Yesterday’s bento was typically Japanese in concept and ingredients.
The Missus tried to make it more “stamina-like” as they say in Japan, but at the same time, keeping the calories in check.

The “musubi/rice balls” were of two types: one with sweet konbu/seaweed” the other with “sweet umeboshi/pickled Japanese plums”. All balls were wrapped in “shiso/perilla” leaves.

As for the garnish, the Missus aded “chikuwa/fish paste tubes” filled with fresh cucumber.
Home-made cucumber pickles were also included.

Sweet and sour chicken “dango/balls” she had coated with black sesame seeds beforehand.

And of course “tamagoyaki/Japanese omelette”!
Mini tomatoes for the Vitamin C and plums (not pictured) for dessert.

Bewteen you and me, I felt pretty satisfied!

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When the very hot days of summer come, the Japanese consume a lot of eel for the stamina they are losing through the enormous amount of sweat.
The Missus thought it was about time to take care of my stamina!

The accompaniment cosisted of boiled egg later marinated in soy sauce and sprinkled with black sesame seeds, home-made pickled mini-melons and local tomatoes (the yellow ones from Shizuoka City, and the red ones from Kakegawa City)

The Missus had bought the broiled eels the day before. The technique is to “soften” them with tea, before putting on top of steamed rice with chopped shiso/perilla leaves, home-made cucumber pickles and white sesame seeds.

The salad was marinated vegetables. The Missus first grilled the aubergines/egg plants, sof red pimento and okra and the marinated them (secret…) in the fridge overnight.
As I know that she has made a big batch them, I’ looking forward to eat more tonight with some cold sake!

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I think I can safely assume that today’s bento is of the “healthy type”!
Plenty of vegetables and more as you will see!

The Missus first prepared konbu soba from Shiretoko. Shiretoko is a great UNESCO World nature Heritage in Northeastern Hokkaido we visited last year. They are famous for their knobu/seaweed and a derivated products such as the konbu soba we brought back. They are green and might look like tea soba, but they aren’t. Extremely healthy!

On top she placed hand-broken lettuce and shiso/perilla leaves, home-pickled mini lemons, home-pickled myoga and onions, pickled ginger, red and yellow tomatoes from her family’s garden, thinly cut cucumber, boiled shrimps, boiled egg marinated in soy sauce, and black olives.

She provided me with “mentsuyu/めんつゆ/cold stock soup for the soba. You just pour them on top as it goes well with the veg, too.

And for dessert red grapefruit, mini kiwi and blueberries!

Simple, tasty and healthy!

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The Missus felt a more grumpy than ususl today. What with my recent antics at cricket and my busy schedule, she feels like a mid more than a partner….

She was in the mood to make something too fancy and had to think about her own lunch.

The main dish consisted of cold ramen boiled and lightly seasoned with a little sesame oil and chopped thin leeks. On top she placed pieces of lettuce, thinly chopped carrots, cucumber and string beans, thin slices of pork, first lightly boiled then seasoned with gomadare/sesame dressing, sweet ammera rubbins mini tomatoes and home-made cucumber and aubergine pickles.
The was first soft-boiled then marinated in soy sauce, cut in half and served sprinkled with black sesame seeds.

Her is a side-view!

I was provided with men-tuyu/めんつゆ ascold stock soup for the ramen.

Simple and tasty dessert with South African grapefruit and Japanese blueberries!

I left the whole in the office refrigerator until lunch, making a “cool”/refreshing lunch!

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Back to some rice at last! I must confess i eat more rice than the Missus who is obsessed with anything in the shape of pasta or noodles!

The bento was definitely adult-size (or hungry high school stdent-size!)

The “musubi/rice balls” consisted of fresh syeamed rice mixed with very tiny pieces of red cucumber pickles and umeboshi/Japanese pickled plums, the whole wrapped inside a shiso/perilla leaf.

The garnish consisted of meat rolls: boiled string beans rolled inside cheese, bacon and chicken, the whole fried with soy sauce and I don’t know what (?). Succulent with the French cornichons and the minuscule and very sweet Ameera Rubbins tomatoes exclusively grown in Shizuoka Prefetcure!

Naturally some feshly-made tamagoyaki/Japanese omelette (beware of the cheap article sold at markets wrapped and all. Thay are full of sugar and preservatives!).

The salad, a very simple affair, consisted of cress (Shizuoka-grown), walnuts, kiwi and American dark cherries!

Alright, I reckon the Missus worked hard on that one!

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Apparently as far as the Tuesday’s bentoes are concerned, the Missus has turned into “Sandwich mode”!

Now, for the greens, she had come with the interesting notion of a veg sticks dip with celery, boiled asparaguses, cucumber and red radishes (and their leaves). One half-boiled egg for the balance and mayonnaise/mustard dip.

The sandwich, once again, was a big affair.

As for the filling, she first fried duck confit, then potato sticks in the remaining fat and inserted them in the French bread (soft type) with lettuce, cassis mustard and French conichons.

This time she didn’t forget the dessert: Japanese cherries!

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Mondays, for all the Missus’ grumpiness, see typical Japanese bentoes coming my way! Weekends mean busy days at work at my other half works for an orthodontist, meaning that most patients visit the clinic on weekends.
Although I did cook some tasty cold pasta and seafood salad for dinner last night, The Missus hadn’t forgiven me for not checking the wine avaibility!
A back massage this morning did some good in re-establishing a modicum of peace, though!

The main dish did take some work to do:

The rice was steamed with red miso-flavoured konbu/sweet seaweeed mix, making for the unusual colour of the musubi/rice balls.

The Missus’ specialty: Japanese-style (twice) deep-fried chicken with deep-fried renkon/lotus root chips (with some lemon handy).

Homemade pickles: Mini-melon with salt-preserved cherry blossom.

The salad was a very simple affair: lettuce and boiled string beans, “grated” carrots, mini tomatoes and walnut (was the last for dessert?)

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After yestreday’s small tour de force, the Missus wanted to take a break and make things simple!

I think I can qualify today’s “bento” as “American/French Lunch”!

The reason is the enormous sandwich prepared with a French baguette!

Mind you, the filling was a healthy fusion of home-made chicken ham, boiled egg salad and cornichons!

The salad was Japanese in concept: shredded vegetables, deep-fried renkon/lotus root chips, lettuce and mini tomatoes.

American Darkk Cherries for dessert.
Quite voluminous, maybe fitter for a young sportsman!

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I must admit that the Missus worked hard toady to create a slightly different bento, albeit using the same ideas!

She opted for the healthy and fulfilling combination of maki/rolls and tamagoyaki/Japanese omelette.

Having steamed the rice (she added a piece of konbu/seaweed today), stirred and cooled it, she mixed in a generous amount of tobikko/flying fish roe, “white” and black sesame seeds. She then made sushi maki with fresh lettuce instead of seaweed, and placed smoked salmon and avocado in the middle (she had them with lemon juice beforehand). Californian Bento? LOL

As for the tamagoyaki, she made it according to my request: She mixed the eggs with fine pieces of pimento and chopped thin leeks. The result? Spanish Tamagoyaki or Japanese Tapas? I leave it to yuo!LOL

As for the salad: shredded vegetables, mini tomatoes, French cornichons.
Got American dark cherries for dessert!

High-class bento, I must admit!

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It was back to classical” bento today!
That is rice topped with all kinds of ingredients!

For once I managed to steal into the kitchen to take a quick pic of the rice being steamed with the beans!

It was a pretty voluminous bento as you can see!

As for the main meat the Missus fried slices of tuna in soy sauce and covered with cheese and chopped thin leeks.

The rest of the garnish consisted of renkon/lotus roots, shiitake and stringbeans fried together in the same pan as the tuna. She added a fresh plum tomato, boiled egg seasoned with black sesame, home-made piclled mini melons and myoga and lettuce. I probably forget something!

Chopped veg salad with pieces of lettuce and walnuts and cherries from Yamanashi Prefcture for dessert!

I can guarantee you I was full after that!

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For once, The Nissus madebento with “men/Japanese-Chinese Pasta”!

The principle is to boil “ramen” and strain them through a “zaru/sieve” for them to become “zarumen”.

At the office I piured the two different sauces and chopped thin leeks on the cole “zarumen” before eating them.

As for the garnish, the Missus prepared “Tamagoyaki/Japanese Omelette, “Chicken Kaarage/Japanese style deep-fried chicken” (note the black sesame seeds coating), boiled “ingen mame/string beans”, a large plum tomato and home-made cucumber and myoga pickles.

She didn’t forget the dessert: banana!
Plenty and enough, I can tell you!

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The Missus started devising and prapring today’s bento last night when she stewed the chicken, with the firm idea to taste it herself at home by herself toady!LOL

She first boiled eggs before taking care of the chicken. The chicken was first fried then slowly simmered with the eggs in the Chinese shashu pork style with soy sauce, sake, star anise and I don’t know what secret (don’t expect me to ask her, or it will start another argument!). She provided home-made pickled mini melons for the “salty additive”.

It was basically only light reheated when the chicken and sliced boiled/simmered eggs were placed on freshly steamed plain rice. She added some of the “juices” to season the rice and topped it with a goodmeasure of black sesame seeds.

the salad was a simple affair of chopped greens with mini tomatoes and a few walnuts.

Finallly, I was provided with “ume tare/pickled plum vinaigrette” for the slad, and apricot jelly for dessert.

Ma ma yokatta!/Not bad!
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I’m always looking forward to bento on Monday, although the Missus tends to demur, as they usually see some research and new ingredients!

This time, the Missus opted for “musubi/hand-made rice balls, of two kinds:

One was plain rice with a whole salt-preserved Sakura no Hana/Cherry blossom (above pic).
The other one was plain steamed rice mixed with chopped shiso/perilla leaves, hijiki/sweet seaweed and white sesame seeds.
All musubi were envelopped in ooba/large perilla variety leaves.
She added home-made pickled myoga and pickled mini-melaons with white sesame seeds.

As for the garnish, I got renkon/lotus roots fried with black sesame and katsuo bushi/bonito dry shavings, Boiled green and white asparaguses, home-made chicken ham with British chutney and lettuce, tamagoyaki/Japanese omelette (for dessert!) and plum tomatoes.

Plenty to eat!

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Yesterday we had an earthquake in Shizuoka, but everybody is OK!
Thanks to all for the concern!
A Friend actually suggested to call it the Earthquake Bento of the Day!LOL
The fact is that it did stimulate the Missus into cooking a lot this morning.
Incidentally, even Kamran could eat it as it was cooked with olive oil!

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Once again, as there was very little shopping done yesterday, the Missus foraged inside the fridge and came up with the following:

The rice was plain steamed rice but sprinkled with plenty of rasted sesame seeds.

For the arnish, she fried “Saikoro/cubes” of beef, zucchini, red mild pimentoes and mini asparaguses together (in that order?). She prepare “Tamagoyaki/Japanese Omelette” and added some home-made min-melon pickles.

As for the salad, almost the same as yesterday: On a bed of shredded greens, boiled broccoli, lettuces, green leaves and Shizuoka-grown Ameera rubbins mini tomatoes (as the latter are very sweet, I supose they made for my dessert! LOL)

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Today’s bento was a bit of a straightforward affair making good use of what was left in the fridge!

Plenty of steamed later mixed with Japanese cucumber pickles.
Boiled Shrimps and smoked salmon dipped in lemon juice with scrambled eggs, Italian parsley, pickled mini melon and black olives.

Salad, very simple too: Green leaves, boiled broccoli, processed cheese, Ameera Gibbins sweet mini tomatoes and honeypreserved dates for dessert.

What is the Missus cooking tonight, especially after the little earthquake we had?

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