The season for sakura ebi/桜海老, or Cherry Shrimps has finally started!

Sakura Ebi are exclusively caught caught in Suruga Bay off Shizuoka Prefecture and can be obtained absolutley fresh here!
The Missus was so proud of herself when she brought some back home last night: the first of the year!
Although we ate them raw, she kept some for my bento today!

She first steamed plain rice and covere it with the cherry shrimps only after the rice had been cooked. The residual heat was enough to cook them.

She then mixed them with the rice before filling the first box. She sprinkled the lot with roasted sesame seeds and added some home-made pickled wasabi stems, leaves and flowers.

The garnish once again was very colourful and provided for great balance.

Beans and broad beans salad, semi-boiled marinated egg with black sesame seeds, and fresh okra with katsuobushi/dry bonito shavings.

Sorry for the fuzzy pic!
Plenty of lettuce, white asparaguses and bacon roll (fried) and sliced plum tomatoes. Plenty of fibers and vitamins!

Shizuoka Oranges and Chilean grapes for dessert.

The season for cherry shrimps will last for only two months and again in the Fall!

RECOMMENDED RELATED WEBSITES:

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

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