Zojirushi Blog

Healthy Lunch Ideas for Earth Day, with Zojirushi’s New Vacuum Insulated Stainless Steel Food Jars

Happy April, Zo Fans!

Spring is in the air, and we’re celebrating with some seasonal lunch ideas that you can enjoy at your next outdoor adventure, just in time for Earth Day. Looking for the perfect travel companion? Our Stainless Steel Food Jars SW-KA30/40/52 and SW-KA52H/75H feature vacuum insulation technology with the highest heat retention in Zojirushi history. This means you can enjoy your hot or cold meals longer than ever! So, whether you’re planning a picnic or having a work day outside, let’s enjoy Earth Day the most delicious way.

Meet the Zojirushi Stainless Steel Food Jar SW-KA30/40/52 and SW-KA52H/75H
Line up of stainless steel food jars in three different sizes and in beige, green, and blue colors

Stainless Steel Food Jar SW-KA30/40/52

We’re incredibly excited to introduce the new Stainless Steel Food Jar SW-KA30/40/52 and SW-KA52H/75H because of their unique design, technology features, and their sleek, modern design with a matte finish. Four sizes are available, perfect for taking a quick snack to a sharable meal, and with six fun and unique pastel colors, you will want them all!

The Stainless Steel Food Jar SW-KA30/40/52 comes in 10 oz,14 oz, and 18 oz capacities and in an earthy Matte Green (-GM), cool Ice Gray (-HL), and in a warm Beige (CM).

Line up of stainless steel food jars in two different sizes and in pink, blue, and brown colors

Stainless Steel Food Jar SW-KA52H/75H

The Stainless Steel Food Jar SW-KA52H/75H comes in the larger 18 oz and 25 oz sizes; they are ideal for taking a full meal or a shareable dish with you. It comes in 3 lovely colors, Vintage Rose, Ice gray, and Medium Gray.

Now, let’s dive into the features:

3D rendering of the lid design with small inner compartments and another showing heat movement through the lid

Therma chamber lid designed with small chamber structure inside the lid improves heat retention

We put a lot of effort and thought into the lid design, which is jam-packed with features that improve its performance and make it super easy to use. The revolutionary Therma Chamber lid has small internal chambers that reduce heat loss through conduction. Thanks to this new design, the Stainless Steel Food Jars achieve the highest heat retention in Zojirushi history.

Blue lid separated into two parts

New lid design made with fewer parts for easy cleaning

Ease of use is vital to us and is reflected in the lid’s design. The lid has a new leak-proof* one-piece stopper with integrated gasket (*when used properly according to the instruction manual). It has wider grooves making it super easy to clean every nook and cranny. What’s best is that it is made of only two pieces, so you will never misplace small parts anymore!

Hand unscrewing the lid from a blue food jar

The lid is designed to relieve pressure created by hot foods as it’s opened

Lastly, this lid features a unique design that allows it to relieve pressure created by hot foods as it’s opened.

Blue food jar with the left side filled with fruit and the left side filled with chicken noodle soup

Perfect for taking cold or hot foods with you anywhere

The food jar has a 2-7/8-inch wide opening that makes it easy to fill and eat directly out of it and makes cleaning a breeze.

Blue stainless steel food jar open with a clear view of the stainless interior

Lightweight & compact design takes minimal space while maximizing capacity

As always, our vacuum-insulated food jars are made with durable and sanitary 18/8 stainless steel and a SlickSteel® interior finish that resists corrosion and repels stains. All surfaces that come into contact with food and beverage are BPA-free.

Watch the full product video here to see the food jars in action:

Earth Day Food Jar Recipes

What do you have planned for this Earth Day? Whatever you do, don’t forget to stay energized by packing a portable lunch or snack in your Zojirushi food jar! Here are some of our top lunch ideas for Earth Day (and spring!) that we think you’ll love:

Lunch setting with a light blue food jar filled with a vegetable salad with couscous

  • Adventurous Couscous Medley: With quickly heated onions, carrots, mushrooms, green peas, and seasonings with chicken broth, all combined with couscous, this dish boasts the rich flavor of morel mushrooms with white wine vinegar will leave you wanting more.
  • Shiitake Mushroom and Tofu Noodle Soup: The great thing about tofu noodles is that they don’t get soft like pasta when left in liquid for a long time, so they are perfect for soups!

Lunch with a light blue food jar filled with ramen noodle soup and a side of onigiri

  • Steel Cut Oatmeal To-Go in Your Food Jar: looking for a sweet pick-me-up? Oatmeal gives you the carbs and nutrients you need, with the satisfying crunch of your favorite fruits
  • Bean Medley Soup: Warm, flavorful, and hits the spot! Make sure to soak your beans overnight before preparing this savory meal.

What are you looking forward to making and taking in your Zojirushi food jar? For more healthy lunch ideas or lunch ideas for work, visit our recipe database at Zojirushi.com. Share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

It’s Soup Month!

It’s Happy New Year and Happy Soup Month! Are you a souper star soup lover? Try answering these Jeopardy® questions about soup and see if you are:

  1. The Campbell’s Soup® website calls this soup and a grilled cheese sandwich an unbeatable dinner combination.
  2. The New England style of this chunky seafood soup, is made with fresh littlenecks.
  3. It’s a thick Italian soup with vegetable, beans and bits of pasta.
  4. Bun bo hue, a spicy meat and noodle soup, is a specialty of this country.
  5. This made in America soup uses different meats and, of course, okra.
  6. The TV show in which a character says, “No soup for you.”
  7. This beet soup can be served hot or cold, but it should always be topped with sour cream.
  8. A popular soup associated with San Francisco uses this tangy bread as a bowl when serving it.
  9. Miso soup sometimes has cubes of this as one of its ingredients.(Too easy, right? Answers at the bottom if you need it.)

Being Japanese, I love miso soup best. And I’m not that picky about it, but with the many kinds of miso paste available and the different kinds of ingredients you can put into it, the varieties can be extensive. When I was growing up there were only three main types: RED (aka miso), WHITE (shiro miso), and BLENDED (awase miso). But today they are classified by ingredients, taste, color and region, so that means there are a lot of brands. I’m not going to get into a miso tutorial, but I know that the red miso is characterized by a strong, intense flavor, and it seems to go best with the heavier foods. Our local tonkatsu (pork cutlet) restaurant would always serve aka miso soup. White miso, on the other hand, is mildly sweet and a lot of people like it for mixing in salad dressings or light sauces. And as you might guess, awase miso is the most versatile miso and what we used to make our tonjiru (pork and vegetable miso soup) at home. You talk about a meal in itself, be sure to sprinkle the spicy shichimi togarashi (7 spice blend) on it for that extra kick.

Another popular soup at my house is Hawaiian Chicken Long Rice. (who woulda guessed that?) Treat yourself to a luau in Hawaii or go to the nearest “local” foods restaurant and see if they have this on their menu. It’s really pretty simple to make, so you can probably do it yourself with a decent recipe. It’s only chicken broth, bean thread noodles, shredded chicken, minced garlic, ginger and chopped green onions. Some people like it soupier than others, but either way it’s sometimes a chore trying to pick up those slippery noodles! It never fails to splash back into the bowl and cause a spattered mess when I eat it. Do not attempt to eat Chicken Long Rice with chopsticks unless you’re an experienced user…you have been warned.

By now you might have guessed that my favorite soups sorta reflect my background. Yep—Japanese, Hawaiian and American. And I’m partial to chowder type American soups more than chicken noodle or vegetable broth. Clam chowder is great, but you can’t beat Corn Chowder, with chunks of potato, bacon and the sweetness of corn. It’s got to be thick enough to stand a cracker in, and dressed with black pepper before spooning it. So good!

By the way, when soup gets this thick, how come it isn’t a “stew” already? What’s the difference? Why is chili a soup on the menu anyway? Can we discuss some of these burning questions? According to some experts, the main difference is the amount of liquid that’s used—stews usually contain less of it, and the amount of time a soup is simmered, causing the liquid to thicken and lessen, it becomes more of a stew. OK, that makes sense, but where does that leave chowder, or chili? By definition, soups are made primarily with broth or water, which is how chowder is made, and why it’s called a very thick soup. By that definition, chili isn’t really a soup because the water content is low, but restaurants don’t know where to put it so it’s always under “soups”. Both soups and stews are considered comfort foods that are eaten out of bowls, even chili. But if you’re from Hawaii, you eat chili on a mound of rice, on a plate.

Have a warm Soup Month, everyone. Make some soup and load up your Zojirushi Food Jar to go!

1.Tomato 2.Clam Chowder 3.Minestrone 4.Vietnam 5.Gumbo 6.Seinfeld® 7.Borscht 8.Sourdough 9.Tofu
Did you remember to answer in the form of a question?

Products used in this post: ZOJIRUSHI x HELLO KITTY® Stainless Steel Food Jar SW-EAE50KT, Stainless Steel Food Jar SW-EAE50

Please note that these recipes were not tested by Zojirushi America.

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