Growing up outside of Tokyo, Chef Kenji Miyaishi’s mother used to send him off with bento boxes of onigiri rice balls, karaage fried chicken, tamago-yaki egg omelets and vegetables from her garden.

What delight there is to be found in a Bento box. Not only are they delicious, they are pieces of art. This signature Japanese meal is on more than a few lunch menus in Rhode Island. How lucky we are ...