The cooler days finally coming onto us, The Missus is introducing some more meat in her bentos, although she still keeps them full of vegetables and fruit.
Once again she used of the three lacquered boxes of our “Mampa” lunch box exclusively made by a single craftsman in Ikawa/Shizuoka Prefecture.
This time the smaller box conatained the rice whereas the larger one conatined the garnish.
After having steamed the rice with konbu/seaweed and finely chopped carrots (on top), she mixed the lot and sprinkled it wit roasted black sesame seeds. Beautiful deep oroange colour. Back in France we call such a colour “tango”, also the name of beer added with grenadine, or the name of my Rugby Club back home!
She inserted the”T”-shaped separator to prevent ingredients to mix up. THis the most common technique in Japan and make for very versatile use of difference spaces. It certainly helps with the design!
She prepared rolls by first spreading thin a chicken breast between sheets of cellophane paper.
She filled the chicken roll with bacon and cheese before sautee it in sauce. Once cooled she cut slices and put them in the box with lettuce, boiled brocoli and pieces of walnut.
The salad consited of sliced yamaimo/yam, Konbu/seaweed from the steamed rice, sweet pimento, the whole seasoned with ponzu and roasted sesame seeds.
Grapefruit wedges for desert!
Tasty and colourful!
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