I would call today’s bento/box lunch the “Working Man Bento”!
Simple, hearty and healthy!
Three large o-nigiri/rice balls made of freshly steames rice mixed later with umeboshi/Japanese pickled plums and aka shiso/red perilla leaves furikake/seasoning and wrappe inside large green shiso leaves (the latter are also caleed “ooba/large leaves”)
Meat garnish was chicken and mushrooms fried in tomato sauce, slightly spicy-style. Actually the Missus made a whole batch of these. I can expect to have some more for dinner!
The “salad” consisted of a bed of shredded veg topped with cress and plum tomatoes and a potato, cucumber and egg salad.
The seasonal dessert was fresh (and peeled) figs!