Why do I call this bento, “Nutritional Bento” whereas bento by definition should be nutritional?
Simply because the Missus streesed on the point this morning when she decided to mix the rice with beans, saying that her bentos should be more nutritional!LOL

The rice she used this morning is Shizuoka-grown “mochi kome/glutinous rice seasoned with matcha tea powder.
Once she had steamed it she mixed it with ready-cooked black beans.
The whole certainly made for fulfilling meal!

The “garnish” made up for a full meal as it contained ingredients both from the land and the sea!

She fried two types of “tsukune/Japanese meat patties”, one toppedwith renkon/lotus roots, the other ones with shimeji mushrooms. She then added sauce to both of them as she finished frying them.
She pkaced both on a little lettuce.
The dessert cosisted of sliced squat persimmons/jiro kaki and red-heart kiwii fruit/kousen/紅鮮/”red fresh”, both grown in Shizuoka Prefecture.

She included fresh sakura ebi/cherry shrimps (only found in Shizuoka Prefecture/we are in season just now!) in the tamagoyaki/Japanese omelette for the sea food.
She arranged it with home-pickled daikon, carrotand cucumber sticks, as well as plum tomato and lettuce!

Nutritional and very tasty!

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