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sake, shochu and sushi


Yesterday, the Missus had to go home and visit her parents for the O-Bon Festival (Japanese Mid-Summer Festival when the deceased are being venered). She made a bento not only for me but for her siblings.
It is both seasonal in the sense it includes eel and tradiional as it is “Chirashizushi”

“Chirashizushi” could be roughly translated as “mixed sushi”. It is very popular with families as large quantities of it can be made. Allison will be glad to know you can also use it for the base of home-made sushi rolls!
The Missus mixed the “shari”/vinegared steamed rice with Japanese sweet scrambled eggs and pickles. She filled the box with one layer and covered it at radom with pieces of broiled eel. She put one more layer and topped it again broiled eel, scrambled eggs and boiled string beans.
She added some home-made baby melon pickles and cucumebr pickles.

The salad was pretty straightforward: Chopped fresh vegetables and boiled shrimps to which I added dressing at work.
She forgot the dessert!

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