After a long week-end (yesterday was a national holiday) spent cricket-umpiring and visiting all kinds of museums in Mishima City (where I found an organic restaurant), it was back to usual today.

A Japanese home-style bento with a few twists!

The rice itself is a Missus’ specialty. She had simmered finely cut mushrooms with thinly cut aburaage (fried tofu pouches) the night before. She heated them again in their soup before adding and mixing them (with some of the soup) with the freshly steamed rice.

The garnish came into two disntinct parts:

Pork belly sliced from a large block and fried with yuzu koshio. She fried okra, scallions and red soft piments in the juices.

Tamagoyaki/Japanese omelette, plum tomatoes and mitsuba/trefoil and sesame seeds salad.

For dessert Asian pear/Nashi and Square persimmons/Jirou Kaki (originally raised in Shizuoka Prefecture!)

Plentiful, tasty and healthy! I must say the Missus was in a fairly good mood today!LOL

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