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sake, shochu and sushi
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For once the Missus had to bring my Tuesday’s bento to my office before she went to work as I had to leave very early to attend a Primary School Graduation Ceremony away along Abe River.
It was quite a hearty one I must say!
The “Salad” part consisted of fresh cabbage, cress, tomato and “Tori no Tsukune”/Sauteed Chicken Balls wrapped in shiso/perilla leaves. All vegetables are locally grown.
The “Rice” part consisted of Maki/Rolls made of sushi rice mixed with “Tobiko”/Flying Fish Roe contained smoked salmon with thin leeks and wrapped in lettuce. I’m sure Allison will be interested! “Kamaboko Dango”/balls of fish paste (steamed and filled with tuna or cheese bought at the supermarket) and pickled cucumber and “Gobo”/Burdock Roots we bought in Kyoto last Friday.
I can tell you I was full and happy!
SHIZUOKA GOURMET 
Basically the same, although that particular shop that we visited in Kyoto on our way back from New Caledonia has produced a good 20 different kinds of pickles for the last 94 years including “rakkyo” pickled in wine!
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Was the burdock root pickled like the cucumber, or prepared in another way?
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