The title “Canned Bento” is only a joke. It just pointed out to the good use of canned food in a bento!
Now, what is the fish laying on the rice?
This is where the title, “Canned Bento”, comes into play!
The Japanese are very good at canning food, especially fish (Shizuoka is a major canning area). They do it more or less along traditional European process (did you know that the French were the first to successfully can food?), although their tins are definitely smaller and seasoning is far more varied.
The Missus used a small Japanese (it is also very popular in South Korea) can of “sanma/秋刀魚/Pacific saury:
Sanma/Pacific saury is a very fat red-meat fish and its marinade makes for a delicous seasoning on the freshly steamed rice.
Roasted sesame seeds ‘”yellow and black”) were added for futher seasoning.
Lightly fried lotus root slices, home-made pickles myoga ginger and wasabi plants made fro the rest of the “staple” dish.
The “salad dish” as usual was every colourful!
Shizuoka winter orange for dessert with trevise lettuce, sliced/chopped red radishes, celery (Shizuoka-grown) and plum tomatoes (Shizuoka-grown).
Boiled string beans (they were first introduced in Japan by the French over 100 years ago) and boiled shrimp salad!
Just wondering what I’m going to call tomorrow’s bento. LOL.
RECOMMENDED RELATED WEBSITES:
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen