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Ten-Minute Bento Paperback – June 26, 2012

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Editorial Reviews

About the Author

Megumi Fujii was born in August 1966 in the Tokyo suburbs of Kanagawa. A graduate of the Kagawa Nutrition University Fujii has been a food coordinator for Japanese television programming. She has since gone to produce meals and recipes for books, magazines, TV, and special events.  Throughout her extensive career on TV and in print, Ms. Fujii has compiled more than 40 cookbooks and is regarded as one of the most beloved culinary experts in Japan, with books covering everything from European desserts to organic dining to intricate Japanese holiday meals.

Ms. Fujii is currently a regular on Nippon TV's cooking program 3 Minute Cooking.

Her website address is

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Product Details

  • Paperback: 80 pages
  • Publisher: Vertical (June 26, 2012)
  • Language: English
  • ISBN-10: 1935654411
  • ISBN-13: 978-1935654414
  • Product Dimensions: 7 x 0.3 x 10 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Best Sellers Rank: #56,661 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

109 of 111 people found the following review helpful By Amazon customer on August 14, 2012
Format: Paperback Verified Purchase
When I saw that a good looking new English bento book was released, and from a Japanese author, I had to have it right away. This is only the second English bento book I have. If you are interested in bento making and can't read Japanese, I say get this book RIGHT NOW. You should have no hesitations whatsoever.

If you can read Japanese, you probably wouldn't be looking at this book anyway, but just in case: I highly advise you to skip on this book because there is nothing new in it that you won't find from much better books. A few recommendations are つくりおきおかずで朝つめるだけ!and おべんとうつくりの正解.

That being said, let's get to the actual review of it as a cookbook:

I found the recipes authentic yet very simple. There are decidedly Japanese bentos (ex. Rolled omelet and boiled hijiki bento) and very non-Japanese bentos (ex. French toast salad bento) included in the book to satisfy every palate. However, quite a few of the recipes include Japanese items that may not be easily found in your regular grocery store. I believe this is because the book is just a translation from its Japanese counterpart. Things like seven-spice powder, yukari, konjac, wakame, hijiki; I definitely do not have in any grocery stores near me. I would not even know what some of these items were if it wasn't for my Japanese bento books. But at least half of the recipes use only common ingredients (assuming you have access to things like mirin, sake, rice vinegar, miso). If you have an Asian store near you, no problem. I personally make bentos every day of the workweek and prefer to use ingredients I can obtain easily.

One thing that should be noted is that this book is based on bentos that have the sides on top of the rice.
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46 of 46 people found the following review helpful By C.T. on June 30, 2012
Format: Paperback Verified Purchase
Since this didn't have a search inside feature, I didn't know what to expect. I was very pleasantly and happily surprised with this book. It contains quick to prep, single portion sized recipes to be served atop rice, pasta, bread or noodles with very nice pictures of the finished product. Recipes such as mushroom-stuffed hamburger, pork cutlet and ramen salad bento are just a few listed. There's even a small section on freezable mini desserts like brownies and sesame dumplings.

Most of the ingredients should be available at a well-stocked grocery, although some items may only be available at an asian market (i.e. sake, bonito flakes, etc). The last page does contain a short list of common ingredients used in japanese cooking (with substitutions for some of them) and a list of online resources.

This is not a bento book that shows you how to make cute designs and characters, rather, it provides relatively simple and quick recipes to prepare for your bento meal. All in all, I am very pleased with this book and can't wait to start making some of the recipes.
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34 of 37 people found the following review helpful By Shala Kerrigan TOP 500 REVIEWERVINE VOICE on July 11, 2012
Format: Paperback
If you don't know what bento lunches are, they are packed box lunches made to be attractive and healthy with a good variety of foods. Frequently packed in boxes specifically made for bentos, they can also be packed in other boxes like plastic refrigerator food storage boxes. That's just a very quick definition, because they can be complex and are absolutely an art form.

10 Minute Bento was originally written in Japanese by Megumi Fuji and translated to English. It's paperback and printed in full color with lots of photographs of the finished food and great serving ideas. Instead of cute characters, these are bento lunches that are attractive without being carefully planned out to create images.

You'll start with steamed rice, then add in the main course and vegetables. The recipes are written with cooking for one in mind. The recipes can be doubled if you're cooking for more than one. Instructions are clearly written and understandable, and measurements are by weight. The rice steamed ahead of time and the meat topping and vegetable sides are the 10 minute part of the cooking, that includes prep time.If you're doubling the recipe it may take longer for cutting and prepping. The portions are smaller than a lot of people are used to, but perfect for healthy lunches on the go.

For people who rarely eat or cook Japanese food, there are some recipes that will be familiar enough to be comfortable. These are just a few of my favorite examples. There are several more.
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14 of 16 people found the following review helpful By VA_barb on September 7, 2012
Format: Paperback Verified Purchase
I just received this book a few days ago and read it from cover to cover last night because it had some great stuff in it. Since being in Japan for 5 years a while back, I love Japanese food, and am recently infatuated with bentos. I have a couple other bento books that have some delicious recipes in them as well, but this one is my favorite so far, even though this morning was my first actual recipe I made from this book. I made the Miso Salmon on page 20. It turned out great! All of the recipes in the book are fairly simple (of course they have to be so they can be made in 10 minutes) and reuse basic ingredients (soy sauce, sake/white wine, etc.) in many of them, so you don't have to run out and spend a hundred bucks on a ton of ingredients just so you can make more than one recipe.

I would recommend this book to anyone interested in a simple but delicious book of bento recipes, though if you're totally new to bento making, you might want to do your own research online about the history of bentos, for tips on selecting different types of bentos, etc., because there is almost nothing 'extra' in this book outside of the recipes. That being said, it's still a great book overall and I look forward to making many more of the recipes. If you want great recipes plus the 'extras', including morning time management charts for making bentos, I would also recommend The Just Bento Cookbook by Makiko Itoh.

The Just Bento Cookbook: Everyday Lunches To Go
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