Tuesday, 10 July 2012

Top tips for travelling round China - food and otherwise


I have just come back from a fabulous trip to China and Hong Kong (HKSAR), as I have mentioned previously. I had a fantastic time, my trip was exhilarating and inspiring. It was a treat for all my senses. I saw sights which were even better in reality than the many pictures I've seen since I was about 8 years old. There were also some unexpectedly delightful sights. The food was delicious and often more colourful and vibrant than what we get at home in the UK. Some of the smells were delightful, others arresting for the wrong reasons! But everything was special. It rates as one of my best holidays ever. 

It turns out my sister is going to China later this year to attend a wedding. I said I would provide her with some tips and hints as a result of my experiences. So on my return, I started off writing a random set of thoughts. Some related to food and drink, others to more practical matters. The list grew and grew. I found these little nuggets of information useful for my own travels, so naturally I have assumed that others may also find them useful. Perhaps some of these thoughts are obvious, others may also be set out in guide books. I just pass them on because they may be useful to somebody. If I am barking up the wrong tree, I do apologise.

Anyway - here goes!


I will be following up this post with another, giving you the 'Lowdown on the sights'. It's coming soon!

Tian Tan, the "Temple of Heaven", Beijing
Food and Drink

The tap water is not drinkable. Drink boiled or bottled water.

Sichuan/Szechuan food is served with lots of fried dried chillis. You are not supposed to eat them, so it is fine to leave them.

Tipping is, as yet, unknown in China. So don't bother. In Beijing before we realised this fact, we tried to give a tip. We were met with a kindly look of sympathy. The type you give to an idiot. The money was not accepted, despite our many gestures that it was for the server. 

Tipping is de rigeur, on the contrary, in Hong Kong. Not only is service added, but you are expected to leave a small tip thereafter. Even if it is only the small change.

When ordering food in restaurants, it is not uncommon for food to be served 'family style'. In other words, for sharing and as and when ready. This can mean that what we perceive to be starters or main courses are served together. If you really want some dish as a starter and others as mains, order the starters first. Then only order your mains once the starters have arrived (or after you have eaten them).

You will find the table laid with a plate, bowl, spoon and chopsticks. Put the bowl on the plate and serve small portions in the bowl. The Chinese only eat from the bowl. Shovelling rice with the chopsticks is perfectly acceptable. Slurping is not impolite.

If there are 'communal' chopsticks and spoons, use them to serve food in your bowl. When in company you should not use your own chopsticks to take food from a serving dish to your bowl or directly to your mouth.

Don't ever leave your chopsticks sticking up in your rice. These are the 'chopsticks of death' - like the incense sticks left in sand/ash for the deceased. Very bad luck.



Carving of traditional Beijing (or Peking) Duck

Some Chinese people are convinced that foreigners cannot use chopsticks. So they may look at you as you take your first mouthful of food. Once you've shown you can use the chopsticks successfully, their interest will abate. Don't feel offended, their curiousity is earnest and has no meanness about it.


Grape wine is very hard to find. You are more likely to find red wine (hong pit-ow-joe) than white wine (bai pit-ow-joe). Even if you find white wine, it may not always be served cold. Great Wall brand (Changchung pai) is pretty good. Imported wine is very expensive.

Chinese wine is very strong. It is more like Western spirits in taste and strength. It is an acquired taste. It can be made of rice or other things, even flowers. We found Osmanthus wine in Yangshuo. It was very strong and quite sweet. 
The Li River

Chinese Beer is a pretty good substitute for water. The typical beer you will be served is only about 3% strength. The higher strength beers are more expensive, so you can use the menu as a strength indicator - though you may want to ask to see the bottle before they open it to be sure. Chinese beer is lager beer. Tsing Tao is available in most restaurants, but many of the other brands are similar, and it is good to support local products. The restauranteurs appreciate it.

Chinese tea is often free. Check the menu first. When the pot is finished, turn the lid upside down for a refill.

Getting out and about

If going out, get your hotel to give you a card with the address written in Mandarin. If you then need a taxi to get back, you can just show them the card. Some hotels even have little cards with a map on the back. 

It may also help to get any destination (eg Temple of Heaven, etc) written down, for the same reasons.

Taxis should always use the meter. If they quote you a price, then they are earning your fare under the table and probably overcharging.

The Beijing, Shanghai (and HK) metro systems are really easy to use, quick, efficient and clean. The signs are in English script as well as Chinese.
Tram, Hong Kong SAR

Most city airports have a tourism office. The town centre will have, too. They will give out fairly good quality maps for free. 

Shopping

Haggling for goods is common. (NOT so in Hong Kong SAR). A very good haggler can get something for one third of the original asking price. Half is good going. Don't lose your temper or get angry. Any price you offer is binding, so don't offer unless prepared to pay that amount. Walking away is often the best way of getting a better price.
The Great Wall at Badaling

There are lots of fake pearls for sale. We met someone who got done badly. Rub the pearls together or gently rub against your teeth. Real pearls are made of layers and layers of material laid on top of each other. So you should feel a slight 'roughness' or gritty feeling. It should not be dead smooth.

Anything described as an antique is probably a fake. Lots of the gems/jewellery/jade is fake. 

Tour guides get commissions for taking their customers to certain restaurants and shops. So they may not be the best places for buying/eating. I found that many of the shops I was taken to were very overpriced. If you find something you just must have, buy it, but you may pay over the odds. If you can check prices, do.

Toilet and sanitary issues

Toilets in hotels and major tourist attractions will have Western toilets. But squat toilets are very common. There will often be a picture on the door telling you if you are dealing with a squatty or a  sitty. Many attractions will have both.

Some places will not have very many Western toilets. So it is likely you need to be prepared to queue.
Yu Garden, Shanghai

Some Asians try to squat on the Western loos. That may mean footprints on the seat. It isn't nice, but what can you do? Just cover it up with tissue or hover over the seat, and be philosophical.

Toilet paper is either not always supplied or may be charged for. It is unpredictable. Take your own around with you.

Most Chinese drains are not built for taking toilet paper. So it is put in the bins in the toilet. This can mean the toilets smell - but the drains are not blocked and the toilets are often clean. It is just the paper which causes the smell.

Toilets in China are now being star rated. 4 and 5 star toilets are usually pretty good.

Ladies' sanitary products (press on towels and the like) are found in the shops which sell bath products or in general stores. Not in pharmacies. Tampons are not available, so take your own if you use them. Sanitary products are not available in public toilets.

Health matters

Pharmacies may sell both Chinese medicine and Western medicine. Some simple items are difficult to find. Take with you: Painkillers, indigestion tablets, diahorroea tablets, oral rehydration salts, insect bite cream.

The Big Buddha, Hong Kong SAR
Mosquitoes are very prevalent in Southern China, although you generally don't have to worry about malaria. The Chinese mosquito repellent products are cheap and work well.

Make sure you have valid health insurance. Whether travelling to China or elsewhere, going without travel insurance is lunacy. Consider it the best thing ever to 'waste' your money on. If you don't ever need to claim, great.

General stuff



Please remember you are in China. That means that not everyone will speak English. People will do their best to help you where they can. If you are standing around looking lost, someone will probably come and try to help you without you even asking. But you may not be able to 'get through' to each other. Relax. Don't get anxious or frustrated. You are in their country. It is you were are remiss for not speaking their language. Not the other way round. Also, please remember that their culture deserves respect. Prince Philip may have said all sorts of inopportune things, but he appears to get away with it because he is royalty. 

The Two Pagodas, Guilin
Mains electric is 220V 50 cycles. There are 2 types of plug. One is a strange 3 pin - not the same as the UK 3 pin, but has thin slanted pins. The other is a standard 2 round pin (like in Europe). I took my 2 pin plug for my camera and found I was able to recharge the battery with no problems. 

Many hotels have free wi-fi. Use of the hotel's internet room is often chargeable. Don't forget that you can't access twitter, facebook, flickr, the BBC and other websites in China. We asked a guide why facebook was not accessible in China. We were told 'they don't want too many people to be friends with the Dalai Lama'. 

When entering a temple, you need to step over the threshold. Men should go left foot first, and women with the right foot first. Many temples in China do not require you to remove your shoes. 

You may be refused entry to working temples and mosques if dressed immodestly. Covered shoulders are often required.

Keep your entry ticket at any given attraction until you have left. Some attractions (notably the Terra Cotta Warriors and Horses Museum in Xi'an) may check more than once.

There are quite a few scams. The teahouse one is the most common. You get asked by some seemingly kind and friendly people to come to a tea ceremony. You won't get told the price of the tea. You have a good chat and drink some tea, then you get the nasty surprise - the bill. You end up paying £30-£50 for cups of tea and leave empty handed.
Don't fall for the teahouse scam; many shops will allow you to taste for free

Sometimes rules are imposed which have no logic or reason. You will be told that it is 'for safety' or that it is a 'rule'. Don't get annoyed, you won't get anywhere. Just see how many other people are obeying the rule and make your mind up about whether you will obey it or not. (Unless obviously the person telling you is in authority - then just obey and be done with it!)

Ni Hao = Hello
Xie Xie (shey shey) = Thank you
Just these 2 expressions will win you smiles from so many people you meet.

There is no real concept of 'queuing'. So be prepared for people pushing in. Blatantly.

Things may get to you or annoy you. Try not to lose your cool. Losing your temper is frowned upon, and is unlikely to get you what you want.

Thursday, 5 July 2012

Inspired by Florence: Pomodorino pasta with truffle salami


Fairly recently, around the Easter period, I went to Florence in northern Italy. This post was started in draft form over a month ago, but work and my travels have got in the way. Perhaps I should spend more time on this blog. I sure would like to, but I find that being a part time blogger with a full time job means some posts are long in the gestation.

Anyway, the wonderful city of Florence is part of the province of Tuscany. Tuscany is famous for its beauty, scenery, great food and wine. It is the home of Chianti, Montepulciano and Brunello de Montalcino. It is also the birthplace of the Renaissance, making it exquisitely rich in art, culture and architecture.

The food market in Florence is totally inspirational. Full of amazing produce, it leaves you feeling rather jealous that you will have to go back to the supermarket when you get home. Most envy inducing for me is the fresh fruit and vegetables and fresh fish. The colours of the fruit and veg always seem more vibrant, the sizes and shapes more varied. And given the lack of availability of fresh fish generally in the UK, I don't think I need say any more! This is a market you wish you could drag back home so you can do your shopping there every week. 

At the market, I couldn't resist buying some food products to bring home. I bought vacuum packed pancetta, 24 month aged parmesan, sun dried tomatoes, and sliced dried porcini. I also bought the key ingredient of the recipe I am going to tell you all about here; salami with truffle. Combining the practicality of curing the meat (so that it can be preserved without refridgeration) with the indulgence of including truffle as an ingredient, this is not quite the 'peasant' food that salami was originally intended to be!

Some of the best food in Tuscany is simple. You may be deceived into thinking that working with a relatively small number of ingredients would not pay off with great flavour and taste. You'd be wrong. The cooking of Tuscany is all about bringing out the best of those simple ingredients, and about using the best quality ingredients you can get.

My pasta dish is inspired by that philosophy. It shouldn't take longer than 30mins to get it to the table from start to finish. And everything should be available in the supermarket, because we can't all visit the food market in Florence every day, however much we may wish to! 

The pasta I used here was dried. I have tried making my own, but it is rather time consuming and fiddly. That great authority on Italian food, Valentina Harris, says that Italians DO make their own fresh pasta, but only on special occasions. How special? Not birthdays, she says, but 'really special occasions, like when the family agree to sell their farmhouse or something' (as she said in her demonstration on pasta making at the Real Food Festival on the South Bank). So, I used Napolina's brass dye extruded Gnocchi Sarde which are small and have small ridges, all the better to catch the juices of the cooked tomatoes. Tasty and available in the supermarket, they take only 13 minutes to cook when added to boiling water.

The tomatoes to use are the little ones. But please ensure that they are are ripe and flavourful as possible. They can be a bit squashy and too ripe for a salad, that is fine. Don't be too worried about the variety or origin, as long as they are red, ripe and sweet. You could substitute the shallot with half a white onion, but I wanted to use the slightly sweet and more subtle flavour of shallot to allow the tomatoes to shine through. When making a sauce using a tin of tomatoes, the tomatoes are usually robust enough to be cooked with ordinary onions. In my view, fresh tomatoes often need gentler treatment. I would not use anything other than fresh tomatoes in this dish. Tinned tomatoes need a longer cooking time as they are often quite acidic. This is designed to be a light sauce. 

Salami with truffles is not the cheapest ingredient in the world, and isn't always available at the local supermarket. So I am sure you can substitute regular sliced Italian salami (such as Milano Salami). Since I am also proposing Truffle oil as an ingredient, you can just add a little bit more than I suggest below to add the extra scent and delicate flavour of truffle which would have permeated from the Truffle Salami.

Pomodorino pasta with truffle salami
Serves 2

Ingredients:

3 cloves garlic, very finely diced
1 shallot, finely diced
2 tbsp oregano, finely chopped
200g pasta
200g small ripe tomatoes, diced
5 tbsp parmesan, finely grated
100g salami, peeled if necessary, finely sliced and then halved
Dash truffle oil
2 tbsp olive oil
Salt
Freshly ground black pepper

Method:

1. Prepare all the ingredients in advance since the cooking should happen quite quickly.

2. Put the olive oil in a saucepan and heat up on a medium heat. Once hot enough (about 2 minutes and a single piece of shallot will bubble/sizzle), add the chopped shallots.

3. In another saucepan, heat up 1 litre of tap water to the boil.

4. Add the garlic to the sauteing shallots, stir and fry for another 5 minutes.

5. When the garlic is fragrant, after 5 mins, you can put the pasta on to cook. It will take the same time as the remaining part of the sauce. Set a timer to be sure!

6. Add the tomatoes, salami and oregano to the pan. Keep on a medium to low heat whilst the pasta is cooking, stirring frequently. You want the juices to come out of the tomatoes, all the ingredients to heat up and flavours to meld together. You are not looking for the tomatoes to totally break down.

7. When the pasta is done, drain in a colander. Reserve 2 tablespoons of the cooking water in case you need them later.


8. Now add the pasta to the sauce. Mix thoroughly. If the sauce has become too dry to coat the pasta, add the reserved cooking water. Season with salt and freshly ground black pepper and mix some more.

9. Serve up in bowls. Add a dash of truffle oil.
10. Top with the parmesan. Eat whilst hot. Enjoy!

Sunday, 1 July 2012

The Revolution will not be Carbonised: Guest Post on Craft Beers by Matt Seys-Llewellyn


Dear Readers,

I am sorry to have not blogged in quite a while, I have been away on my travels. In fact, I have just come back from China and Hong Kong (HKSAR). I had a wonderful trip. 

I trust you will forgive the lack of posts, but I am delighted to host the following fascinating and informative post from my friend Matt Seys-Llewellyn. I always wanted to cover a wide range of food and drink issues on this blog, but my lack of experience and knowledge often holds me back. I am very grateful to Matt for his providing this incredibly helpful and useful introduction to Craft Beers. He is very well-informed on the subject, but fortunately, always partakes with discretion and moderation!

Over to Matt for his article 'The Revolution Will Not Be Carbonised'. There was no prompting from me for the title. It's a great homage to the late great talent which was Gil Scott-Heron. A king of jazz and soul, he is often neglected as the true founder of rap music. To hear the maestro at work check out:  YouTube: The Revolution Will Not Be Televised

The Revolution will not be Carbonised

What have you been doing while Snigdha has been slaving away, marking papers? Be honest, you’ve been in the pub every evening and enjoying the end of the university term. 

I’m here (with Snig’s permission) to say a few words about ‘real ale’.  Its a provocative term: to some it conjures up images of bearded men out in the country drinking something black as pitch, and to others its actually quite inspiring.  As someone who spent their undergraduate days forced to choose between Heineken and Carling, I fall into the latter camp.   I worked at a “micro” in North Wales before I went to Cambridge, and did everything from bottle washing, to label design, to hauling firkins (barrels to you lot!). 
Herein I will use use the term ‘Craft Beers’ to cover the range of real ales, lagers, Belgian Beers and the like.  Beer with character and beer made with skill. 

Jargon busting 

One of the problems I find have with the some craft beer enthusiasts is that things descend into jargon.  I believe that most things about describing taste are understood by all, but understanding some of the key terms will help you understand what you’re drinking: 
  • Bottle-conditioned 
BC beers are vital to the craft beer industry.   When the beer is racked off away from the sediment and yeast, and decanted into bottles, a small amount of sugar is added to each bottle so it can continue the final stages of fermenting under glass.  This adds to the taste, and by-product of that final fermentation creates the fizz.  The alternative involves a completely dead beer and an injection of carbon dioxide at the point of bottling.  
  • Cask-conditioned 
Like bottle conditioned, but with added considerations about how quickly the beer will be served, and the percentage of Irish Moss to keep the beer clear. 
  • Hops 
You already know what hops are - they give beer most of its flavour and bitterness - but did you know there are at least 50 distinct varieties?  My friends at Charles Faram (the hop factors) are always finding hybrids of them.  The three you will most often come across include Cascade (gives the citrus taste), Syrian Goldings and Fuggles.  All give beer a freshness and a zestiness that thirsty Londoners want in a golden bitter or a lager variation. 
  • Lambic fermentation 
Most beers are fermented by adding yeast (and there are usually two types: one for beers and a different one for lagers).  Lambic fermentation is where the beer vats spend time being exposed to the airborne yeasts that live in certain special cellars.  This produces a bitter almost sour brew, often sweetened by fruit syrups.  A Belgian delicacy. 

So where are the gems? 

This is an unashamedly London blog, so with this in mind I suggest my favourite spots in Central London where the beer is worth the trip, and the atmosphere makes it worth staying. 

Craft Beer Company, Leather lane, EC1N 7TR 
The boys at CBC have really done wonders in little more than a year.  I love the variety of foreign beers in bottles, and English ales and porters on tap.  They also do a mean pork pie.  Anyone who can recommend a Norwegian beer, while pouring you a pint of Dark Star, is on their way to greatness. 

Tube: Chancery Lane and 7 minutes walk 

The Jerusalem Tavern, Britton Street, Clerkenwell, EC1M 5UQ 
I love this place: its wholly owned by St Peter’s brewery in Suffolk and mostly stocks their own beer, which is thoroughly excellent.   Inside the decor is very country pub, but cool and quiet.  Attracts a youngish crowd in the evening, but happily it seems to be student free. 

Tube: Farringdon and 4 minutes walk, Old Street and 15 minutes walk, Chancery Lane and 10 Minutes walk

The Cross Keys, Lawrence Street, Chelsea, SW3 5NB  

I found this pub after the cryptic hint “its near the house of the guy who wrote ‘Sartor Resartus’” (Thomas Carlyle), which tells you something about the people I drink with.  Do look on the map first as its hidden in the backstreets near Chelsea Embankment, but the beer (and food) is worth the trek.  You also get a nice view of the river if you get there early enough. 

Tube: Gloucester Road or South Kensington and 20 minutes walk.  Or take a cab, “yah”. 

The Rake, Borough Market, SE1 9AG 

Be honest, when I said ‘Borough’ you thought about the Market Porter didn’t you?  Well this is – dare I say it – just as good?  You might just get to sit down and the constantly changing selection of beer will impress anyone you take there.  Try to avoid the commuter rush 5-7 and you’re onto a winner. 

Tube: London Bridge and five minutes walk 

This of course ignores the very good Fullers and Young’s that are dotted around, and the pop-ups that will sell you your bottles of Meantime, Duvel and the like.  You know the ones. 

So remember, life is too short to drink poor beer, and CHEERS!

Thursday, 7 June 2012

Bento Box class at the Open Kitchen


In Japan, many people take cute little lunch boxes to work with them. These sectioned, and often layered boxes are called 'Bento' boxes. I've always loved Japanese food, but didn't know about this lunchtime tradition. I'd seen bento boxes served as meals in Japanese restaurants where I've had dinners, but did not realise that there were several types of bento, with one type which is supposed to be portable. I guess I’m just a bit ignorant, since I have now discovered that “Bento” (written in Japanese script as 弁当), is the word for a meal served in a box. It sounds so much nicer than ‘packed lunch’, doesn’t it? Actually, it is derived from an old Chinese word for ‘convenient’!
There appears to be several types of bento. Some are homemade, and others bought. 

The homemade ones are:
Picnic bento boxes or  Kouraku bento, are for picnicking friends and family to share, perhaps when out to view the cherry blossoms. One day I hope to try this wonderful tradition, since I've dreamed of seeing cherry blossoms in Tokyo and Kyoto since I was a little girl. Fingers crossed!

The ones which are bought are:
A formal dinner version, served in a decorative lacquer box called Makunouchi bento. This is the type I'd seen before. Stylish, functional and full of colour, these meals look as impressive as they taste!
Convenience stores and stations sell Ekiben or Eki bento, designed for travelling and eating on the fly.  Hokaben are ready cooked hot boxes of food bought from a takeaway shop. 
Hayaben are breakfast bento, meaning bento are not restricted to lunch or dinner. 

Recently I was emailed a short film about the craze for Kyaraben – the art of "Character" Bento. Mothers lavish vast amounts of love and care to send their children to school with beautifully designed and presented Bento, often resembling the child's favourite cartoon/comic character. Strictly for those with time on their hands!

I was lucky enough that recently my friend Lai treated me to a Bento cookery class for the two of us at The Open Kitchen in Hoxton. (http://www.openkitchen.biz/). The class was run by Atsuko (http://www.atsukoskitchen.com). 

Our class began with an explanation of the main principles of bento boxes along with a demostration of the cooking tasks we were to attempt later..... in a professional kitchen! 
Atsuko talks us through the main ingredients of Japanese food
Whilst there are no hard and fast rules about the contents of a good Bento box, it should contain some rice, pickled/cooked vegetables and either fish, meat, egg or a combination of all three. The general idea is that the content should be balanced in terms of the main food groups; carbohydrates, protein, fibre and fats. 

What I also learnt in my cooking class is that appearance is a big issue, and that there should be a variety of colours to make the meal attractive. There should be a combination of red, yellow, green, brown, white and black. This makes complete sense to me, since we do eat with our eyes first, and a packed lunch will seem uninviting if it looks dull. Eventually you'll end up popping out for fast food if you don't feel good about tucking in to your own homemade lunch!

Another interesting point is to try to vary the cooking methods, with some components boiled, grilled, steamed, fried, marinated and pickled. This would, in my view, help to keep the fat content low and provide different textures. One key point to remember is that you will need to keep the cooking time down, or you will find making a bento box each night for the next day at work will become a time consuming chore.... yet another factor tempting you back to fast food.

Atsuko taught us how to make Tamago yaki (egg roll) in a square frying pan. This was something I found quite difficult, but can be learnt with practice. It is difficult because you have to keep the pan very hot and work quickly to form the layers of cooked omelette by rolling and flipping with chopsticks.The pans are available in the UK and in Europe via Muji. 



The fish item was Saikyou yaki, or miso marinaded salmon. We coated slender fillets of salmon loin in saikyou miso (white smooth sweet miso paste), wrapped them up in cling film and left in the fridge for 30 minutes to marinate. After half an hour (although longer will give a more pronounced flavour if you wish), the miso paste's work is done, it is scraped off and the salmon is quickly fried over a high heat. It can be served as it is, or wrapped in salad leaves to give crunch and colour.

Salmon marinating in miso paste
We were given Atsuko's method of making Gohan (Japanese Sticky rice), but with only a 2 hour session, there wasn't enough time to cook rice too. Lucky that she brought her massive industrial rice cooker! We needed the rice to make rice balls with shaping tools, herb sprinkles and Nori (seaweed sheets).
Herb sprinkles, Furikake and moulds for making rice balls

Here is the cooked Gohan rice with a liberal amount of seasoning (Yukari) called 'Mishima' made from a purple herb known as beefsteak leaves in English. It gives a slightly sharp herby flavour to the rice which is subtle and pleasing. If I can manage to find it when I am out and about, I will use it at home.
Sticky rice (Gohan) mixed with Mishima
Finished rice balls with the cooked salmon

Our pickle was small radish pickled for just 30 minutes in cold Umesu (salted plum vinegar), mirin (sweetened sake) and sugar. We prepared the radish by scoring it on 4 sides, so as to soak up as much of the marinade/dressing as possible.

The vegetable dish was yaki bitashi (fried vegetables tossed in Japanese dressing). Here we used broccoli and sweet potato (both known for their high fibre and high nutrient content) which we quickly fried until lightly cooked and browned. These were then dressed in a combination of mirin, shoyu (Japanese soy sauce) and Karashi (Japanese mustard).

For me the highlight of the food was the Teriyaki chicken. I've made my own before, and by using Shoyu, Sake and Mirin to make up the sauce from scratch. But I had always made it from skin on chicken breasts. The results were always pretty tasty, but the cooking time was lengthy and I was always scared of serving up undercooked chicken. Atsuko's recipe with de-boned chicken thighs with the skin on cooks rapidly and the use of the brown meat means a better flavour and less bland texture overall. I've made it at home since to great reviews from Him Indoors. Score!
Atsuko demonstrating how to make Teriyake chicken
Our own attempt at Chicken Teriyaki - success!

I had a great time with Lai cooking in the professional kitchen. We are old friends and having the chance to natter and cook was really good fun. We work together well, because neither of us has a big ego and we are very willing to help where needed. We are also good at calming each other down if we are about to panic when things go a little wrong.

My evening at the Open Kitchen was an enjoyable one. Atsuko was great, very helpful and knowledgeable. The Open Kitchen is a lovely venue, and it is inspiring to see local people, many from disadvantaged backgrounds learning the skills involved for the hospitality trade. Being able to buy a glass of wine to take up to the kitchen was a great treat, as cooking is always more fun if you can have a 'slurp' every now and then.

My only criticism (which I raised with the people who ran the class at the time) is that with as many people doing the course (16 in all) it is easy to lose sight of who is doing what. With 6 dishes to make in the hour and a half remaining after the demonstration, allowing people to decide which tasks they were doing themselves was not the best idea. Some fellow cooks decided to try to have a go at everything, leading to a few problems; running out of miso paste, and not everyone having a fair try at the techniques. Running out of the dishes and chopsticks was also disappointing. The tasks should have been allocated and the making up of the bento boxes should have been supervised. 

I am really proud of the bento boxes that Lai and I made up that night, and we enjoyed scoffing their contents with more wine and chatter. I will try to make bento as packed lunches for work, but fear that time to do so will not always be available. However the dishes will be recreated at home for suppers in the near future. They were achievable, simple and tasty. Perhaps when I am out shopping, I'll have a look for an authentically Japanese box to inspire me.... any excuse to go shopping for cooking gear!
The finished article
One point, raised by specialist Bento blogger Makito Ikoh is that you have to think about the conditions your Bento lunch will be subjected to. Ikoh has recently written a book offering advice and recipes for bento lunchboxes. Her blog/website is a superb resource on all things Bento (recipes, advice, knwe canow-how and a fantastic downloadable planner for a week’s packed lunches!):
The very practical issue she raises is what temperature will your bento be maintained at? Many of us have access to a fridge at work, so as long as we can keep our lunchbox cool on our journey into work, we can carry cooked and then cooled meat and fish dishes without fear of food poisoning. However if you do not, then your bento contents should be able to be eaten safely without refridgeration, since it is brought out with you from home out on the long commute and kept in an office (or other work environment) at room temperature (anything from 16 to 20 deg C).

If you are interested in Bento boxes, here are some ideas for you:

For those looking for a challenging Bento combination, why not try....
Seasonal vegetable tempura bento box by Tim Anderson as featured on MasterChef:

For more Western influenced Bento for fussy children, see: