Today’s Lunch Box/Bento (’09/37)

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I’m always looking forward to bento on Monday, although the Missus tends to demur, as they usually see some research and new ingredients!

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This time, the Missus opted for “musubi/hand-made rice balls, of two kinds:

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One was plain rice with a whole salt-preserved Sakura no Hana/Cherry blossom (above pic).
The other one was plain steamed rice mixed with chopped shiso/perilla leaves, hijiki/sweet seaweed and white sesame seeds.
All musubi were envelopped in ooba/large perilla variety leaves.
She added home-made pickled myoga and pickled mini-melaons with white sesame seeds.

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As for the garnish, I got renkon/lotus roots fried with black sesame and katsuo bushi/bonito dry shavings, Boiled green and white asparaguses, home-made chicken ham with British chutney and lettuce, tamagoyaki/Japanese omelette (for dessert!) and plum tomatoes.

Plenty to eat!

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