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sake, shochu and sushi



Yesterday’s bento was a very traditional Japanese one with the exception of the salad!


The rice part was “maze gohan/mixed rice”, that is it contained chunks of chicken, bits of “gobo/burdock roots”, carrot and fresh ginger, the whole seasoned with “shiro goma/white (actually light brown) sesame.

The “tamagoyaki/Japanese omelette” contained chopped “shiso/perilla leaves/ (Rowena, next time you make an omelette, think about it!).
Plenty of lettuce was provided to wrap the tamagoyaki in.
A salad of azuki beans, baby cucumber, corn and “hijiki/sweetened seaweed” and a few olives completed the dish.


As for the salad (seasoned later with dressing I keep at work), it consisted of fresh Shizuoka cress, mini tomatoes, more lettuce and pieces of chickory on a bed of finely chopped vegetables.
The little orange bits you see were my dessert: home-dried “kaki/persimmon”!

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