Yesterday’s bento was a bit of repeat with the main difference that residing with the chicken.
The rice came under the form of three distinct nigiri/rice balls half-wrapped in fresh green shiso/perilla: Sweet seaweed/konbu, finely chopped Japanese pickled cucumber and umeboshi/pickled Japanese plums. Three plum tomatoes for the vitamin C and some French cornichons.
The deep-fried chicken were whole thighs on the bones. I did eat them with my fingers wrapped in the fresh lettuce after having pressed the lemon slice over them.
This time dessert was not forgotten with some processed cheese and seedless Japanese grapes!