Bento at 30,000 feet

With countless budget cuts in air travel these days, one is lucky to get a free pack of peanuts let alone a full meal. With this in mind, the people over at Conde Nast’s excellent site challenged chef Gene Kato of Chicago’s Japonais to come up with the perfect in-flight meal. The guidelines: the dish had to be spoilproof for at least three hours, leakproof, and non-odiferous. View the results and corresponding recipe here.


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