The weather has suddenly turned very hot and dry, making the absorption of liquids vital. However it seems that I Have taken it a bit too litterally recently as a hangover seemed to have chased me around for the past 4 days! LOL

The whole bento was classic and striving for balance and fewer calories as the Missus put it.
Three musubi/rice balls, two containing shredded umeboshi/Japanese pickled plum and wrapped in egomama/large perilla leaves, and one containing boiled edamame.

The Missus added home-pickled myoga ginger for extra taste and healthy nutrients.

Now, what’s inside those rolls?

The rolls came in two types: both were made of thin pork slices wrapped around yam/yamaimo and home-pickled fresh ginger root (the ginger roots are freshly taken out of the earth, as opposite to the somewhat dried samples found all over the world).
The greens are wasabi-na, a kind of lettuce with a taste reminiscent to wasabi without the ping, ameera rubbins mini very sweet tomatoes from Shizuoka.

The tamagoyaki/Japanese Omelette was plain and the supplementary salad consisted of fresh okra seasoned with katsuobushi/dry bonito shavings.

Shizuoka-grown Benihoppe/Red Cheeks strawberries for dessert!

Plenty of vitamins and nutrients! And ver tasty at that! LOL

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As from last week, The Missus has been experimenting with sushi for my “Tuesday Bento”.
If you take the boiled egg away it is a truly vegan/vegetarian bento!
Notice that the rolls are packed in the bamboo fiber bento box lined with dry bamboo leaf!

She made three sushi rolls/sushi maki/寿司巻, two of them thin sushi rolls/hoso sushi maki/細寿司巻 and one thick sushi roll/futo sushi maki/太寿司巻.
The home-made pickles are myoga ginger on top of wasabi stems.

The thick sushi rolls/futo sushi maki/太寿司巻 contained sweet umeboshi flesh, perilla/shiso leaves and natto.

The thin sushi rolls/hoso sushi maki/細寿司巻 were of two kinds:
-Kappa maki/cucumber sushi rolls/かっぱ巻
-Kampyo maki/かんぴょう巻dried ｇourd shavings cooked again in sugar and mirin. They were combined with home-made pickled wasabi stems.

The salad/dessert box contained the Missus’ classices: Salad celery sprouts, carrot tagliatelle with black olives and walnuts, a semi-boiled egg later marinated, and Benihoppe/red cheeks strawberries from Shizuoka!

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Yesterday and today have been witnessing torrential rains, the more unseasonal that the rainy season has not been “officially announced” by the government autorities!
I wonder when they will accept the facts….

A very traditional bento today with enough colours to compensate with the somber day!
Over plain freshly steamed rice the Missus lay two types of “soboro”: one made with minced chicken, the other with eggs.

The green note was added with edamame, while poasted/black sesame seeds accentuated the brown colour of the chicken.

The salad/dessert dish consisted (from right to left): Shizuoka-grown “Ameera” sweet tomatoes, a salad made of pieces of yam and cucumber, carrot tagliatelle, mixed boiled beans and hijiki/sweet seaweed.
For dessert, Shizuoka orange and imported dark cherries!

Very healthy!

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On Friday I have to the train to University where I’m a visiting French lecturer. Usually the Missus prepare simple sandwiches.
But yesterday she suddenly realized she had run out of “fillings”, so she opted for the traditional musubi/rice balls quick bento!

Very traditional as the musubi were wrapped in dry bamboo leaves!

Home-made pickled myoga ginger and a musubi coated with red cucumber pickle and wrapped in a shiso/perilla leaf.

It contained a sweet honey-pickled Japanese plum.

The other two musubi were made of the same plain rice mixed with katsuo/bonito flakes,

and cheese!

Quick, efficient, healthy, filling and tasty!

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The Missus has decided that she will try her hand at rolls, especially “California Rolls” on Tuesdays for a while. I suspect that she is thinking mostly of herself as I know very well that she loves them! I’m not one to complain, mind you!

The packaging was very traditional. The box is one of the old two we keep all the time made of bamboo leaf fibers.
Now, as rolls are not easy to extract from the box, she inserted s dried bamboo leaf inside the box to allow me to “lift the rolls out” of the box.
The Japanese have kept/transported rice balls wrapped in fresh or dried bamboo leaves for thousands of years.

She furthermore placed the roll slices on lettuce for easier handling.
The California Rolls contained nori/dry seaweed, fresh lettuce, smoked salmon, boiled green asparaguses and a mixture of boiled egg and avocado chopped fine and liaised with mayonnaise.

The roll was finally sprinkled with roasted sesame seeds.

The “side-salad dish” was placed inside the cedar wood box!

More boiled green asparaguses from the Missus’ family garden, pickled ginger roots, home-pickled wasabi stems, yellow mini tomatoes and red Renaissance tomatoes.

Sato imo/taro bought ready at the supermarket and green peas (from the family garden).
Plenty of colours again!

For dessert and plenty of Vitamin C (do not take the leafy part out!), “kanamihime” strawberries from Shizuoka Prefecture.

Just wondering what kind of rolls I will get next week!

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Today’s bento is called a “Picnic Bento” because of many factors:
I made myself free for lunch and afternoon.
The Missus couldn’t stay home on her day off because of noisy works around and in our appartment bulding.
Lastly it was a gorgeous day, so we decided to go away and enjoy our lunch in the nature!

Now, keep in mind this is a (large) bento for two adults!

The musubi/rice balls are “maze-gohan/mixed rice” styly. The Missus steamed the rice topped with sauteed mushrooms and hijiki/sweet seaweed with their juices. She then mixed the lot and added some roasted sesame seeds.

She made plenty of plain tamagoyaki/Japanese omelette and included home-pickled wasabi stems and myoga ginger.

A very colourful “garnish and salad” box to go with staple rice.

The Missus’ specialty: juicy and so tender chicken karaage/deep-fried chicken with Meyer lemon fopr extra seasoning.

As for the salad, she included sticks (with tartare sauce sachets) of Shizuoka celery, carrots and cucumber. The pointed tomatoes are Renaissance tomatoes grown in Kakegawa City, halfway between Shizuoka and Hamamatsu cities.

Note: The bento boxes are disposable/degradable pastic boxes.

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Have you ever heard the expression, a “grotty day”?
That is when you wake up in the morning looking at an overcast sky and hear the first drops of the rain that wil come and go at the wrong moments all day!
Well, being a hedonist, I can see only one way to ignore such outside influences: eat, and eat well!
If you know a good lunch is awaiting you, you can take things along in your stride however unpleasant they are!LOL

For once, I will change the description order of my bento of the day, and will start with the sala and garnish paert.

From right to left:
Small daikon marinated/pickled in sweet rice vinegar and umeboshi/pickled Japanese plum.
Freshly boiled green peas.
Violet sweet potato/beni satsuma imo salad.

The Missus boiled the egg last night long enough to obtain solid white and still soft yolks. She then marinated it all night in soy sauce and other ingredients. The same eggs can served in all kind of fashions and garnishes any time of the day.

Now, for the main dish:
The Missus filled the box with freshly steamed rice that she covered with finely shredded vegetables.

She fried pork fillet slices in “tonkatsu” style, before brushing them with plenty of miso bbq sauce. The same sauce has the merit to seaon the vegetables and rice under the pork. She then cut them across for better size and sprinkled roasted sesame seeds over them.

For dessert, Shizuoka oranges and mini tomatoes compote!
Tomorrow’s forecast is fine!

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The present Bento boom is not happening only outside Japan, but very much in this country, too, as witnessed on the NHK News this morning who ran a report on young professional (and eliglble) men not only making their own bentoes, but also devising, creating and marketing their own boxes!

The main difference with the traditional bento boxes is that they are definitely hip and hi-tec!
In the coming days, I will run a series of postings on bento and bento boxes to provide as much as information as possible for my blogging friends!

Now, to come to today’s bento, I had forgotten most of the (cleaned!) boxes I had been given last Saturday and the Missus had to do with a motley assortment of boxes!

The “main dish” was placed in my old bamboo leaves woven box.

The Missus came back to her classics: boiled violet sweet potatoes/beni satsuma imo, and deep-fried chicken/karaage niwatoriniku, with a piece of lemon for extra seasoning and some lettuce for colour and vitamin C.

As for the rice, two types of “musubi/large rice balls” made with frshly steamed rice: one containg cheese and seasoned with soy sauce, the other wrapped in nori/dry seaweed and topped with (and also containing) pickled Japanese plum/umeboshi.

The salad/dessert side dish as usual was very colourful, although the Missus grumbled that the whole bento was a failure! (I can tell I don’t mind about herfailures!LOL).

A mixed salad of various boiled beans and hijiki sweet seaweed, pickled carrot parpadelle, walnuts and lettuce. A home-made pickled myoga ginger sprouts made for extra seasoning and colour.

The “tubes” are “chikuwa/fish paste tubes that I filled myself with cucumber sticks. Some home-made pickled wasabi stems and the first cherries of the year for dessert!

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I’m not supposed to get a bento on Saturdays, but the Missus and I being very busy from early morning, my other half decided to make one for both of us. It is simpler in concept than the bentoes she usually makes on Mondays and Tuesadays (none for this week as this was Golden Week Holiday), hence today’s title.

I took this pic to compare the sizes of our respective bentoes. The Missus’ is smaller (front one) and I had some extra dessert!

Today’s bento was not only smaller, but also lighter and definitely in healthy and nutritious-conscious style:
Over some plain steamed rice, she placed lightly pickled carrot parpadelle salad, Home-made pickled wasabi stems, plum tomatoes and freshly boiled peas from her family’s garden.

Then sliced soft boiled egg, katsuo/bonito flakes (not the shavings, but thin flkes like the ones for tuna. You can buy them anywhere in Japan. Very practical and tasty!) and home-made pickle myoga ginger.

As for dessert I had orange wedges and strawberries from Shizuoka!

Simple, colourful and healthy!

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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.

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The season for sakura ebi/桜海老, or Cherry Shrimps has finally started!

Sakura Ebi are exclusively caught caught in Suruga Bay off Shizuoka Prefecture and can be obtained absolutley fresh here!
The Missus was so proud of herself when she brought some back home last night: the first of the year!
Although we ate them raw, she kept some for my bento today!

She first steamed plain rice and covere it with the cherry shrimps only after the rice had been cooked. The residual heat was enough to cook them.

She then mixed them with the rice before filling the first box. She sprinkled the lot with roasted sesame seeds and added some home-made pickled wasabi stems, leaves and flowers.

The garnish once again was very colourful and provided for great balance.

Beans and broad beans salad, semi-boiled marinated egg with black sesame seeds, and fresh okra with katsuobushi/dry bonito shavings.

Sorry for the fuzzy pic!
Plenty of lettuce, white asparaguses and bacon roll (fried) and sliced plum tomatoes. Plenty of fibers and vitamins!

Shizuoka Oranges and Chilean grapes for dessert.

The season for cherry shrimps will last for only two months and again in the Fall!

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The weather has been really cracking recently to the point one just does not know what to put on in the morning before going out!
Yesterday’s cricket game started in dry heat to finish in wet cold. The sun is out again today with a vengeance but the next three days promise rain.
With what is happening in Iceland and Europe these days, I wonder what of kind year we shall have!

Anyway, we are on Monday and my bento was ready, weather or not! LOL
And it was served in those beautiful cedar tree boxes!

The Missus steamed the rice with a (pre-packed/pre-cooked) mixture of beans and hijiki/sweet seaweed that she stir-mixed later after it was cooked. It also added a slightly sweet taste to the rice. She sprinkled the rice with plenty of roasted sesame seeds.

She also added a large home-pickled (sweet rice vinegar) myoga ginger sprout (it is alctually the flower) and “chikuwa”/fried fish paste tubes stuufed with hard young cucumber.

She included plenty of colours in the garnish dish, although she said she could have added more. It was just alright by me!

She had boiled some broad beans/sora mame and made a salad of them with quickly fried prawns. The tamagoyaki/Japanese omelette was of the plainn kind as other ingredients were pretty strong in taste.

She rolled pieces of chicken which had been long marinated in nori/dry seaweed sheet before shallow-frying them. She added lettuce and Italian parsley for the vitamins and very sweet Ameera Rubbins mini tomatoes (from Shizuoka Prefecture) for dessert.

Well, I don’ mind about the weather as long as I get this kind of bento! LOL

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I called this bento, “Two-Box Bento” simply because the Missus has combined that faithful bamboo leaves/fibers box with half of the new cedar wood lunch box!

The weather has made a complete turnaround from yesterday’s deluge to a balmy day with plenty of sunshine and heat. I will have to find many reasons to get out the office today!

Today’s bento was another hearty one. I love bentoes, but if I had one everyday I would be afraid to step on the scales every morning!

The “main dish” featured tuna fried with tomato sauce, boiled peas in their pods (they are caleed “snap endou” in Japanese), home-pickled myoga ginger (in sweet vinegar), mini tomatoes and home-pickled wasabi stems and leaves.

Rice consisted of three musubi/rice balls containing umeboshi/Jpanese pickle plum. One ball was was seasoned with yuzu kosho furikake/lime pepper seasoning powder and “white” roasted sesame seeds, and the other with Yukari (red shiso powder seasoning) all were wrapped in green shiso leaves and lettuce.

The salad dish consisted of the Missus’ specialties, home-pickled carrot tagliatelle with black olives parsley, spicy fried yam/nagai imo and sweet pimentoes with hujiki/sweet seaweed, and her mother beans, vegetables and konbu seaweed “ni”/simmered food.

The dessert was a mixture of fresh Shizuoka orange, Chilean grapes and Chinese lychee.

Plenty for a long day!

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