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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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

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Today the Missus prepared my bento inside Ikawa Menpa Lunch Boxes!
These are made in Shizuoka City by one of the very few Japanese craftsmen left plying their trade in the creation of true lunch boxes, Mr. Yoshiaki Mochizuki/望月良秋さん who uses only hinoki/檜/Japanese cypress and sakura no ki/桜の木/cherry tree bark from Shizuoka City mountains!

The Missus devised this lunch with a concern for the very hot weather again when people not only need to drink lots of water but also absorb solid food!

As for the rice, after steaming it, she mixed it with plenty of home-pickled myoga ginger she had sliced beforehand and golden sesame seeds.
She actually tries to include sesame seeds any time she can for their great nutritious value.

As for the sweet and sour pork she first seasoned thin slices of pork belly and rolled them into rough balls before frying them in a sweet and sour sauce of her own recipe. Just before the pork was ready she stir-fried red and yellow sweet pimento and violet onions with it and put the lot atop the rice with a couple of French cornichons/pickles.

The side box was very much of Okinawan inspiration!

Goya champuru, the original Okinawa recipe, is basically made with goya/sour gourd and eggs. Some people add tofu and katsuo bushi/dried bonito shavings, but actually the recipes are innumerable!
The Missus made a simple one withn goya and eggs. Beautiful summer colors!

I actually contributed to the other half as I had made the umshu plum last year!
She added some Japanese cherries and small Shizuoka tomatoes with a bit of lettuce for the vitamins and fibers!

Certainly plentiful, tasty and colorful once again!

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Hot days are following each other and a lot of people are suffering from “natsubare/summer lethargy”.
Preparing meals is becoming complicated as you do have to provide energy without too many calories and make them appetizing!

Sushi is a good idea in summer as it includes rice vinegar, very good to cool down the system.
The Missus, after steaming the rice prepared it as sushi rice and mixed it with boiled shrimps, tobikko/flying fish roe, thinly sliced small Japanese cucumbers and finely chopped shiso leaves to present it as chrirashizushi/decoration sushi.

For a closer view of the ingredients!

The Missus strove for balance with the side dish.

She mixed ready-made bean salad with hijiki/sweet seaweed and fresh okra to which she added her specialty, half-boiled eggs seasoned with black sesame seeds.

Nice colors with lettuce wrapped under the eggs and Japanese cherries. The latter are more acid than dark cherries and are perfect in summer heat.

Surprisingly satisfying and tasty (and colorful as usual!)!

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We are going through a blasting heat wave seeing us almost reach 40 degrees, which means probably higher inside town!
The Missus had to devise a bento that could be kept safe in spite of the adverse conditions!

That is why she mixed shredded sweet umeboshi/pickled Japanese plums with the rice after having steamed. Not only great for taste, design and color, but it will also keep the rice safe for a long time.
She added some black sesame seeds for decoration and supplementary seasoning.

The same conditions applied for the side dish/box: design, color, nutrition and safety!

Pickled celery with hijiki/sweet seaweed and tamagoyaki/Japanese omelette! The latter is for the dessert part!

Great colors there:
Lettuce.
Sauteed salmon seasoned with a mixture of mayonnaise and wasabi tsuke/wasabi stems and leaves pickled in sake white lees.
Sauteed yellow zucchini, okra and plum tomatoes.

Low in calories, very tasty and so colorful!

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“Shiira/シイラ” is the Japanese name for Mahi-mahi, Dorado,or Common dolphinfish!

It is a very popular and reasonably-priced fish in Japan you can eat in all manners. This particular one came from Kochi Prefecture in Shikoku Island although they are also caught of our shores in Shizuoka!

She strived for balance in nutrients as well in colors for the “side dish”!

For the “garnish”, she placed her favorite half-boiled egg decorated with black olive, boiled broccoli on a small bed of tartare sauce, French cornichons and tomatoes (the latter for dessert!).

Very tasty, but a little short of satisfaction (I guess the Missus is significantly reducing the calories!)!

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The Missus is still very busy settling around in around our new appartment.
So, when she asked: “Do you want a bento today?”
I replied: “Yes, if possible!”
To which she commented” In this case, “nokorimono no bento” today!
“Nokorimono” means “leftovers (or what’s ever left in the fridge)!

Plenty of vegetables as you can see, and all locally grown.
After steaming the rice she prepared burdock roots/gobou/牛蒡 in “kinpira” style. She fried some red and green peppers in olive oil and wasabi dressing and black sesame seeds.
The okra served raw with katsuobushi/dry bonito shavings/鰹節.
She then topped the rice with the three of them.
When I ate from that box, I mixed the whole a bit beforehand.

As for the side dish, she first boiled local white and yellow potatoes and then fried them with a tin of yakitori!
She added boiled morokko ingen/モロッコいんげん, a large variety of string beans (these are usually grown for their beans, but the Japanese like them young) knotted for design and some pearl tomatoes!

Very healthy and yummy leftovers, but where was my dessert? LOL

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The Missus, getting more and more used to her new kitchen (same size, but more open and practical) went into sushi mode today!
As said yesterday, nothing really complicated yet, but some of my favorites creeping back into the recipe!

I called these sushi rolls “Italian” for the simple reason that they are wrapped in Trevise!
The Missus first prepared sushi rice and added some black sesame seeds to it.
She then made the rolls with freshly chopped avocado, walnuts, and “kanikama/surimi” and finally wrapped them in Trevise cabbage leaves.
The home-made pickles are mini-melons coming from local musk melon farms to which she added her own pickled Japanese pepper/sanshyou.
The taste of the latter is very zippy!

Now, for the side dish:
My favorite, tamagoyaki/Japanese omelette containing boiled black beans!
Home-pickled cucumber and mini tomatoes salad.
Yellow kiwi fruit (dessert!).
Celeri leaves.

Once again vey nourishing and colorful!

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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