Tag Archives: Japanese

Bento, 美食, 農業, Gastronomy, Japan, Japanese Gastronomy, 弁当

Today’s Bento/Lunch Box (11/58): Hesitation Blues Bento!

November 1, 2011 dragonlife Leave a comment

When I heard the Missus talking to herself this morning while she was pondering on today’s bento she reminded me of a piece called “Hesitation Blues” performed by Hot Tuna (Jorma Kaukonen and Jack Casady of Jefferson Airplane) a long time ago!
She didn’t seem to come to terms with what was available in the fridge!

She finally decided to prepare some steamed plain rice with shredded carrot which she later sprinkled with black sesame seeds.
I actually suggested it as it is very tasty and healthy!

As for the side dish she mainly combined “leftovers” with vegetables from her family’s garden!

She first introduced some violet sweet potato and walnut salad she had made the day before. The sweet potato were brought to us yesterday with the renkon/蓮根/lotus roots. Actually lotus roots grown in Asabata, Aoi Ku, Shizuoka City are famous far beyond Shizuoka Prefecture borders!
She fried them with green peas in curry powder before adding them to the salad.

She thawed leftover shrimp and pork belly rolls and fried them before placing them on a bed of fresh lettuce adorned with a few Ameera Rubbins Pearl Tomatoes from Iwata City.
Finally she added plenty of tamagoyaki/Japanese omelette for dessert!

Well, I certainly won’t mind her hesitation next time!

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

美食, 農業, Gastronomy, Izu Peninsula, Japan, Japanese Gastronomy, Sake Brewery, Shizuoka, Shochu

Shizuoka Shochu Tasting: Bandai Brewery-Wasabi Shochu!

October 31, 2011 dragonlife 2 Comments

Shizuoka Prefecture produces not only 80% of all wasabi grown in Japan, it is also the home of the only true wasabi shochu!
True to say, one cannot make shochu out of wasabi only as it does not contain starch to help the fermentation and distillation, but Bandai Brewery in Shuzenji, Izu Peninsula, concocted it with 75% of top-class rice shochu made from the sake lees of their own sake and 25% of pure essence of wasabi grown in Izu Peninsula!

More precisely, the wasabi is grown on the Amagi Plateau/Amagi Kougen/天城高原 in the northern part of the Peninsula.
At the same time Bandai Brewerry uses pure source water gushing from the Plateau to brew its sake and shochu!

Although it is a true shochu in concept mixed with wasabi essence, Bandai Brewery advertizes it as a sake or liqueur!
It might explain the choice of bottle, a bit unusual for shochu, but easy to handle and store!

Bandai Brewery-Wasabi Sake/Wasabi Shochu

Rice shochu: 75%
Wasabi essence: 25%
Water: Natural source water from Amagi Plateau
Alcohol: 20 degrees

Clarity: Very clear
Color: Transparent
Aroma: Sweetish. Rice, wasabi, faint notes of banana
Body: fluid
Taste: Softer attack than expected.
Very sophisticated, as complex as a sake!
Pleasant and soft wasabi flavor. Almost a liqueur without the sugar and the cloy aftertaste!
No piquancy at all.
Faint notes of bananas appearing later as it disappears quickly warming up the back of the palate.

Overall: A discovery!
A shochu? Yes!
The fact it is made in the simplest manner possible, that is a high quality rice shochu blended with pure wasabi essence makes it both sophisticated and extravagant.
Its comparatively low alcohol content, 20 degrees, makes it eminently drinkable as it is without any ice, water or whatever!
Most appreciated straight at room temperature.
Could definitely be served as a heady and mysterious aperitif!

RECOMMENDED RELATED WEBSITES

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

観光, Hot Springs, Izu Peninsula, Japan, Shizuoka, Shuzenji

Izu Peninsula: Strolling through Shuzenji Hot Springs Resort

October 29, 2011 dragonlife 3 Comments

If you have the chance to visit Shuzenji in Izu Peninsula, Shizuoka Prefecture, one of the oldest hot springs resort in Japan whose history has been traced back more than 1,400 years, even a single day return trip would make it worthwhile! There are lots of things to see, experience and taste there! I make a point to pay it a visit at least twice a year at different seasons!
The access is very easy: Change lines and Station at Mishima City, it is only 510 yen and 30 minutes away!
Yesterday I only had a couple of hours to enjoy the place on my way back to Shizuoka City, but I managed to take some pictures just to share a small glimpse of the village (it used to be a city!)!

Many traditional houses along the river, be they private abodes or restaurants or shops!

A beautiful stream bisects the site into two distinctive halves!

Leaves are finally starting to change colors!

Take a stroll across the large bamboo grove park…

and take a peek at old houses though the bamboo trees…

Keep your eyes open and you will surely discover calligraphic designs to emulate!

Talking of design, who might have thought of a car for a cafe ensign? Beautiful cafe, incidentally!

A sight rapidly disappearing in Japan, but there are still at least three of these doll rifle shooting stands in Shuzenji!

You are bound to discover some beautiful noren/暖簾/shop entrance curtains! This one is at the entrance of a busy soba restaurant!

Shuzenji is also a paradise for antiques and collectors!

Restaurants are still built and re-built in the traditional way!

Simplicity made beautiful in a noren!

What’s left hanging in front of this big electric fan?

Squids!
The Izu Peninsula produces half of the whole Japanese sun-dried seafood/himono/干物 in Japan!

There are plenty of mysterious lanes, streets, passages and stairs to explore!

This “tower” is the actual entrance to a public (for a fee) hot springs bath!

This public and free foot hot spring bath in the middle of the river has a 1,400 year-long history!

A welcome dip for my tired feet!

The best way to finish the day: a cold beer in one of the many cute cafes!

Hoping to meet you somewhere else very soon!

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Bento, 美食, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka

Today’s Bento/Lunch Box (11/57): Cress Udon Bento!

October 26, 2011 dragonlife 4 Comments

Shige Chan is a famous producer in Shizuoka City who not only grows top-class cress and tomatoes but also makes and sells udon seasoned with them!
They do make not only for great taste but also for great health!

So the Missus having prepared and cooled down a batch of cress udon, she seasoned them with tomato puree and a secret ingredient she refused to reveal. She lightly stir-fried large shrimps cut into small pieces and added them to the udon before tossing the whole lot and filling a bento box with them. Naturally she decorated the udon with fresh cress for design, taste and welcome fibers, iron and vitamins!

As for the side box, she prepared an avocado and walnuts salad she placed in cups formed with Trevise leaves and completed the dish with boiled egg halves seasoned with black sesame seeds and a few fresh radish and their edible leaves beside a couple of French pickles.
Dessert? The walnuts! LOL

Once again a very healthy and tasty Autumn/Fall Bento!

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Bento, 美食, 農業, Gastronomy, Japan, Japanese Gastronomy

Today’s Bento/Lunch Box (11/56): Healthy Prawn Sushi Bento!

October 25, 2011 dragonlife 2 Comments

Good bentos do not have to be complicated.
The Missus today came up with arguably the simplest and healthiest bento of the year, and a very tasty one to boot!
And apparently it didn’t take too much time either!

While the rice was being steamed she prepared “soboro” eggs, that is, Japanese scrambled eggs. The main difference with European/American scrambled eggs is that they are sweet and milk is not included. She uses only olive oil, sugar and dashi.
She boiled some large shrimps from the refrigerator with a little vinegar and sake and let then cool down before cutting them in halves.
Once the sushi rice was ready she mixed it some soboro eggs and filled the main box.
She then made a rim of fresh cress and filled the top with soboro egg on which she placed some of the cut prawns.
She put the finishing touch with some lime and cut Ameera Rubbins Pearl Tomatoes.
Simple and beautiful!

For the dessert box, Autumnal fruits: fresh figs, persimmon and nashi pears!

Simple as it may look, I was full and really satisfied!

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Cafes, Coffee Shops, 美食, 野菜, 観光, 農業, Gastronomy, Health, Japanese Gastronomy, Shizuoka, Tourism

Healthy Lunch at Meal MUJI in Shizuoka City!

October 21, 2011 dragonlife 2 Comments

Service: Very friendly
Facilities: Great general cleanliness
Prices: Reasonable
Strong points: Large choice of dishes changing every month. Healthy food. Nice bread and confectioneries.

Mujijirushi/無地印 in Gofuku-cho, Aoi Ku, Shizuoka City, is known mainly for its vast range of reasonably-priced articles ranging from towels to whole beds.
But it is also a place worth visiting for a very healthy lunch!

The entrance is located on the basement floor, left of the elevator as you go down.

One can have a good peek at the interior through the large window panes!

Have a good look at their menu!

Great cleanliness and smiling staff!

A very tempting range of freshly baked breads and viennoiseries/Danish pastries!

The system is based on a guided service, meaning that the staff will serve your choice on your tray as you choose your dishes!

This is what I chose for the day for only 980 yen!

The lunch tray consisted of two “salads” and two “main dishes”.
Incidentally, the staff will guide you accordingly if you have any allergies or priorities!

You have a choice between home-baked bread or rice!

It also includes a tasty vegetable soup!

Mackerel simmered with ratatouille-style vegetables.

Stewed taro, mushrooms, burdock root and beef.

Kabocha salad.

Very healthy mixed salad!

Even my big appetite was satisfied for lunch!
There are many more possibilities including soups and some very interesting desserts and drinks!
And it is entirely non-smoking!

Meal MUJI (MUJI JIRUSHI)
Shizuoka City, Aoi Ku, Gofuku-cho (on the right past Aoba Koen Avenue)
Opening hours: 11:00~20:00
Entirely-non smoking!

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Sushi Restaurant: Atsu in Shizuoka City!

October 20, 2011 dragonlife 6 Comments

Service: Friendly and attentive
Equipment: Great overall cleanliness. Beautiful washroom
Prices: Expensive
Strong points: Top-class seafood. Rare Shizuoka sake!

Eating sushi in Shizuoka City is even an experience in Japan!
Chefs can choose to use only local seafood, only seafood from other shores, or a personal mixture of the two with equal success.
Atsu in Shizuoka City is of the third kind, which means that the chef, Atsu Mochizuki, does come up with some rarities!

Atsu serves no less than 16 local Shizuoka Sake, from rare to extremely rare with the consequent prices!

The four of us last night opted for a “makase/chef’s course.
The pictures will surely tell you enough about the quality!

Shako/蝦蛄/Mantis Shrimp! Served as they are!

Tamagoyaki/玉子焼き/Japanese omelet!

Shiroebi/白海老/White Shrimps!

Ishidai/石鯛/Striped beakfish, Barred Knifejaw!

A rarity, Kawamatsu Karei/川松鰈/a variety of righteye flounder/turbot!

Kohada/小肌/Marinated flesh and skin of a Konishiro/鰶・鮗・鯯・鱅/Dotted gizzard shad

Another rarity: Keiji/鮭児/A rare variety of small salmon!

The bones and meat of the dame grilled!

Hamaguri/蛤/Large cockle/Clam!

Amadai/甘鯛/Tilefish!

Anago Aburi/穴子炙/Grilled Conger Eel!

Shime saba/〆鯖/Lightly pickled mackerel!

Maguro Zuke/鮪漬/Marinated lean part of Tuna!

Uni Gunkan/海栗軍艦/Sea urchin mounted on a rice ball wrapped in dry seaweed!

And for the finale, kuruma Ebi/車海老/Large boiled prawn!

To be continued…

ATSU/篤
Shizuoka City, Suruga Ku, Oshika, 1-4-19
Tel.: 054-2854010
Opening hours: 11:30~13:30, 17:00~
Closed on Mondays
Credit cards OK

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Today’s Bento/Lunch Box (11/55): A Real Local Bento!

October 20, 2011 dragonlife 2 Comments

This time, apart of the seasoning the Missus has come up with the real local Bento using only ingredients from Shizuoka Prefecture!

I have to say it was realized with the help of her own mother’s cooking and garden!

The rice she steamed for the bento is “Koshihikari” grown in Suntoh Gun in the Eastern part of the Prefecture!
The sweet pickled ginger were prepared by her mother. She seasoned it with golden and black sesame seeds.
As for the Shizuoka-grown red and green peppers she sliced them and stir-fried them before adding them to the rice.

The ingredients in the colorful side box were also all grown or bred in Shizuoka Prefecture!

She prepared two types of rolls with thin strips of pork belly wrapped around okra and thick leek before stir-frying them.
She placed them on a bed of lettuce with green lemon for design and seasoning!

The tamagoyaki were made “Bioran” eggs produced by Mr. Shimizu in Shizuoka City and very thin leeks. The kaki/persimmon come from her mother’s garden and the Ameera Rubbins Pearl Tomatoes are grown in Iwata city, in the Western part of the Prefecture!

It would certainly be fun to see what friends could come up with, using only local ingredients!

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Italian Gastronomy: Soloio just opened in Shizuoka City!

October 19, 2011 dragonlife Leave a comment

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Great chefs do not stay idle long!
I’ve always been a great fan of Takahiko Katoh/加藤隆彦 and his concept of Italian gastronomy.
Having decided to fly on his own wings he left Via del Burgo to open Soloio on October 15th.
I had been waiting for 4 months and finally I found the time last night to come for a drink and a chat before a full-fledged interview in the very near future!

The other good news is that Ms. Mieko Ozawa/小澤美恵子, a licensed wine sommelier, joined Takahiko in the venture for the perfect no-frill attentive smiling service that one should expect with such great food!

One may expect a great assortment of antipasti any time of the night judging from the window display along the counter.

The concept will satisfy couples, groups and lone wolves (and wolverines?) with a long counter and enough tables and chairs in a spacious environment. A curtain may even been drawn around for more privacy at one table!

The whole establishment is dark wood and white walls providing a warm and cosy atmosphere propitious to great socializing!

Sober colors and sophisticated lines in their sheer simplicity!

The blackboard over the counter will tell you what to expect on the day although a simple but very solid menu is available.
Don’t hesitate to make your own requests away from the menu!

Very elegant approach, indeed!

As I said, I had come only for a complimenting chat so I ordered a (small) plate of antipasti with a glass of wine. Perfect restauration (restoration) in between work!

Of course the bread is baked onsite and served with a beautiful olive oil!

Anyway, expect the full article very soon!
Until then, why don’t you drop there for a late drink and snack! It will surely become a habit!

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Holiday: Monday for the moment, but no really decided
Credit card service available from the end of November.
Private parties welcome!

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Shizuoka Fish & Seafood at Shizuoka JR Station Parche Supermarket! (October 2011)

October 19, 2011 dragonlife 4 Comments

Middle bottom: Kanpachi/環八/Great Amberjack. Left, large and red: Kinmedai/金目鯛/Splendid Alfonsino. Right, long and grey: Tachiuo/太刀魚/Scabbard Fish

One way to know your local food is naturally to visit regularly the local supermarkets.
In Shizuoka City we are blessed with a fantastic, maybe not in size but certainly in variety and quality, supermarket inside the JR Station Parche Building.
Now, this is the place to study all about the local (and from other shores!) marine life that will find its way onto your plates!
I do make regular visits just for the joy of it, so let me share with you the photographs of exclusively local seafood caught in the Suruga Bay or around the Izu Peninsula!

Click on pictures to enlarge and copy them!

Front: Ma-aji/真鯵/True Horse Mackerel. Left, top, Aka Shita Birame/赤舌平目/Red Sole. Right, top, Kinmedai/金目鯛/Splendid Alfonsino.

Enormous (and expensive) Isei Ebi/伊勢海老/Spiny Lobster!

Left bottom: Ishigakidai/石がき鯛/Spotted Knifejaw. Left top: Matoudai/まとう鯛/John dory, St. Peter’s fish. Right top: Itoyoridai/いとより鯛/Golden Threadfin-bream,Besugo

A closer view of the Itoyoridai/いとより鯛/Golden Threadfin-bream,Besugo!

A closer view of the Ishigakidai/石がき鯛/Spotted Knifejaw!

A closer view of the Matoudai/まとう鯛/John dory!

Watarigani/わたりがに/Gazami Crab, Blue Swimming Crab!

Amadai/あまだい/Tilefish!

From bottom top: Itoyoridai/いとより鯛/Golden Threadfin-bream,Besugo. Kuro Shita Birame/黒舌平目/Black Sole. Kuro Mutsu/黒むつ/Japanese bluefish, Bigeye.

Kisu/きす/Sillago.

Very cute Kasumi Sakura Dai/かすみさくらだい/A variety of (Kasumi Sakura) Seabream found almost only in Suruga Bay!

Meidakarei/めいだかれい/Frog-flounder, Finespotted flounder.

Honkasago/本かさご/True Rockfish, Marbled rockfish, Scorpionfish.

Finally, the pride and joy of Shizuoka Prefecture! Sakura Ebi/桜海老/Cherry Shrimps, just back in season!

To be followed…

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Sashimi Appetizer Plate at Tomii (October 2011)

October 17, 2011 dragonlife Leave a comment

Service: Professional and attentive
Equipment: Great overall cleanliness, superb washroom
Prices: Slightly expensive
Strong Points: Refined Japanese gastronomy. Great list of Shizuoka Sake.

Tomii is the typical Japanese high-class Japanese restaurant with all the trappings you ought to expect. The quality certainly warrants the prices, but it is always an experience, be it for a quick visit or a more elaborate repast.
The other day, taking a break away from the computer, I restored myself there before going back to work. I would like to introduce the individual sashimi appetizer plate I ordered then:

An indeed very sophisticated serving of five different sashimi!

Maguro akami/鮪赤身, lean part of tuna.

Kampachi/勘八, great Amberjack from Sagara, Shizuoka Prefecture.

Kochi/鯒, Sand Borer-Papilloculiceps longiceps, from Mochimune in Shizuoka Prefecture.

Hata/羽太, Grouper

Aka Ika/赤烏賊, red squid.

Naturally, the freshly grated wasabi and the shiso, sprouts and other vegetables are from Shizuoka Prefecture!

To be continued…
TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

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Shizuoka Prefecture Appetizer: Fujiyama Beef, Utogi Wasabi & Ameera Rubbins Pearl Tomatoes!

October 16, 2011 dragonlife Leave a comment

There are days when things seem to click out of nowhere!
The Missus last night brought home some beef from the newly opened Cenova Department Store.
This was Fujiyama Beef, the equivalent of Kobe Beef bred in Shizuoka Prefecture!
It is expensive but when the Missus noticed the 30% discount tag when she visited the place in the evening she did not hesitate!

The Missus sauteed the four slices (two for each…) up to medium rare in top-class olive oil. Nothing else, good girl!

We had a small pack of Ameera Rubbins Pearl Tomatoes from Iwata City in the fridge. These tomatoes are being grown here and there in Japan these days but until recently only two farmers were growing them in our Prefecture in the whole of Japan. These are very firm and sweet and are eaten like a dessert!

I also happened to have quite a few fresh wasabi roots in the fridge. These were offered to me by farmers who grow them in Utogi, Shizuoka City, the very birthplace of wasabi!
Since Shizuoka Prefecture grows 80% of the total crop in Japan, it is quite a common pleasure here to grate your own wasabi!

Just some grated wasabi and salt for the beef… Simple is best and most extravagant!
incidentally, the red salt is a present from Hawai!
Mind you, true to tell, the rest of the dinner was a bit of an anticlimax! LOL

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Soba Restaurant: Kuromugi in Shizuoka City!

October 15, 2011 dragonlife 2 Comments

Inaka soba, seiro soba, sarashina soba!

Service: Friendly
Equipment: Old but clean
Prices: Reasonable
Strong points: 100% soba noodles (ju-wari soba). Traditional Japanese Soba Restaurant.

Looking around Town and Prefecture for new soba restaurants to visit is always a pleasure, the more for it that their cuisine is not only delicious but also very healthy!

Kuromugi/くろ麦 is not that easy to find, so please consult the map at the end of this article!

Naturally all soba noodles are made on site and are ju-wari/100% buckwheat flour noodles!

Keep your eyes open for some interesting decorations to discover as you enter the establishment!

Great scene of the past!

Not Halloween yet!

Cute and traditional ware!

They serve some great Shizuoka sake, and like any soba restaurant worth its salt, a beautiful miso yaki/white miso paste mixed with soba seeds and yuzu juice spread on a wooden spoon before being grilled!

They do have many varieties of soba, so the two of us tried to order as many as possible!
I asked for the Three-Color Soba Set/三色蕎麦!

Inaka soba/田舎蕎麦/”Country” soba, very thick whole grain soba!

Seirosoba/せいろ蕎麦/Traditional whole grain soba!

Sarashina soba/さらしな蕎麦/Polished grain soba served with the grated daikon, wasabi and chopped leeks/scallions with the tsuyu/soup to dip them in!

The Missus ordered the yuzu soba and tempura set!

Yuzu soba/柚子蕎麦! A true delicacy to please all priorities!

Beautiful tempura including ebi/海老/prawns and kisu/キス,鱚,鼠頭魚/Sillago!

Definitely deserves a second long visit!

422-8078 Shizuoka Shi, Suruga Ku, Satsuki Cho, 8-15
Tel.: 054-287-8539
Fax: 054-287-8309
Business hours: 11:30~15:00, 17:00~21:00; 11:30~21:00 (Saturdays)
Closed on Mondays
HOMEPAGE (Japanese)
MAP(Japanese)

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Shizuoka Sake Tasting: Kokko Brewery-Kokko Ginjyou

October 14, 2011 dragonlife Leave a comment

Kokko Brewery in Fukuroi City holds a special place in the history of the sake of Shizuoka Prefecture as it was the first brewery to use the Shizuoka sake yeast which revolutionized the whole industry in Shizuoka and helped our Prefecture out of the doldrums (dregs) up to the very top in Japan!

Usually the brewery does not write information apart of that required by law.
Alcohol: 16~17 degrees (genshu/no water added)
Bottled in August 2011

Clarity: Very clear
Color: Transparent
Aroma: Fruity, dry, discreet. Bananas.
Body: Fluid
Taste: Very dry attack backed up by strong and pleasant alcohol.
Complex. Fruity: Bananas, coffee beans, dry almonds.
Disappears fairly quickly with dry apricots and coffee beans, warming up the palate.
Turns sweeter with food although makes a quick comeback to dry as soon as away from food again with more coffee beans and a note of dark chocolate.

Overall: Very dry, even by Shizuoka standards.
A ginjyou that marries beautifully with any food.
Very sophisticated although its sharp character will please people looking for a sake off the beaten tracks, that is, in Shizuoka Prefecture!
In spite of its ginjyou elevated status I would drink it with food, especially salads!

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Uncategorized

Today’s Bento/Lunch Box (11/54): Kuri Gohan Bento!

October 13, 2011 dragonlife Leave a comment

The Japanese love chestnuts as a vegetable, especially with rice which they call Kuri Gohan/栗ご飯!

Usually the Japanese cook the rice with preserved chestnuts, but as the latter came raw from the Missus’ family garden they were boiled separately and later mixed with cooked rice and black sesame seeds.

The color of the chestnuts is not as beautiful as those coming from preserves, but they look real and yummy!

I could also have called this bento, sesame chicken bento!

The Missus coated chicken filets/sasami with golden and black sesame seeds before frying them in olive oil.
She later placed them in the box over a bed of cress with some lemon for seasoning and radish for decoration.