Have you ever heard the expression, a “grotty day”?
That is when you wake up in the morning looking at an overcast sky and hear the first drops of the rain that wil come and go at the wrong moments all day!
Well, being a hedonist, I can see only one way to ignore such outside influences: eat, and eat well!
If you know a good lunch is awaiting you, you can take things along in your stride however unpleasant they are!LOL

For once, I will change the description order of my bento of the day, and will start with the sala and garnish paert.

From right to left:
Small daikon marinated/pickled in sweet rice vinegar and umeboshi/pickled Japanese plum.
Freshly boiled green peas.
Violet sweet potato/beni satsuma imo salad.

The Missus boiled the egg last night long enough to obtain solid white and still soft yolks. She then marinated it all night in soy sauce and other ingredients. The same eggs can served in all kind of fashions and garnishes any time of the day.

Now, for the main dish:
The Missus filled the box with freshly steamed rice that she covered with finely shredded vegetables.

She fried pork fillet slices in “tonkatsu” style, before brushing them with plenty of miso bbq sauce. The same sauce has the merit to seaon the vegetables and rice under the pork. She then cut them across for better size and sprinkled roasted sesame seeds over them.

For dessert, Shizuoka oranges and mini tomatoes compote!
Tomorrow’s forecast is fine!

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, Cook, Eat, Play, Repeat

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

—————————————-
日本語のブログ
—————————————-

The present Bento boom is not happening only outside Japan, but very much in this country, too, as witnessed on the NHK News this morning who ran a report on young professional (and eliglble) men not only making their own bentoes, but also devising, creating and marketing their own boxes!

The main difference with the traditional bento boxes is that they are definitely hip and hi-tec!
In the coming days, I will run a series of postings on bento and bento boxes to provide as much as information as possible for my blogging friends!

Now, to come to today’s bento, I had forgotten most of the (cleaned!) boxes I had been given last Saturday and the Missus had to do with a motley assortment of boxes!

The “main dish” was placed in my old bamboo leaves woven box.

The Missus came back to her classics: boiled violet sweet potatoes/beni satsuma imo, and deep-fried chicken/karaage niwatoriniku, with a piece of lemon for extra seasoning and some lettuce for colour and vitamin C.

As for the rice, two types of “musubi/large rice balls” made with frshly steamed rice: one containg cheese and seasoned with soy sauce, the other wrapped in nori/dry seaweed and topped with (and also containing) pickled Japanese plum/umeboshi.

The salad/dessert side dish as usual was very colourful, although the Missus grumbled that the whole bento was a failure! (I can tell I don’t mind about herfailures!LOL).

A mixed salad of various boiled beans and hijiki sweet seaweed, pickled carrot parpadelle, walnuts and lettuce. A home-made pickled myoga ginger sprouts made for extra seasoning and colour.

The “tubes” are “chikuwa/fish paste tubes that I filled myself with cucumber sticks. Some home-made pickled wasabi stems and the first cherries of the year for dessert!

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

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

—————————————-
日本語のブログ
—————————————-

I’m not supposed to get a bento on Saturdays, but the Missus and I being very busy from early morning, my other half decided to make one for both of us. It is simpler in concept than the bentoes she usually makes on Mondays and Tuesadays (none for this week as this was Golden Week Holiday), hence today’s title.

I took this pic to compare the sizes of our respective bentoes. The Missus’ is smaller (front one) and I had some extra dessert!

Today’s bento was not only smaller, but also lighter and definitely in healthy and nutritious-conscious style:
Over some plain steamed rice, she placed lightly pickled carrot parpadelle salad, Home-made pickled wasabi stems, plum tomatoes and freshly boiled peas from her family’s garden.

Then sliced soft boiled egg, katsuo/bonito flakes (not the shavings, but thin flkes like the ones for tuna. You can buy them anywhere in Japan. Very practical and tasty!) and home-made pickle myoga ginger.

As for dessert I had orange wedges and strawberries from Shizuoka!

Simple, colourful and healthy!

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

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

—————————————-
日本語のブログ
—————————————-