Today’s Lunch Box/Bento (33)

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sake, shochu and sushi


Today the Missus made good use of yesterday’s leftovers and home-preserved vegetables.

There are always two or three boiled eggs in the fridge, so one of them found its way in today’s lunch. The Missus had kept aside some of the edamame served last night for my evening drink, took them out of their pods and also kept them overnight in the fridge.
Yesterday my Monday’s lunch consisted of deep-fried pork/tonkatsu muffin sandwiches. She seasoned the pork leftovers with home-made sweet pickled ginger and ponzu vinegar. The vegetables accompanying the meat in its little box are okura and aubergines/egg plants she had first fried, cooled down and then marinated overnight. The little tomato had been pickled/marinated separately.
The white-green thing in its foil paper is “wasabi zuke/wasabi stems and leaves pickled in sake white lees”, a very Japanese condiment. Most of the total national production is made in Shizuoka Prefecture!
As for the rice, she steamed it with fresh mushrooms, soy sauce and I don’t know what (she wouldn’t tell me…). All I can is that I loved it!

For once she did not omit dessert as mini apple slices were included in the salad!

4 thoughts on “Today’s Lunch Box/Bento (33)”

  1. Bonjour, Nat!
    Non, rien de piquant!
    Juste ce qu’il faut!
    Ce qui rend le wasabi fort, c’est le fait de le gratter. Si tu manges les racines, tiges et feuilles seulement en les coupant, elles sont tres supportables!
    T’affole pas. Un de ces jours ces bento te seront utiles!


  2. Je pense que j’aurai bien aimé moi aussi…
    Tiges de wasabi c’est ça ? Ce n’est pas hyper piquant ?
    Bon, moi, je regrette une chose, c’est que personne ne me prépare mes bentos…J’en ai ramené quelques uns de Tokyo et si j’ai eu le courage de me mettre en cuisine pour moi les premiers temps, j’ai depuis baissé les bras…Je cuisine for all family, et en général, il ne me reste plus grand chose…


  3. Do you like to mix fruit with savoury food, like the apple in the salad? I certainly do. Had a cheese and fig sandwich the other day; the fig was Shizuokan, but I must admit the cheese was from cows reared on the Devonian soil of the UK. The combination was heaven.


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