The homey art of bento, like major gastronomies in Japan and France, is not so much the art of coming up with all kinds of creations and new ingredients, but to accomodate what’s available in an elegant and delicious manner. (Never complimented the Missus so much! I will have to tone down my comments! LOL).
So, after a good look in the fridge and in the pantry, the Missus prepared “mazegohan/混ぜご飯/mixed rice” with a small tin of high-quality scallops preserve a friend had brought some time ago, and some soy sauce, Japanese sake and dashi/Japanese soupstock.
Once properly steamed she mixedthe whole to uniformity, and filled the first box, topping it with tobikko/とびっこ/flying fish roe and finely chopped ciboulette/French chives. Great colors!
The pickle are home-pickled wasabi stems and leaves.
The Missus complained she should have introduced more colors in the side dish, but it was fine by me!
The red turnips/kabu/蕪, Brussels sprouts/mekabetsu/メカベッツ, white asparaguses, “snap green peas in pods and rape flower/na no hana/菜の花 are simply boiled.
The shuumai were (home-) madewith minced pork, “oba” perilla, and sesame oil.
For dessert, separated from the rest with lettuce, tamagoyaki/Japanese omelette/卵焼き with boiled black beans inside!
They look as so many eyes…
I certainly needed all that for a long work day!
Clumsyfingers by Xethia
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