Today’s Lunch Box/Bento (’09/14)

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Today’s bento could have been called “leftovers bento”!
And for once I did participate to its making, unwittingly I must admit!

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First the rice part consisted of rice steamed with curry powder, spices and a little olive oil. The Missus mixed it with some of the fine ratatouille salad I had made for last night dinner! Quite tasty, I must admit! LOL

As for the garnish, she provided me with a boiled egg, plum tomato, cornichons, trevise, lettuce, and water cress.

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The meat part was a bit of an innovation. The Missus thawed pieces of frozen tuna, seasoned them a little first, then fried them on one side, turned them over and while they cooked she placed cheese on one and spiced veg tomato sauce on another one. Once cooked they formed an interesting “sandwich”!
No dessert this time. I expect a big dinner back home tonight! LOL

Please check the new postings at:
sake, shochu and sushi

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Vegetables Facts and Tips (7): Edible Flowers

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(5 edible flowers and water cress salad)

Yesterday, while I was shopping at the big supermarket at the Shizuoka JR Station I was reminded of a recent post by Natasha at 5 Star Foodie when I noticed edible flowers on sale.
Edible flowers have been on the Japanese markets for quite a few years already.
They tend to first appear in late winter, although it is only a question of time when they will be sold all year long!

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They come in very cheap, at 98 yen a small box (1 US$), but they ought to be used as early as possible.
Aichi Prefecture, our neighbour Prefecture seems to have become the largest growing area in Japan.
Thai, Indian and Persian citizens, as far as I know, have been using flowers in food for quite some time. The Japanese have served mini-chrysanthemum and perilla flowers since immemorial times.

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Most edible flowers are of the pansy, snapdragon, primura and so on varieties.
Do you recognize some of them above?

Now, the great news is that they contain an enormous amount of Vitamin A carotene:
1,100 to 9,400 micrograms per 100 grams as compared to 390 micrograms for tomatoes, 720 micrograms for broccoli and 3,100 micrograms for spinach.
as well as Vitamin C:
230 t0 650 mg per 100 grams as compared to 20 mg for tomatoes, 100 mg for spinach and 160 mg for broccoli!
The Japanes will use them either in flower or vegetable salads or on cakes.

One small advice for caution: don’t overeat them as they have purgative powers!

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