Today’s Lunch Box/Bento (’11/36): Heat Wave Bento!

We are going through a blasting heat wave seeing us almost reach 40 degrees, which means probably higher inside town!
The Missus had to devise a bento that could be kept safe in spite of the adverse conditions!

That is why she mixed shredded sweet umeboshi/pickled Japanese plums with the rice after having steamed. Not only great for taste, design and color, but it will also keep the rice safe for a long time.
She added some black sesame seeds for decoration and supplementary seasoning.

The same conditions applied for the side dish/box: design, color, nutrition and safety!

Pickled celery with hijiki/sweet seaweed and tamagoyaki/Japanese omelette! The latter is for the dessert part!

Great colors there:
Sauteed salmon seasoned with a mixture of mayonnaise and wasabi tsuke/wasabi stems and leaves pickled in sake white lees.
Sauteed yellow zucchini, okra and plum tomatoes.

Low in calories, very tasty and so colorful!


With a Glass,
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

8 thoughts on “Today’s Lunch Box/Bento (’11/36): Heat Wave Bento!”

  1. I popped in just to boast I have finally posted your daikon leaves furikake recipe 🙂 Thank you for your kindness. It was delicious every time I made it!


  2. Beautiful and delicious and … low calorie! This is one of the reasons why I love Japanese cuisine (though the “beautiful” applies to your wife’s bentos, but not always to what I make of the Japanese recipes 😉 .
    It’s so hot in Switzerland I only think of refreshing food too… And I have just bought a big piece of watermelon thinking of tonight’s cocktail with ginger juice (the recipe from your blog of course 😉 ) Since I made it a couple of weeks ago, when I see now watermelons I only think about this drink!
    Mixing umeboshi with rice is the idea I will try out. I am still looking for recipes with umeboshi (I make chicken skewers, a sauce for daikon salad advised by Hiroyuki from Hiroyuki’s blog and that’s it!).


      1. Thank you, Robert-Gilles, but if you have any, even very vague, ideas, it would already be wonderful! (The rice idea is great!).


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