No, this bento has nothing to do with dancing!
“Tango” in French is also the name of a colour halfway between orange and red. This is also the colour and surname of my hometown Rugby Club in Chalon Sur Saone in France: Check their fans’ Forum Page at 16 TANGOS!
Since kaki/persimmon are mentioned in this blog, I couldn’t resist the temptation! I wonder if there is an Amreican Football Team sporting the same colour!
Incidentally beer mixed with grenadine is also called Tango!

The Missus’ bentos might look elaborate, but she actually makes use of simple everyday ingredients most of the time.
Today, after steaming the rice she opened a small can of yakitori and mixed the lot with the rice while it was still hot.

Alright, the home-pickled sansho/Japanese pepper seeds will be difficult to obtain or make outside Japan. Pickled, they are not so common here, either, but they add so much taste and zip!
As for the pickles, the red ones are murasaki daikon/violet daikon that the Missus has marinated with vinegar and konbu/seweed. The yellow shredded daikon pickles are from the supermarket. She sprinkled them with black roasted sesame seeds for a last touch.

The “garnish” box was a combination of leftovers and freshly cooked food.

For the fresh part the Missus prepared tamagoyaki/Japanese omelette with shiso/perilla leaves and sweet umeboshi/Japanese pickled plums. Instead of cutting it across, she cut it at a slant for a different design very similar to what you will encounter at a sushi restaurant.
Leetuce wrap provisded for some more vitamins.

The “leftover” part consisted of macaroni, cucumber and avocado salad she had prepared the night before for dinner.
She added fresh plum tomato and home-pickled renkon/lotus root and more lettuce for good balance.

As for dessert, shizuoka-grown fruits: jiro kaki/squat persimmon for the “tango” part and red-heart kiwi fruit. The latter is very very sweet!

Great bento I must admit,when you consider the relative simplicity of the ingredients!

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Today was certainly back to work after a great Sunday spent playing cricket away from the computers for a ful day!

Today’s bento was also very much a classic bento.
The Missus steamed plain rice and filled one box with two layers of it separated with seaweed, a very popular way to remind the taste of a seaweed wrapped musubi.

She added home-pickled renkon/lotus roots with black sesame seeds, gobo/burdock root and carrot salad in gomadare/sesame sauce, and the last the mukago/yam nuts from my nighbor’s garden she had deep-fried beforehand.

The garnish was also a classic in two separate parts.

Karaage chicken/deep-fried chicken, Japanese-style, and friedsweet ptatoes with lettuce and lime for seasoning and more vitamins.

Salad of home-pickled cucumber, carrt, pepper and daikon.
Dessert consisted of apples stewed in roselle (hibiscus) jam I had made following a visit at a local farm.

A solid and tasty bento!

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The Missus had planned to make an “Omu Raisu”, that is, fried rice coververed with omelette for my bento oday but she was not satisfied with her fried rice and decided to make musubi with it!

So, having steamed the rice, she fried/sauteed it Chinese style with finely chopped vegetables, spices and tomato sauce.
She then shaped the rice into triangular musubi/rice balls (not round, then! LOL).
She next made a thin rectangular omelette for each and wrapped the musubi inside it. She finally placed then in the box half-wrapped in lettuce.
She added some home-pickled carrot, cucumber and red pimento as well as cut plum tomatoes and olives.

For the salad dish she served bean salad mixed with hijiki sweet seaweed and freshly cut okra and celery.
Dessert consisted of sweet potatoes cooked in honey and lemon as well as figs in compote I acquired during my interview of Saitoh Orchard in Okitsu, Shimizu Ku, Shizuoka City!

Great balance and certainly yummy!

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The Missus is “geared up” for making bento on Wednesdays so things had to be kept simple today!

As you can see it was almost all sushi!
After steaming the rice she blended it in sushi rice fasion addin finely shredded pickled daikon.

She fried shrimps she had beforehand seasoned and coated with a little cornstarch.
She shaped the te-mari sushi (small sushiballs) between her palms before pressing their top to form a small bowl in which she placed a little coleslaw and a shrimp.
She wrapped each te-mari in lettuce and placed them in the bento box.

For more garnish and dessert I had the onsen tamago again with its yolk beautifully running and sprinkled with black sesame seeds.
She also included daigaku-imo she made the night before with two kinds of sweet potatoes.
The daigaku-imo are called so as they were very popular with penniless students in Tokyo back a long time ago!

Tasty and hearty!
No complaints!

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Interestingly enough, today’s bento could really qualify as a “leftovers” bento!
Last night the Missus had made a very tasty Japanese stew of chicken and burdock (gobou/牛蒡) root with some other vege including small dices of carrot.
As she hade enough left over this morning she turned my bento into a new experience!

So last night she covered the rice to be steamed this morning with chicken and burdock root stew leftovers to allow them to season the rice and its water.

Once the rice had been steamed she mixed a lot with a spatula and filled the first box with it.
She sprinkled generously with roasted sesame seeds and added some Japanese pickled (and shredded) daikon for colour and taste.

She kept the “garnish” box as light and healthy as possible while providing for colours and design.

She put a good portion of boiled carrot and string beans seasoned with gomadare/sesame dressing, Ameera Rubbins pearl tomatoes and Japanese-style onsen egg, that is softly boiled and and marinated overnight, which makes for a tasty runny yolk once you cut it. She sprinkled the latter with black roasted ssame seeds and added a little lettuce bedding.

For a second look of the onsen tamago/soft-boiled egg.
The dessert consisted of walnut and apple pieces cooked in roselle (hibiscus) jam I made last week!

Plenty of colours and very healthy (and tasty!)!

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The Missus has been battering my ears with the fact I’m putting on weight again!
The fast is I have little time to take physical exercise with all the work I have to do on the computer these days!
Ayway, plenty of veg and fruit today!LOL

Having steamed (and grumbled) the rice, she prepared it as susi rice and mixed it with roasted sesame seeds.
She made three types of vegetavbles rolls:
-Carrots and green peppers (pimento)
-Cucumber and tartare sauce
-Buckwheat sprouts and umeboshi/Japanese pickled plum (sweet type)
Made for some interesting colours!

As for the garnish, she made her favourite mimosa egg on a bed of sprouts, French pickles and Ameera Rubbins pearl tomatoes on another bed of vegetables, and local (I was offered them during an interview!) fresh figs cut and seasoned with cottage cheese, walnuts and cheese dresing.

Simple (mind you it still seemed a lot of work!), plentiful, tasty and so healthy!

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Why did I call this bento “mukago bento”?
Mukago is the fruit/seed of the yama imo/yam.
They are not easy to find on the market as their season is very short (it has just finished) and they are usually served in expensive traditional Japanese restaurants.
But I’m blessed with a neighbor who grows them in his own garden, who was kind enough to offer me a whole bunch the other day!
Half of them (the larger ones) were eaten with the first glass of Japanese sake of that day, while the Missus kep the rest for today’s bento!

The Missus steamed them whole (their skinis very tasty!) with plain rice.
Later she added a little dashi soup stock and soy sauce when she mixed them together before placing them inside the bento box.

The skinof the mukago is easily broken with the teeth and the inside is very tender with an elegant taste.
The Missus added shredded Japanese pickles for more taste and colour!

Autumn is just arriving with (at last!) cooler nights and there are plenty to choose from in the fridge for a colourful garnish!

I must have my Tamagoyaki/Japanese omelette in my bento!
This time, the Missus prepared them plain and slightly sweet (they were my dessert of the day!).
Shw rolled okra in thin pork slices and fried them with some seasoning of hers. They make for a great sight once cut across their section!

The vegetables part were represented with her special carrot tagliatelle salad with a bit of lettuce, some parsley and walnuts.
The pearl tomatoes are “Ameera Rubbins” (still) exclusively grown by only two farmers in Iwata City in Western Shizuoka Prefecture!

I love the Autumn!

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