The Japan Blog List

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

—————————————

Today’s bento, what with all the eating and drinking during the week-end, was a light affair.
It turned out to be of the “expat” (European/American) style and could well appeal to Rowena, Allison and Biggie!

I wonder how I could call those “nigiri/rice balls”. They are of the “loose/soft” variety, made with “shari/sushi rice” mixed with chopped Japanese green cucumber pickles and “tobikko/flying fish roe” with a slice of French cucmber pickle and tartare sauce in its core and pieces of smoked salmon, seasoned with lemon juice and capers, randomly inserted. The nigiri are served in lettuce for easy eating as they tend to crumble away easily.

The salad consisted of semi-soft-boiled eggs, greens, plum tomatoes and pieces of Shizuoka-made Gouda cheese.

Problem is that my (?) half forgot to include some dressing I had to buy in a local shop! LOL

The Japan Blog List

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

—————————————-

Usually, on Monday, my bento/lunch box consist of (home-made) sandwiches and I do not bother to describe them. But today, the Missus reverted back to normal Bento. I hope Rubber Slippers In Italy will like it!
DeLuscious Life might also be tempted for its balance!

Rice came under the form of three “nigiri/rice balls” of rice mixed with “umeboshi/Japanese pickkled plums” and “goma/sesame” partially envelopped in “shiso/perilla” leaves and accompanied by three kinds of “tsukemono/pickles”: home-made wasabi stems and leaves pickles, red daikon pickles, and home-made “asabata” daikon pickles

As for the “garnish”

(From left to right), potato, cucumber and pepper ham salad, deep-fried cuttle fish dumplings wrapped in lettuce, boiled mini asparaguses and mini corn, cherry tomatoes.

All meade from “leftovers”!

The Japan Blog List

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

—————————————-

Tuesday is basically the day when my better half (I’d better say not my worse, or Rubber Slippers in Italy will clobber me!) is preparing me a solid rice-based bento. She tries to keep it both balanced and hearty as it is a long day until dinner.

So she concocted three “nigiri/rice balls” of steamed rice mixed with finely chopped Japanese green cucumber pickles topped with pitted “umeboshi/pickled Japanese plums” of the sweet variety, or I shall end with too much salt, as it was accompanied by French pickles/cornichons, home-made red turnip pickles and Kyoto-style “shibazuke/pickled cucumbers”. “Pickled Cucumbers” uber alles, as you can see!

The fare to accompany the rice consisted of “kara-age”/deep-fried chicken. This is one dish whose secret my wife has always steadfastly refused to reveal. The only thing I know is that it involves a two-step frying process… Lettuce and plum-tomato grown in Shizuoka Prefecture, a medium soft boiled egg and some potato and broad bean salad. I was given a few “mikan”/mandarines for dessert and needed vitamin C.

By the way, I’d like to take this opportunity to introduce a lady from the States who lived quite a few years in Japan before going back home and devising a professional Bento Website called Lunch in a Box! You will find all you need to know there to prepare lunch for your own and loved ones!

The Japan Blog List

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

—————————————-
日本語のブログ
—————————————-

When I talked about today’s bento/lunch box with my better (worse?) half last night I “ordered” plenty of vegetables to help me recuperate from the usual heavy toll my body takes on week-ends.
Here what she came up with:

Three “nigiri” rice balls, left with “hijiki” seaweed and amatare/sweet sauce, centre with “umeboshi”/salted Japanese plum and right, with “hujiki” seaweed and sesame seeds.
A piece of processed cheese, French pickles and homemade Japanese pickles.

Boiled brocoli, cauliflower and Brussels sprouts, white sausage from Fukuroi City and chorizo sausages. Dressing came apart.

Boiled eggs mimosa-style on a two-tiered vegetable bed of beans and small greens, boiled mini asparaguses and cherry tomatoes. Dressing served apart.
A few biscuits for dessert to go with coffee. Et voila!

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

—————————————-
日本語のブログ
—————————————-

Tuesday is one of my “regular bento day”!
Well, today my better (worse?) half happened to have some fresh “anago”/conger eel ready.
She concocted “Anago Kabayaki Shirashizushi”
She first prepared sushi rice that she mixed later with some finely chopped cold Japanese pickles.
She then cooked sweet Japanese-style scrambled eggs she spread over the rice after they had cooled off.
She then made Anago Kamayaki. This usually done over a grill, but she cut the fish into appropriate pieces and fried with Japanese seasoning. Once cooked she mixed them with Tare/Japanese sauce in a bowl and placed them over the rice. The last touch was Italian parsley leaves on top of each fish piece:

As for the salad to go with it (Vitamins C…), she used already greens topped with cheese, pickles and boiled baby corn. The dressing was added separately for later seasoning!

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

—————————————-
日本語のブログ
—————————————-

It seems that lunch boxes, bento in Japanese, are increasingly becoming popular with foreigners, not only in Japan but with a lot of former of expats who spread the word back home.
Since my better (worse?) half does have to prepare a bento for me at least three times a week, It is only doing justice to her to introduce what she concocts (I will ot impose the sandwiches I sometimes “order”!) with a lot of care, I must admit.

Today’s fare was “hijiki gohan”, rice steamed with hijiki seaweed, carrots, soy sauce, sake and I do not know what else, with some homemade Japanese pickles. The accompanying “dish” is from bttom to top, left to right, “kamaboko/fish paste” inserted with Shizuoka-made “wasabizuke/pickled wasabi”, boiled eggs, sweet violet yams dessert stew/”murasaki satsuma imo ni”, fresh plum tomatoes, roast pork and sauce, French piｃkles/”cornichons”, lettuce and greens!

A complete lunch as you can se!
Look forward to the next posting!