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

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日本語のブログ
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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

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日本語のブログ
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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!