It seems that for the last week or so either the thermometer climbs over 35 degrees Celsius or it rains halberds (as we say in France!)!
It is certainly not easy to conceive a bento then.
Lucky we have access to so many vegetables here in Shizuoka!
Rice is probably more practical served as nigiri then.
The Missus prepared three types:
-Wrapped in egoma, a large type of shiso with a strong flavor and fried in sauce.
-Containing umeboshi and black sesame. Incidentally the umeboshi is made with Shizuoka-grown organic Japanese plums!
-Mixed with beef chirimen/semi-dry powder.
Pickles are also important for hygiene in summer: home-made cucumber and myoga ginger pickles and home-made fresh ginger pickles!
The latter are extremely tasty, too!
For a better view of the nigiri!
I contributed a lot to all those vegetables and fruit as I’ve been interviewing a few farmers!
Vegetable salad, green peppers, carrot, tomato (Shizuoka City supermarket) with Chinese cabbage lettuce (Kakegawa City supermarket) marinated with fresh ginger and konbu seaweed.
String eggplant/aubergine and two types of peppers marinated from a macrobiotic farm in Kakegawa City.
Nashi/Japanese pears from Ichikawa Garden in Iwata City.
When it’s hot, eat local!
Fresh, delicious and so safe!
RECOMMENDED RELATED WEBSITES
With a Glass,
Clumsyfingers by Xethia
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, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento