I wonder whether I could say this Bento bore the influences of East and West!
Tea and soba/buckwheat noodles are definitely Eastern although they eat a lot of buckwheat in Western France…
Quiche is definitely Western but the Cherry Shrimps can be found only in Shizuoka Prefecture, Japan!
The soba/buckwheat noodles are made in Hamamatsu City with Shizuoka Tea, hence their beautiful color!
The Missus having boiled, drained and cooled them, mixed them with salad beans and hime soba/姫蕎麦/buckwheat sprouts and tea dressing from Shizuoka before topping them with freshly grated wasabi from Utogi, Shizuoka City! Very local ingredients, indeed!
The side dish comprised the aforesaid Cherry Shrimps/sakuraebi/桜海老/ from Yui, Shimizu Ku, Shizuoka City, inside the quiche!
The quiche had been made the night before as a friend had come for dinner then!
The quiche had been made in the modern way, that is, light and healthy with a very thin crust consisting of filo crust.
The quiche had been laid over a bed of cress and complemented with more cress, red radishes and grape tomatoes all from Shizuoka.
As for dessert a couple of Japanese cherries!
Plenty of colors, healthy. delicious and so local!
RECOMMENDED RELATED WEBSITES
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
2 thoughts on “Today’s Lunch Box/Bento (’11/42): Tea Soba & Cherry Shrimps Quiche Bento!”
I like the idea of filo pastry instead of puff pastry… I once tried it, but the result was too soggy, so I simply abandoned. Your quiche doesn’t look soggy at all!
Question of timing and heat?