Today’s bento has been named “Johoku Park Bento” because the Missus who had a day off yesterday called me during the afternoon to join her for a walk in Johoku Park during a break at work. I actually had to bicycle there first. LOL.

But it was defunitely worth the trip.
Johoku Park is located by the new Shizuoka Municipal Library and it is the ideal place to stay away from the bustle of city, but still within manageable distance. On the other it gest crowded on Holidays.

One can freely choose his/her right spot for a deserved rest and meal.
If it rains, no worry as there is great cafe called Tables Spoon nearby (I’m planning a post on it)!

The Missus did work a lot preparing today’s bento.

She had concocted the meat balls with minced beef and pork and bits of lotus ro0ts the night before before frying them this morning. The lotus root provided for a welcome crunchy bite. Tomatoes are sweet and grown in Shizuoka. As for the peas in their pods, they come from her family’s garden.

She added chopped red pimento and string beans (boiled) and cheese to the tamagoyaki/Japanese omelette (very soft and yummy). Lettuce and Kyoto-style red pickled cucumbers provided the colours and fibers.

The “mame gohan”/rice and green peas has an interesting story.

She first boiled the green peas inside their pods.
She discarded the pods but used the water she boiled them in to steam the rice, giving it plenty of nutrients and a beautiful colour.
She mixed the boiled peas with the rice only once the rice was steamed. If you steamed together the peas will become mushy.

For dessert fresh orange from her family’s garden and canned Chinese lychees!

Next time, if the weather is fine (it was a horror today…), I plan to take my bento to the park!

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The title “Canned Bento” is only a joke. It just pointed out to the good use of canned food in a bento!

Now, what is the fish laying on the rice?

This is where the title, “Canned Bento”, comes into play!
The Japanese are very good at canning food, especially fish (Shizuoka is a major canning area). They do it more or less along traditional European process (did you know that the French were the first to successfully can food?), although their tins are definitely smaller and seasoning is far more varied.

The Missus used a small Japanese (it is also very popular in South Korea) can of “sanma/秋刀魚/Pacific saury:

Sanma/Pacific saury is a very fat red-meat fish and its marinade makes for a delicous seasoning on the freshly steamed rice.

Roasted sesame seeds ‘”yellow and black”) were added for futher seasoning.

Lightly fried lotus root slices, home-made pickles myoga ginger and wasabi plants made fro the rest of the “staple” dish.

The “salad dish” as usual was every colourful!

Shizuoka winter orange for dessert with trevise lettuce, sliced/chopped red radishes, celery (Shizuoka-grown) and plum tomatoes (Shizuoka-grown).

Boiled string beans (they were first introduced in Japan by the French over 100 years ago) and boiled shrimp salad!

Just wondering what I’m going to call tomorrow’s bento. LOL.

RECOMMENDED RELATED WEBSITES:

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

Please check the new postings at:
sake, shochu and sushi

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