Tag Archives: bento box

New from Peko-Peko: Green Pea and Black Cod Bento

Yummmmmmm!

peko peko new bento

As you all know I’m huge fans of Peko-Peko.  I’ve enjoyed both of their earlier bento creations and can’t wait to try their most recent concoction–especially since it includes fava beans, a new favorite since my recent trip to Ad Hoc.  I’m thinking of serving these for family dinner this Friday night.

PS: I also love the design of the flyers and wrapping (see pics of “Early Spring Bento” here) who is behind this genius?

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Follow up: Peko Peko Early Spring Bento

crabgolden

Peko Peko’s Early Spring Bento arrived today in this unbelievably soothing printed paper and red string.  Perfect since it was an early birthday gift from me to Rimpletide!  I love the Golden Gate graphic+little cars!

rimpie

The pork cutlet and rolled omelette were amazing, but my Oprah a-ha moment was the crab and rice.  Ah-ma-zing.  Steamed Dungeness crab, Tamaki Gold rice, hand-made ginger pickle (ginger, sugar, umeboshi vinegar), sancho, and salt.  The hand-made ginger pickle really took things to the next level.  

We sat, ate, and smiled.  

Thanks Peko Peko!

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Announcement: What\’s Hot in Local Eating~Peko Peko!

I recently attended this fabulous event at 826 Valencia, moderated by the talented and beguiling Chris Ying.  How can you resist someone who dug up a mid-50\’s copy of James Beard\’s Cooking Fish and used it as his sole prop during a panel on the politics and science of food?

Each of the panelists talked about why we\’re interested in food and what about it interests us now.  If you, like these esteemed food journalists, are passionate about delicious morsels that meet Bonnie Azab Powell\’s critera for SOLE food (Sustainable, Organic, Local, Ethical) you\’ll LOVE Peko-Peko.  The mastermind behind the affair, Sylvan Mishima Brackett, cut his teeth as assistant to Alice Waters at Chez Panisse and editing The Slow Food Guide to San Francisco and the Bay Area.

This month, Peko-Peko  has created a Spring bento box available for delivery in the Bay Area.  

The bottom level of this two tier bento is filled with kanimeshi: fresh steamed Dungeness crab, seasoned California-grown Japanese rice, pickled ginger, and sansho pepper. The top layer includes three menchikatsu: Marin Sun pastured pork and onion cutlets and dashi maki tamago: rolled farm egg with fresh dashi. Made primarily with ingredients from around the Bay Area, it’s a taste of Tokyo by way of San Francisco. This bento serves 2-3 people and is $65.

Deliveries will be made every Wednesday in March. Orders must be placed by the Monday prior to delivery.

We had their osechi bento for New Year\’s and it soothed hard.  In other words, open a bento box and say hello to Soothistan!   


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