Sakura ebi/桜海老/Cherry Shrimps are the most famous seafood of Shizuoka Prefecture, a region already blessed with the richest bay in Japan, namely Suruga Bay/駿河湾.
Although we are not in season they are available frozen, good enough for a bento!
In season they become a real treat, cheap here but at steep prices elsewhere if fresh!

The Missus first steamed rice with finely cut ginger root and the cherry shrimps, and once cooked, mixed the whole lot with boiled edamame (green soy beans).

It certainly makes for great design, colors and balance.
It also gives an extra satisfactory “bite” to the rice!

The side box consisted of ingredients both from the land and the sea!

Those tubes are called “chikuwa/竹輪 in Japanese. They are made of fish paste first steamed then grilled around a stick.
They can be bought in any supermarket in Japan. If you cut them and push cheese or cucumber sticks inside them like the Missus did they for great design (and snacks, too!).

Chicken patties are called “tsukune/つくね in Japanese. They consist of minced chicken and spices (the Missus wouldn’t tell me!).
The Missus wrapped them in shiso leaves before pan-frying them for extra taste.
She added fresh shiso leaves, mini tomatoes and “himesoba/姫蕎麦/buckwheat sprouts for vitamins and fibers.
The dessert was blackberries from our balcony!

Very much a summer bento!


With a Glass,
Clumsyfingers by Xethia
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