohydrates, have fun making a spectacle of yourself … Continue reading

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Japanese Onigiri Month, Part Four

After a brief pause in Japanese Onigiri Month, let’s see what’s in store for this pre-snowstorm Monday… Salmon broiled in white miso and mirin (さけ味噌漬焼/ sa-kay mi-so tska yahkee). A couple of words to assist while in Japan… -mirin (みりん・味醂), … Continue reading

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Japanese Onigiri Month, Part Three

Before a brief interruption in this month’s scheduled programming, I bring thee three more versions of Japanese onigiri to sample: I’m predicting it now… the food trend for 2017: onigiri and milk.  Ya, maybe in a prison in Japan.  But … Continue reading

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Japanese Onigiri Month, Part Two

For the next installment of onigiri (omusubi) month, I bring you three – nay, two and a half – more suggestions, fresh from Japan…but first, a Japanese language primer: – 新発売 shin hatsubai = new product (new sale) – コシヒカリ … Continue reading

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Introducing…Onigiri (おにぎり/🍙) Month

After taking a moment to reflect back on the more than five years BuildingMyBento has been around, two things stand out– There has only ever been one themed month, and that was five years ago. Not enough deference has been … Continue reading

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Do Not Adjust Your Cyan: The Malaysian Food Edition

Golly, every time I post something, it seems as if I should be adding a new category.  But what could that category be for today’s post?  Rice? Botany?  Printers? By now, we’ve established that I’ll eat almost anything.  That goes … Continue reading

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