Today’s Lunch Box/Bento (’11/28): Wasabi Zuke Bento!

Wasabi Zuke/山葵漬 is wasabi fermented and pickled with the white lees of Japanese sake. This is a prime product of Shizuoka Prefecture which outputs 80% of all wasabi in Japan!

The Missus being very this week didn’t have much time for shopping yesterday and made ends meet with waht was available in the pantry!

After steaming the rice she mixed it with home-pickled wasabi stems and chopped seaweed/konbu (she pickled them together).
She added wasabi zuke (very high qulaity even in Shizuoka Prefecture made by Tamaruya Co.) for extra seasoning and zip.

As I like yakitori hot, cold or canned, she opened a small tin of it and spread it over the rice. Simple and effective!LOL

The side dish looked like a flag!

The Missus included her favorite trick, half an avocado fille with the half of a boiled egg. She coated the inside of the avocado with tartatre mayonnaise for seasoning. The cut tomatoes on a thick bed of Shiuzoka-grown cress is Shizuoka-graown Ameera tomatoes (very sweet!)

She added some cheese for the necessary balance. As for dessert, home-made apple compote and (imported) blueberries.

Today promises rain. I wonder what the Missus will come up with?


Clumsyfingers by Xethia
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; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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4 thoughts on “Today’s Lunch Box/Bento (’11/28): Wasabi Zuke Bento!”

  1. It makes me hungry. The avocado-egg trick is a pure miracle! And so beautiful! I will definitely try it on my husband; avocado+egg+mayonnaise is a combination he could have every day (well, actually me too…).
    Even though I have never tasted pickled wasabi, I already am sure I would love it.


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