Today’s Lunch Box/Bento (’09/16)

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Today Wednesday is not a usual “Bento Day”, but sudden commitments making it impossible to come home for lunch, I asked the Missus to prepare a bento. She did not seem to mind and actually appeared content to enjoy a day (morning) in tranquility!

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Becsue the rice was plain steamed rice, she fried plenty of thin soft pork slices in sauce and added some boiled and cut salad green pea pods.

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As for the garnish, on top of a bed of shredded vegetables (you cannot really see them), she placed cornichons, large plum tomatoes, boiled broccoli, tamagoyaki and Na no Hana/Rape flowers and boiled shirasu salad sprinkled with black sesame seeds.
“Shirasu” is a local Shizuoka fish, a kind of sardine consumed vey young.

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Today’ tamagoyaki/Japanese Omelette contained shredded cheese and parsley!

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In place of dessert (I still have Yakushima oranges at the office!) she included some “mozuku-su/もずく酢”, seaweed preserved in sweet vinegar for a healthy additive!

A healthy, fullfilling bento!

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10 thoughts on “Today’s Lunch Box/Bento (’09/16)”

  1. Wow, that is a class A bento. Our Hawaiian bento’s are reflective of so many cultures, but still more “peasant” style. This bento would go far to upscale our local okazu places.

    Thank you!

    Like

    1. Dear Connie!
      Greetings!
      Well, The Missus will certainly appreciate your comments!
      Actually, she works very fast. The only thing she complains about is taking care of the variety!
      Cheers,
      Robert-Gilles

      Like

  2. Looks good. Love the pork!

    I have this ongoing problem with lunches. Available options around office are too oily and/or spicy. We’ll probably need to change a few things at home to be able to make boxes like this every day. A few days isn’t a problem, but sustaining it becomes an issue.

    Like

    1. Dear Sid!
      Greetings!
      The only solution is to check your stock in the fridge and amend the contents accordingly! LOL
      True to say, it would become a long-term commitment!
      Cheers,
      Robert-Gilles

      Like

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