Why did I call this bento “mukago bento”?
Mukago is the fruit/seed of the yama imo/yam.
They are not easy to find on the market as their season is very short (it has just finished) and they are usually served in expensive traditional Japanese restaurants.
But I’m blessed with a neighbor who grows them in his own garden, who was kind enough to offer me a whole bunch the other day!
Half of them (the larger ones) were eaten with the first glass of Japanese sake of that day, while the Missus kep the rest for today’s bento!

The Missus steamed them whole (their skinis very tasty!) with plain rice.
Later she added a little dashi soup stock and soy sauce when she mixed them together before placing them inside the bento box.

The skinof the mukago is easily broken with the teeth and the inside is very tender with an elegant taste.
The Missus added shredded Japanese pickles for more taste and colour!

Autumn is just arriving with (at last!) cooler nights and there are plenty to choose from in the fridge for a colourful garnish!

I must have my Tamagoyaki/Japanese omelette in my bento!
This time, the Missus prepared them plain and slightly sweet (they were my dessert of the day!).
Shw rolled okra in thin pork slices and fried them with some seasoning of hers. They make for a great sight once cut across their section!

The vegetables part were represented with her special carrot tagliatelle salad with a bit of lettuce, some parsley and walnuts.
The pearl tomatoes are “Ameera Rubbins” (still) exclusively grown by only two farmers in Iwata City in Western Shizuoka Prefecture!

I love the Autumn!

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