Fuel, Flavor and Heritage: Angie’s Korean-Inspired Bento

Personal Background & Journey

I’ve always been someone who wanted to live a fast-paced, active lifestyle. Between my two jobs, hobbies, and physical activities, I need a lot of fuel to keep me going. Working in the tech industry, I rely on high-protein, nutrient-dense meals to perform at my best. I’m passionate about empowering others to eat healthier and love sharing my Korean heritage with people through food, exposing them to my upbringing and culture. As a researcher, I enjoy exploring new recipes and finding ways to sneak in plenty of protein and nutrition, all while ensuring the flavor and texture aren’t compromised.

Life Aspirations One of my ultimate goals is to open my own health food store or café, where I can share my favorite recipes on a larger scale. I also dream of writing a cookbook to make my healthy recipes accessible to everyone. I believe in the powerful mind-body connection and aspire to participate in a fitness competition one day, to see how the nutrition and diet I’m developing will impact my performance.

What is Bento Box to you?

I love Bento Boxes because they allow me to bring my food with me wherever I go, without having to sacrifice my diet or lifestyle, even when I’m at functions. It gives me full control over what I eat, ensuring I always have access to good food that supports my goals. Packing Bento Boxes has become a staple in my routine, helping me feel my best and stay on track.

What do you pack in your TAKENAKA Bento?

Right now, I’m loving packing anchovy riceballs in my Bento. They’re a nod to the riceballs I enjoyed as a child, but with a protein twist. I stir-fry baby anchovies and add crushed seaweed, with a bit of sesame oil for a rich umami flavor. These riceballs are dangerously addictive, and the cute round shape fits perfectly in my Tanaketa Bento Box. I love the minimalistic design of the Tanaketa Bento—it’s sleek and modern, plus it’s the perfect size to fit in my purse. People are always complimenting the color, saying they’ve never seen a Bento Box that looks so contemporary and stylish.

Servings: About 8–10 small rice balls

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients

2 cups warm cooked white rice (short-grain preferred)

½ teaspoon salt (adjust to taste)

1 tablespoon sesame oil

½ cup stir-fried baby anchovies (see note below)

1/3 cup crushed roasted seaweed (gim or nori)

Instructions

Prep Your Rice Base:

In a large bowl, gently mix the warm white rice with salt and sesame oil until evenly seasoned.

Add the Flavor:

Stir in the stir-fried baby anchovies and crushed roasted seaweed. Mix gently so everything is evenly incorporated without mashing the rice.

Shape the Balls:

With clean or gloved hands, scoop about 2–3 tablespoons of the mixture and roll into compact balls. If the mixture is too sticky, lightly oil your hands with a touch of sesame oil.

Pack & Go:

Place the rice balls into your TAKENAKA Bento Box. They fit perfectly and hold their shape well, making them ideal for on-the-go meals or snacks.

Optional Garnish:

Sprinkle with extra sesame seeds or a few whole anchovies on top if you like extra crunch and visual flair.

Note:

To stir-fry baby anchovies (myeolchi bokkeum), simply sauté them in a pan over medium heat with a bit of oil, soy sauce, and a touch of sugar or honey until golden and slightly crispy.