Tag Archives: Bento

Today’s Bento/Lunch Box (11/49): Gomoku Takigohan Bento!

The recent typhoon has created havoc in the local supermarkets with less vegetables available and at steep prices! This might continue for some time unfortunately!
“Gomoku Takigohan/五目炊きご飯” means a steamed rice (takigohan) cooked together with 5 ingredients (gomoku)!

So the Missus steamed the rice with two kinds of mushrooms, shiitake and enokitake, carrot and chicken and their juices as well as a little soy sauce and whatsnot. That accounts for 4 ingredients!

As a fifth ingredients she decorated the rice with boliled black beans!

As the rice box was quite copious she kept the side dish to the strict minimum!

The missus’ specialty: Tamagoyaki with parsley and cheese accompanied by some lettuce!

For the fibers and vitamin C: mini-tomatoes, lettuce, violet cabbage and marinated cucumber with fresh ginger and golden sesame seeds!

A very healthy and tasty bento considering the weather and the availability!

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Shizuoka Ekiben/Railway Station Bento: Aki Chisen

Aki Chisen/秋千扇 measn the “Thousand Fans of Autumn”.
This is the third ekiben of a year-long limited series I already have introduced in Spring and Summer. I can’t wait for the Winter edition!

The ekiben as it was sold to me this morning at Shizuoka City Railway Station!

As usual Tokaiken has clearly written the contents on their wrap!

Some collectors will want this box!

As usual a film of rigid transparent paper protects the contents!

Now, what do we have?

Rice steamed with the juices of shiitake, shiitake mushroom, chestnuts and carrots. The Japanese love chestnuts with rice!

Chinese-style sweet and sour cashew nuts, chicken and red and green pepper. A small bottle of soy sauce and a small cup of wasabizuke/wasabi leaves and stems pickled in sake white lees.

Cucumber, fresh ginger and wakame seaweed marinade. Deep-fried sakura shrimps.

Taro/sato imo boiled and cut in the shape of a mushroom, tofu flower, steamed shiitake mushroom, Carrot, konnyaku jelly and gobo/burdock root.

Salmon deep-fried in cornstarch and lettuce.
Dessert consisted of a goma dango/sesame ball containing sweatmeat and mochi rice and rolled into sesame seeds before being deep-fried and a slice of kiwi fruit!

Nice way to learn about Autumn food!

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Today’s Bento/Lunch Box (11/48): “What a pickle!” Bento!

No, for all the frightening Missus I was not in a pickle! LOL
It is just that we had been offered a batch of Kyoto pickles and the MOTH (Mistress Of The House) decided to combine them with her own home-made pickles!

They certainly made for great colors!
The Missus prepared the rice as sushi rice and mixed it with chopped shiso leaves, golden sesame seeds and her own home-pickled Japanese pepper/sansho seeds.

The white and dark daikon pickles are Kyoto pickles.
The pickled ginger sticks are the Missus’.

The pickled cucumber, myoga ginger and eggplant/aubergine are all from Kyoto.
They make for beautiful design and are very beneficial to health!

The side dish is more Shizuoka-like although some of it comes from Hokkaido!

The half-boiled egg was produced by Mr. Shimizu in Shizuoka-City. The celery leaves and tomato are also from Shizuoka prefecture, but the smoked salmon is from Hokkaido while the capers and avocado came from very distant shores!

The dessert was all from Shhizuoka Prefecture: Japanese “Nashi” pear and plum!

Very healthy bento typical of early Autumn/Fall when the typhoons are crashing around our necks!
Naturally very colorful and yummy!

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Today’s Lunch Box/Bento (’11/47): Talk of the Day Bento!

Why “Talk of the Day Bento”?
I actually did not eat it in my own office but at the office of a company I do work with!
And I was certainly asked many questions by the (Japanese) ladies present!

When I opened the box, the first comment was “I want some of this lotus root!”.
Quite understandable as it looked appetizing…

After having steamed plain rice the Missus mixed it with “chirimenjako”, deep-fried sardine whiting and home-pickled Japanese pepper/sansho/参照. This sansho actually adds a great zip to the plain rice.

As for the vegetables the Missus proceeded in two steps:
She pan-fried the sliced lotus root with plenty of chopped red chili pepper and other ingredients she agreed to reveal to the ladies at the office but not on this blog!
The other vegetables, eggplants/aubergines, red and green peppers were also pan-fried in olive oil and other “secret” spices separately as the lotus root took a lot longer!

The side dish included the only meat (there was some fish, too) in this bento and the Missus had not forgotten my dessert!

Simple, tasty and cute pan-fried bacon rolls containing okra or black pepper cheese with some celery leaves and French pickles.

Lightly boiled goya/bitter melon mayonnaise salad and freshly sliced fig!

Great balance again and yummy!

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Today’s Lunch Box/Bento (’11/46): Deep-fried Tuna & Avocado Bento!

Bentoes can become a great way to acoommodate some “errors”!
The Missus having cut an avocado which was not ripe enough and couldn’t be appreciated raw simply deep-fried them (my suggestion!)!

But when it came to preparing the rice she didn’t bother much about my suggestions, then!

She steamed the rice with finely chopped carrots and once cooked mixed the lot with freshly steamed edamame.
An Irish rice?

But for the side dish we did share suggestions!

She deep-fried the avocado as it was, cut into small bites.
As for the tuna she deep-fried cubes of it dipped into cornstarch. She later seasoned them in tonmato sauce.
She laid the lot on a bed of celery leaves.

She added her specialty, soft-boiled egg marinated in soy sauce and seasoned with black sesame seeds. She added freshly cut plum tomatoes for the vitamins C and completed the lot with a Japanese marinated salad of cucumber and fresh ginger.

Perfect for the ongoing heat, healthy and yummy!

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Today’s Lunch Box/Bento (’11/46): Deep-fried Prawn and Pork Rolls Bento!

The weather is still very hot although the humidity has somewhat abated. It is when people tend to drink more than they eat, forgetting that the human body needs as many calories in hot summers as in cold winters. Since bentoes are served cold or lukewarm at best they are perfect for the summer, although you do have to be careful about preserving the quality and safety of the food. The latter conditions add another reason for bentoes to be made at home unless you want to feed yourself with preservatives!

The Missus had some large prawns handy in the fridge. She rolled them in thin pork belly strips and deep-fried them with coarse panko/breadcrumbs. Once cooked, she let them rest on a grill to cool down and give out any extra fat.

She lined the bento box with plenty of rice topped with shredded vegetables. The latter will soak in any extra juice and sauce and add taste to the whole.
She then placed the prawns on top and seasoned them with sweet sesame and miso barbecue sauce. She added a small cornichon for the last touch.

Plenty of vegetables must balance the meat and the rice (the latter providing only carbohydrates and fibers).
The Missus served them both cooked and raw.

As for the cooked vegetables she stir-fried aubergines/eggplants, green and red peppers, all cut roughly to the same size for even cooking, in a piquant sauce. She put the finishing touch by sprinkling black sesame seeds on top.

As for the raw vegetables, and the color touch, she placed cut yellow plum tomatoes on a bed of cress.
Lastly dessert was provided with red grapes.

Healthy, plentiful and savory!

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Today’s Lunch Box/Bento (’11/45): Spider Crab Bento!

After almost a month’s hiatus the fiery Dragon at home has finally cooled down and resumed her bento creations!
Today’s title comes from the fact we were offered a succulent (and enormous) spider crab last night which the Missus steamed (or boiled? she didn’t tell me!) and partly served for dinner keeping enough apart for today’s bento!

She steamed plain white rice before mixing it with all kinds of ingredients cut in small pieces, except for the crab meat. The latter had been divided into shredded meat and whole leg meat.

She mixed the rice with thinly sliced Japanese cucumbers, small pieces of lemon, avocado, shredded crab meat and small pieces of black pepper processed cheese.
She topped the whole with the same plus the crab leg meat cut into small pieces for design and garnish.

As for the side box she kept things simple and light considering the comeback of the searing hot weather.

For the vegetables she placed bean salad and more boiled black beans on a bed of Shizuoka-grown cress and added a cut plum tomato for more vitamins and design.

For dessert she prepared her specialty, tamgoyaki/Japanese omelette, sweet enough to be considered as such!

The Dragon might have lost some of her fire but the weather is simply scalding outside.
A tasty and colorful bento for a typical summer day!

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Today’s Lunch Box/Bento (’11/44): Unending Heat Bento

It seems that for the last week or so either the thermometer climbs over 35 degrees Celsius or it rains halberds (as we say in France!)!
It is certainly not easy to conceive a bento then.
Lucky we have access to so many vegetables here in Shizuoka!

Rice is probably more practical served as nigiri then.
The Missus prepared three types:
-Wrapped in egoma, a large type of shiso with a strong flavor and fried in sauce.
-Containing umeboshi and black sesame. Incidentally the umeboshi is made with Shizuoka-grown organic Japanese plums!
-Mixed with beef chirimen/semi-dry powder.
Pickles are also important for hygiene in summer: home-made cucumber and myoga ginger pickles and home-made fresh ginger pickles!
The latter are extremely tasty, too!

For a better view of the nigiri!

I contributed a lot to all those vegetables and fruit as I’ve been interviewing a few farmers!

Vegetable salad, green peppers, carrot, tomato (Shizuoka City supermarket) with Chinese cabbage lettuce (Kakegawa City supermarket) marinated with fresh ginger and konbu seaweed.

String eggplant/aubergine and two types of peppers marinated from a macrobiotic farm in Kakegawa City.
Nashi/Japanese pears from Ichikawa Garden in Iwata City.

When it’s hot, eat local!
Fresh, delicious and so safe!

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Today’s Lunch Box/Bento (’11/43): Another Earthquake Bento

I’m getting used to earthquakes…
Just before midnight yesterday the shouts of the Missus woke me up. I had gone to bed early while she was still fiddling with the computer.
On the Japanese scale a 6.2 tremor struck from deep in the Suruga Bay just in front of Shizuoka City which was jolted up to 5.2 but only for a short time fortunately.
Having made sure the Missus had calmed down I just went back to bed…

This morning things were normal as no tsunami or damage had been announced.
The Missus was soon hard at work preparing my bento…

While the rice was being steamed she prepared one of her specialties, chicken breast fillets stir-fried with burdock root and black sesame seeds. She included sesame oil and spices at the last minute and mixed the whole with the rice and letting it cool before filling the first box with it!

I contributed to the side dish as she used some of the organic vegetables from Kitayama Farm in Fujinomiya City I had brought her last Sunday.

She stir-fried the above as well as using some of the tomatoes for the salad.

She stir-fried the small violet egg plants she had sliced beforehand with the roughly cut banana pimento in basically the same way as the chicken with plenty of yellow sesame seeds.
She cooked plain and slightly sweet tamagoyaki/Japanese omelette with a nice crispy outside.

As for the salad she placed three types of sliced tomatoes on a bed of lettuce: The orange tomatoes and the green heirloom tomatoes are organic.
She added a last touch with Shizuoka-grown (Shimizu Ku) blueberries.

Who said that an earthquake stimulates the appetite?

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Shizuoka Ekiben/Railway Station Bento: Natsu Chisen

Saturday is a busy day and I just don’t have the time to go to a restaurant or back home.
No problem at all as the Shizuoka City JR Station is quite near!
As I knew that the new seasonal Summer Ekiben called Natsu Chisen/夏千扇/”The Thousand Fans of Summer” was on sale it was a good occasion to sample it!

Like the Spring edition, the box is longer than usual and beautiful and served with chopsticks and toothpick!

At 1,000 yen, it is not so cheap, but it is fresh and fast! And it is local food!

As usual the contents are clearly indicated by Tokaiken Co. Ltd.

A piece of hard transparent paper protects the contents.

Now, what do we have here?

Ume Chirime Han/梅ちりめん飯/steamed rice mixed with bits of umeboshi/pickled Japanese plum and fried shirasu/sardine whiting also called chirimenjyako!

Katsuo Ryuuta Age/鰹竜田揚/Deep-fried bonito which had been previously coated with cornstarch.
Salad of rice-vinegar-pickled cucumber, wakame seaweed and thin rice noodles.
Orange wedges.

Nikudango/肉団子/Meat ball in sweet and sour sauce.
Tamagoyaki/卵焼き/Japanese omelette (quite sweet!)
Salad of cooked beansprouts and senmai/せんまい/ a kind of wild mountain vegetable.

Yuba Hirouusu/湯葉ひろうす/Tofu ball containing vegetables.
Boiled stringbean and carrot, konnyaku/elephant’s foot tuber jelly, and simmered tougan/冬瓜/Winter melon in the shape of a leaf!

Lettuce around broiled aji/鯵/Horse mackerel and soy sauce mini bottle.
nasu/茄子/eggplant (aubergine), in this case mini-eggplant grilled, peeled and served with grated ginger!
The little green cube is matcha jelly!

Very satisfying and delicious. A real summer ekiben in spite of the name “Winter melon”!

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Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Today’s Lunch Box/Bento (’11/42): Tea Soba & Cherry Shrimps Quiche Bento!

I wonder whether I could say this Bento bore the influences of East and West!
Tea and soba/buckwheat noodles are definitely Eastern although they eat a lot of buckwheat in Western France…
Quiche is definitely Western but the Cherry Shrimps can be found only in Shizuoka Prefecture, Japan!

The soba/buckwheat noodles are made in Hamamatsu City with Shizuoka Tea, hence their beautiful color!
The Missus having boiled, drained and cooled them, mixed them with salad beans and hime soba/姫蕎麦/buckwheat sprouts and tea dressing from Shizuoka before topping them with freshly grated wasabi from Utogi, Shizuoka City! Very local ingredients, indeed!

The side dish comprised the aforesaid Cherry Shrimps/sakuraebi/桜海老/ from Yui, Shimizu Ku, Shizuoka City, inside the quiche!

The quiche had been made the night before as a friend had come for dinner then!

The quiche had been made in the modern way, that is, light and healthy with a very thin crust consisting of filo crust.

The quiche had been laid over a bed of cress and complemented with more cress, red radishes and grape tomatoes all from Shizuoka.
As for dessert a couple of Japanese cherries!

Plenty of colors, healthy. delicious and so local!

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Today’s Lunch Box/Bento (’11/41): Cherry Shrimps & Chicken Patties Bento!

Sakura ebi/桜海老/Cherry Shrimps are the most famous seafood of Shizuoka Prefecture, a region already blessed with the richest bay in Japan, namely Suruga Bay/駿河湾.
Although we are not in season they are available frozen, good enough for a bento!
In season they become a real treat, cheap here but at steep prices elsewhere if fresh!

The Missus first steamed rice with finely cut ginger root and the cherry shrimps, and once cooked, mixed the whole lot with boiled edamame (green soy beans).

It certainly makes for great design, colors and balance.
It also gives an extra satisfactory “bite” to the rice!

The side box consisted of ingredients both from the land and the sea!

Those tubes are called “chikuwa/竹輪 in Japanese. They are made of fish paste first steamed then grilled around a stick.
They can be bought in any supermarket in Japan. If you cut them and push cheese or cucumber sticks inside them like the Missus did they for great design (and snacks, too!).

Chicken patties are called “tsukune/つくね in Japanese. They consist of minced chicken and spices (the Missus wouldn’t tell me!).
The Missus wrapped them in shiso leaves before pan-frying them for extra taste.
She added fresh shiso leaves, mini tomatoes and “himesoba/姫蕎麦/buckwheat sprouts for vitamins and fibers.
The dessert was blackberries from our balcony!

Very much a summer bento!

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Lunch Box: Ikawa Mempa Bento Boxes!

Three-tiered oval-shaped/小判型/lunch box

Although the concept of bento boxes has presently become known all over the World, few, especially abroad/away from Japan, have had the occasion to savor food out of traditional boxes made of highly quality lacquer wood.
There is a simple reason to that: very few artists are still alive plying their trade and craft in an age where almost everything is made of cheap plastic or metal.

Whereas fancy modern bento boxes might possess the appeal of novelty, they will never enhance the sensation, design and taste of the food they contain as much as traditional ones.
There is also a widespread misconception that bento boxes are conceived for children’s lunches. When you discover the looks of sheer envy from work colleagues when they espy one of theirs opening such a box to start a beautiful meal prepared by a loving one you will be convinced that you are indeed missing a true gastronomic experience whatever the cuisine you enjoy every day!

This is the beauty of bento boxes: there is no limit to what food or gastronomy they might contain!

6th Generation Ikawa Mempa Lunch Box Craftsman: Mr. Yoshiaki Mochizuki/望月義秋さん!

Here in Shizuoka Prefecture, Shizuoka City to be more precise, we are blessed with one of the very few true artists surviving, namely Mr. Yoshiaki Mochizuki/望月良秋, the Sixth Generation of the famed Ikawa Mempa Lunch Boxes craftsmen.
Ikawa/井川 is a village located high in the Mountains of the Japan Southern Alps at the northern tip of Shizuoka City.
Mempa/メンパ is the name of the traditional lunch boxes created from hinoki/檜/Japanese Cypresses and Yamazakura/山桜/Mountain Cherry Trees found there in their natural environment.
Although it looks simple enough, the craft is a very precise one and only years of dedication and painstaking work may result in true masterpieces.

Ikawa Mempa Lunch Boxes come in two basic shapes:
Kobangata/小判型/oval-shaped which accounts for 80% of the production.
Marugata/丸型/round-shaped.
The process is basically the same for all, be they round or oval, single, double, triple-tiered or even more.

MANUFACTURE PROCESS

1- KITORI/木取り

Hinoki/檜/Japanese cypresses are measured and cut out into slats according to the size of the bento boxes.

2-KEZURI/削り

The wood is then thinned in three steps with a plane:
Ara kezuri/荒削り= rough plane cutting
Naka kezuri/中削り= intermediate plane cutting
Shiage kezuri/仕上げ削り= finish plane cutting

3- MENTORI/面取り

Rounding the edges with a curved plane.

4- KI HANA/木鼻

Thinning areas where the wood parts come into direct contact to avoid disformation.

5- KIGOROSHI/木殺し

“Koro/ころ”

“Koro” unfurled

The hinoki/檜/Japanese cypress slats are softened by boiling them into water for a full hour, after which they will be curved with the help of a tool called “koro/ころ”.

6- KANSOu/乾燥

Step 1

Step 2

Step 3

Step 4

Step 5

The curved wood slats being secured wooden pegs are left to dry in sunlight for 2~3 days.

7- KABANUI/カバ縫い

Yamazakura/山桜/mountain cherry tree bark strips

After square holes have been have been cut out, the slat is secured with strips of mountain cherry tree strips.

8- SOKOIRE/底入れ

Models for oval-shaped bottoms

Models for round-shaped bottoms

The bottom of the lunch box is cut out of a plank of the same tree in the desired shape.

9- SHIBUSHITAJI/渋下地

The wood is painted twice with a mixture of unripe persimmon powder (kakishibu/柿渋) and red iron oxide powder (bengara/弁柄) to harden it.

10- KOKUSO/こくそ

The space between the bottom and the sides is filled with two layers of lacquer instead of glue.

11- MENTORI/面取

The outside edges formed by the bottom and the sides are rounded with a curved plane

12- SABITSUKE/錆付け

A mixture of fresh lacquer and whetstone powder is applied on the bottom and the cherry tree strips with a bamboo spatula.

13- SABITOGI/錆砥偽

The dried lacquer is smoothed over with a wetted piece of(No 360) sandpaper.

14- SHIBUSHITAJI/渋下地
The whole box is painted again with a mixture of kakishibu/柿渋/unripe persimmon powder and bengara/弁柄/red iron dioxide powder. Once dried, any dust is carefully wiped out.

15- URUSHI HON NURI/漆本塗り

The whole box is painted with lacquer 2 or 3 time in a room free of dust.
The boxes may be painted all in dark colors or dark outside and red inside.

Dark outside and red inside.

Wholly painted with dark lacquer

SPECIAL ORDERS:

Seven-tiered lunch box with a Mount Fuji scenery gold-painted with a hair brush!

Seven-tiered lunch box with a scenery of the Tokyo Tower gold-painted with a hair brush and reflecting the light!

Needless to say that there exists only one unique piece of each of these two masterpieces although Ikawa Mempa Lunch Boxes can be order-made!

For more information on prices, availability and orders please contact:

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Today’s Lunch Box/Bento (’11/40): Maabou Nasu Bento!

The rain has not stopped, neither the wind…
Actually the typhoon is really upon us today…
I had to walk all the way to the office today…
Well, I suppose this is good for my health!

Today the Missus made “maabou nasu”!
Usually the word “maabou” is associated with “maaboudoufu/麻婆豆腐, a dish prepared with tofu.
Check “Maboudoufu/Mapo doufu/麻婆豆腐” for better understanding!
“Nasu/茄子” means “eggplant/aubergine”. It replaces the tofu!

The Missus first fried some minced pork in oil and spices.
Incidentally, I wasn’t allowed inside the kitchen. Hence the link above to check the recipe.
She then fried cubed eggplant/aubergine and green pepper in a hot sauce of her own making before adding the minced meat and stir-fry the whole before pouring it over steamed rice and sprinkle it with sesame seeds.

The side dish included three different potatoes of three different colours from her family’s garden!
She included her specialty, a half-boiled egg sprinkle with black sesame seeds, home-pickled cucumbers with wakame seaweed, lettuce and Ameera Rubbins Pearl Tomatoes.

For a better view of the salad made with white, pink and violet potatoes (not sweet potatoes!)!

Looking forward to more of the same potatoes! LOL

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Today’s Lunch Box/Bento (’11/39): Typhoon No 6 Bento!

We are just being battered by a monster Typhoon (40 m/s!). They just called them numbers in Japan, and I couldn’t agree more…
Anyway the Missus, having not been able to go shopping nonetheless managed with was “left” in the fridge!

She had marinated plenty of mushrooms the previous morning and found some frozen duck confit!

having steamed the rice, she mixed it with plenty of marinated mushrooms.
As for the mushrooms she mainly used Japanese shimeji and eringe she had first fried in olive oil before adding spices, vinegar and what else and let it marinate inside the fridge.

She then fried the duck confit until crispy, let it cool and finally shredded it before adding it to the rice with some French pickles.

As for the side dish, although she said she had nothing left, she came up with her specialty, carrot tagliatelle salad with walnuts and Ameera Rubbins Pearl tomatoes, boiled black beans, green peppers fried in oil, ponzu and soy sauce. She completed the whole with yellow kiwi fruit for dessert!

I don’t mind having another typhoon! LOL

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento