The “main dish” consisted of nigiri/rice balls made with rice steamed with home-made umeboshi/Pickled Japanese Plums in shiso/perilla leaves, and Pork fillet slices shallow-fried with bredacumbs, each skewered on a toothpick to make it easier to dip in a mayonnaise and sweet miso I was provided with. The pickles are home-made cucumber and ginger pickles.
The “side dish” was a very simple assortment of raw vegetables (chopeed cabbage, plum tomato, stringbeans, carrots,…) and fruit. I used the wasabi dressing at the office to season it!
Plenty to last the whole day!