No, for all the frightening Missus I was not in a pickle! LOL
It is just that we had been offered a batch of Kyoto pickles and the MOTH (Mistress Of The House) decided to combine them with her own home-made pickles!
They certainly made for great colors!
The Missus prepared the rice as sushi rice and mixed it with chopped shiso leaves, golden sesame seeds and her own home-pickled Japanese pepper/sansho seeds.
The white and dark daikon pickles are Kyoto pickles.
The pickled ginger sticks are the Missus’.
The pickled cucumber, myoga ginger and eggplant/aubergine are all from Kyoto.
They make for beautiful design and are very beneficial to health!
The side dish is more Shizuoka-like although some of it comes from Hokkaido!
The half-boiled egg was produced by Mr. Shimizu in Shizuoka-City. The celery leaves and tomato are also from Shizuoka prefecture, but the smoked salmon is from Hokkaido while the capers and avocado came from very distant shores!
The dessert was all from Shhizuoka Prefecture: Japanese “Nashi” pear and plum!
Very healthy bento typical of early Autumn/Fall when the typhoons are crashing around our necks!
Naturally very colorful and yummy!
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