Today’s Lunch Box/Bento (’11/31): New Home Bento!

Due to our moving to a new home just completed the Missus simply had not the time to make a bento for me for nearly a month!
Thus this is my first bento made in our new home!

The Missus kept everything simple this time. She said more complicated affairs will still have to wait!
After having steamed she rice she mixed it with her own pickled Japanese pepper seeds/sanshou/山椒 and added a “kinpira” of carrots and burdock roots/gobou/牛蒡 she had prepared last night. It certainly made for simple and nice colors.

The “side box/dish” also came in simple colors and healthy balance!

She deep-fried (actually shallow-fried) “tontoro/soft pork” cut into rough strips, not with breadcrumbs, but with karaage crumbs which are a lot finer. She placed them on a bed of Shizuoka-grown celery (our Prefecture grows half of the total Japanese crop!) and added a touch of color and balance with lemon pieces for seasoning and sweet pearl tomatoes for taste and vitamins!

She finally added her own pickled cucumber (with black sesame seeds) and boiled black beans (bought in a market).

If she plans to concoct something more complicated in the future I’m not going to complain! LOL

RECOMMENDED RELATED WEBSITES

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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

4 thoughts on “Today’s Lunch Box/Bento (’11/31): New Home Bento!”

  1. Congratulations on your move to a new house.

    Personally, I am dying of curiosity to see how huge (or small) the Missus’ kitchen is. I’m pretty amazed at how much production I can do in my tiny nook of a typical Japanese apt. kitchen. Someday, if you don’t mind, please give a peek.

    I’m with Sissi “this is a simple bento? :- )

    Like

  2. I can’t imagine what your “complicated bentos” will look like 😉
    Lucky you! It’s a real pleasure to observe the home-made beautiful food.
    I was wondering, do the Japanese make also long term pickles? I make lots of those (like pickled pepper, cornichons and similar, European style pickles) which are pasteurised and keep for years (well at least a year) without fridge, like jams, but I have an impression that the Japanese-style pickles have to be kept in the fridge and not for a long time. Am I right?

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