Today’s bento could have been called “leftovers bento”!
And for once I did participate to its making, unwittingly I must admit!

First the rice part consisted of rice steamed with curry powder, spices and a little olive oil. The Missus mixed it with some of the fine ratatouille salad I had made for last night dinner! Quite tasty, I must admit! LOL

As for the garnish, she provided me with a boiled egg, plum tomato, cornichons, trevise, lettuce, and water cress.

The meat part was a bit of an innovation. The Missus thawed pieces of frozen tuna, seasoned them a little first, then fried them on one side, turned them over and while they cooked she placed cheese on one and spiced veg tomato sauce on another one. Once cooked they formed an interesting “sandwich”!
No dessert this time. I expect a big dinner back home tonight! LOL

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Three bento in a row! Some people are going to get fed up with reading these articles! LOL
The reason was that we saw heavy rainfor the third day, and I did not feel like having to come back home and travel back to work four times in one of those rancid-smelling buses!
Just to tell you how inclement the weather is, I actually ran out of umbrellas at home and had found myself carrying no less than three of them back home fromthe office last night!

So I put the poor Missus at work. Actually I suspect she was not so unhappy about that, what with being given an easier day at home before going to work in the afternoon!
She checked what was in the fridge this morning and came up with a real sandwich bento (yesterday’s was an open-style one!). The meal still qualified as a packed lunch as the sandwich was wrapped into sandwich paper and a box of salad was added. LOL

She came up with this hearty double-decker fit for a big (I’m big only around the waist! ) man’s appetite (mind you, some youngsters might be left still hungry after that!):
On the first slice of toasted bread she lay some lettuce, then a thick layer of avocado salad paste she made when she discovered the one left in the fridge. She added some small shrimps (found frozen in the fridge) she had fried beforehand. On the second layer more avocado paste with sliced boiled egg and black olives.
She closed the lot with one more slice of bread toasted with cheese (the other two slices had been toasted as they were).

As for the salad box, boiled broccoli and plum tomatoes on a bed of Trevise lettuce.

I’m not going to complain!

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Yesterday’s bento having been a solid one, the Missus kept the calories in mind when she prepared today’s bento this morning while I was having my morning (Japanese) bath!
The bread had been bought at the local supermarket (soft English style with “seeds” ) and toasted.

As for the main dish:
Beans and corn salad like yesterday.
Boiled broccoli, plum tomatoes and lettuce (hand-broken).
Home-made chciken ham slices, a specialty of the Missus) with English sweet pickles.
French pickles
Tamagoyaki/Japanese omelette. Since the Missus made the make to say she wanted to experiment, I ask for it every time!

For dessert, a mixture of fresh strawberries, kiwi and mini banana.

Still got full!LOL

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Today’s lunch box was devised for a big appetite!
Just in case you make a mistake, the banana featured in the picture is a mini banana from Ecuador, not a full-sized one!

As for the rice part, the Missus first made fairly large nigiri/rice balls with steamed rice mixed with Japanese cucumber pickles and black sesame seeds. She them wrapped them into thin pork slices, brushed the pork with a tare/sauce she had prepared beforehand and fried the the balls whole. She let them cool down before wrapping them in a shiso/perilla leaf. She provided me with some French pickles for the final touch.

I needed a fork to eat the salad as chopsticks would have taken a bit too long (or was it planned?): on a bed of finely chopped vegetables (mainly cabbage) she placed boiled broccoli (flowers and stems), lettuce (hand-broken, not cut) beans and corn mix, Ameera Rubbins mini tomatoes (very sweet, grown exclusively in Shizuoka), a half half-boiled egg sprinkled with black sesame and black olives. Made for some appetizing colours, I must admit!

A very satisfying bento, I agree!

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With temperatures falling back to normal in somewhat (comparatively) cold weather, The Missus kept to the classic kind of bento this morning.

The staple part was rice steamed with beans (including the beans juice/soup) and hijiki/sweet seaweed, to which she added fried “shiozake/salmon preserved in salt and Chinese pickles.

As for the accompaniment, it was mixture of European and Asian fare:
From left to right: Aubergines/egg plants and pimento fried in Chinese spicy sauce with white sesame seeds, “tamagoyaki/Japanese omelette containing cheese and tobikko/flying fish roe (quite tasty!), small fried spicy chorizo sausages, mini tomatoes, boiled Romanesco broccoli and cress (all vegetables grown in Shizuoka).

A hearty and tasty lunch (I will have to an official compliment one day! LOL)

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Today’s bento was definitely on the classic side!

Four big nigiri/rice balls, two them mixed with chopped Japanese-style oickles, the other two for once wrapped inside a band of nori/dry seaweed comtainig each a sweet-style umeboshi/Japanese pickled plum.
Tamagoyaki/Japanese omelette, chicken dango/meat balls (explained later), cress and mini-tomatoes and home-made pickled daikon.

As for the chicken meatballs, they came in two varieties:
-minced chicken mixed with salt, pepper, spices, Japanese sake and chopped leeks, the whole rolled into black sesame seeds.
-Minced chicken mixed salt, pepper, different spices, Japanese sake, the whole rolled in chopped raw wantan skins.
Both times were then rolled into cornstarch and deep-fried.

As for the salad, it included two kinds of broccoli:

That picture is for Corre who lives in Japan, but does not believe such vegetables are grown in Japan! LOL.
Green Romanesco Broccoli and Violet Broccoli, which turn blue upon being boiled!
On a bed of chopped greens.

Quite a big bento, actually!

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The Missus might have got wind of (I’m sure she hasn’t, LOL) my proposal to Foodbuzz for a Budget Lunch idea as today’s bento was definitely on the budget line!

Both of us had got up late, and the Missus was not in the mood to make anything elaborate. I just told her that sandwiches would be fine.
I’m not one to complain, what with my bulging waist!

Mind you, when I opened the sandwich package, I noticed that my (?) half had added a little twist. She devised the sandwich as a “double-decker” with three pieces of toasted bread.
The first deck consisted of a layer of guacomole-style avocado paste with tobikko/flying fish roe, lettuce, and plenty of smoked salmon.
The second deck was filled with egg salad. It made for a hearty sandwich.

As for my dose of Vitamin C, I was served the usual bed of chopped greens with boiled violet broccoli (grown in Shizuoka), small pieces of violet lettuce (same grower as for the broccoli), cress, mini-tomatoes, and strawberries for dessert.

I was still hungry past 5 p.m. Oh, well…

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Today’s Bento could called “traditional” or “classic”. At least in its concept and presentation, but with a little twist!

The rice is concealed by a topping made of Japanese-style scrambled eggs and a fried mixture of minced chicken and tofu (combined as a paste first, then fried). On the left, a trio of accompaniments: renkon (lotus roots) and tea-smoked chicken ham (bottom), home-made daikon pickles (one plain, the other marinated in umezu/Japanese plum vinegar-middle), and stewed soy bean salad by the Missus’ mother.
The rice dish and the garnish are divided with a line of broiled broccoli.

The little twist was the Missus steamed the rice with green tea powder. If you want to try it (very tasty), sprinkle the rice (in water) with plenty of green tea powder before steaming. Mix the lot only once the rice is properly cooked.

As for the salad, simple affair: On a bed of shredded greens more greens, walnuts and Shizuoka-grown strawberries for dessert1

Had a little problem standing up after that!

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The days are still (relatively at 11 degrees!) cold in Shizuoka City, and the Missus thought of providing me with the right kind of needed calories.

Therefore, I was offered 4 fairly large “nigiri/rice balls” containing “hijiki/sweet seaweed” and white sesame topped with “soft” umeboshi/Japanese pickled plums, the whole wrapped into “shiso/perilla” leaves.

The plain “tamagoyaki/Japanese Omlelette” arrangement drew my attention as she alternated them upwards and sideways.
My compliment only drew a hiding (-“I always present them so!”-“Sorry, girl! I was too hungry to notice it before!”) from my (?) half. LOL

As for the “accompaniment”, I was served, on a bed of chopped greens, home-made “chicken ham” later smoked with tea leaves. I refrained from complimenting as I had my dose of hiding for the day. Then some lettuce (not cut, but hand-shred), cornichons, soft cheese, plum tomatoes, and fruit for dessert: Shizuoka-grown orange, golden kiwi and strawberries.

If I can’t compliment, I can’t complain, either! LOL

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For once, my Tuesday’s Sandwich Bento featured a real sandwich!

The Missus had baked new bread last night. She toasted two slices of them and inserted in between lettuce, fried slices of tuna she had covered with deep-fry powder mix and cornstarch seasoned with pepper and a little salt, and two slices of “renkon/lotus roots” she had fried to a crisp (and seasoned with a little mayonaise).
Af airly big sandwich that took me some time to finish!

The “salad” had enough vitamin C and iron to last me a week:
on a bed of shredded greens, a half egg, brocoli, mini tomatoes, Brussels sprouts, cheese, olives, and orange (I must have missed somthing!) on which I poured dressing from the fridge!
Incidentally I keep not only chopsticks at work, but also a fork, spoon and a knife! LOL

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The weather has unseasonably cold these in Shizuoka. The water outside even froze outside during the night, in a region where it prctically never snows!
The Missus felt I was in the need for a few more body-warming calories!

Consequently she prepared no less than five “nigiri/rice balls”, three containing fried salmon and two mixed with “takuan/pickled daikon” and black sesame. She wrapped each in a large “shiso/perilla” leaf and added some pickled wasabi stems.

As for the “main dish”, she made some fresh “tamagoyaki/Japanese omelette”, fried a few “ika shumai/cutttle fish dumpling” over small lettuce leaves, boild brocli and Brussels sprouts (to which I added dressing at work), Home-made shredded daikon and carrots sweet pickles and a few mini-tomatoes.

Mind you, I still felt hungry in late afternoon!

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Today was Tuesday, the day after Monday, both days when I can expect a bento by the Missus!
She had quite a battle this morning as things seem to drop or fly all the time!

Now, for the main dish, she steamed rice with hijiki/sweet seaweed and Kyo-ninjin/Kyoto-style deep red carrot and a couple of secrets she would not reveal.
She prepared tamagoyaki/Japanese omelette and chicken balls she fried with a seet and sour sauce containing thinly sliced kinkan/kumquats (in season right now/which reminds me I marinated some in vodka last year!) and served with black sesame. Plenty of lettuce and boiled Brussels sprouts.

As for the salad and dessert she included some yellow and violet yams/sweet potatoes salad, a plum tomato, boiled broccoli, shredded vegetables and cress, and finally a couple of “kinkan amani” (“kinkan” for kumquat, “ama” for sweet, “ni” for simmer) prepared by Lojol‘s wife!

Before I left she enquired if I was going to drink tonight (I didn’t last night). When I asked why, she replied she would have to take it in account before preparing dinner.
Stupid question!

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The Missus has decided to expand here bento repertoire and to experiment with design and ingredients!

She devised two types of “nigiri/rice balls”:

Two were wrapped in a thin ham with a pair of mini-asparaguses. I ate them wrapped again inside lettuce provided together in the box.
As for the rice, it had been mixed withn white sesame.

The other two “sandwiched” a slice of seasoned smoked salmon and were wrapped again between two chickory/endive leaves and topped with cresson and capers.

I was provided with some cornichons and yam/sweet potato (yellow and violet) salad with black sesame in lieu of dessrt.

As for the salad dish, it contained a boiled half egg, boiled Brussels sprouts, brocoli and broad beans, cut plum tomatoes on a bed of shredded vegetables, to which I added dressing I keep in the fridge at work!

I certainly don’t mind those changes! LOL