The Missus has decided that she will try her hand at rolls, especially “California Rolls” on Tuesdays for a while. I suspect that she is thinking mostly of herself as I know very well that she loves them! I’m not one to complain, mind you!

The packaging was very traditional. The box is one of the old two we keep all the time made of bamboo leaf fibers.
Now, as rolls are not easy to extract from the box, she inserted s dried bamboo leaf inside the box to allow me to “lift the rolls out” of the box.
The Japanese have kept/transported rice balls wrapped in fresh or dried bamboo leaves for thousands of years.

She furthermore placed the roll slices on lettuce for easier handling.
The California Rolls contained nori/dry seaweed, fresh lettuce, smoked salmon, boiled green asparaguses and a mixture of boiled egg and avocado chopped fine and liaised with mayonnaise.

The roll was finally sprinkled with roasted sesame seeds.

The “side-salad dish” was placed inside the cedar wood box!

More boiled green asparaguses from the Missus’ family garden, pickled ginger roots, home-pickled wasabi stems, yellow mini tomatoes and red Renaissance tomatoes.

Sato imo/taro bought ready at the supermarket and green peas (from the family garden).
Plenty of colours again!

For dessert and plenty of Vitamin C (do not take the leafy part out!), “kanamihime” strawberries from Shizuoka Prefecture.

Just wondering what kind of rolls I will get next week!

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Today’s bento is called a “Picnic Bento” because of many factors:
I made myself free for lunch and afternoon.
The Missus couldn’t stay home on her day off because of noisy works around and in our appartment bulding.
Lastly it was a gorgeous day, so we decided to go away and enjoy our lunch in the nature!

Now, keep in mind this is a (large) bento for two adults!

The musubi/rice balls are “maze-gohan/mixed rice” styly. The Missus steamed the rice topped with sauteed mushrooms and hijiki/sweet seaweed with their juices. She then mixed the lot and added some roasted sesame seeds.

She made plenty of plain tamagoyaki/Japanese omelette and included home-pickled wasabi stems and myoga ginger.

A very colourful “garnish and salad” box to go with staple rice.

The Missus’ specialty: juicy and so tender chicken karaage/deep-fried chicken with Meyer lemon fopr extra seasoning.

As for the salad, she included sticks (with tartare sauce sachets) of Shizuoka celery, carrots and cucumber. The pointed tomatoes are Renaissance tomatoes grown in Kakegawa City, halfway between Shizuoka and Hamamatsu cities.

Note: The bento boxes are disposable/degradable pastic boxes.

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

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Have you ever heard the expression, a “grotty day”?
That is when you wake up in the morning looking at an overcast sky and hear the first drops of the rain that wil come and go at the wrong moments all day!
Well, being a hedonist, I can see only one way to ignore such outside influences: eat, and eat well!
If you know a good lunch is awaiting you, you can take things along in your stride however unpleasant they are!LOL

For once, I will change the description order of my bento of the day, and will start with the sala and garnish paert.

From right to left:
Small daikon marinated/pickled in sweet rice vinegar and umeboshi/pickled Japanese plum.
Freshly boiled green peas.
Violet sweet potato/beni satsuma imo salad.

The Missus boiled the egg last night long enough to obtain solid white and still soft yolks. She then marinated it all night in soy sauce and other ingredients. The same eggs can served in all kind of fashions and garnishes any time of the day.

Now, for the main dish:
The Missus filled the box with freshly steamed rice that she covered with finely shredded vegetables.

She fried pork fillet slices in “tonkatsu” style, before brushing them with plenty of miso bbq sauce. The same sauce has the merit to seaon the vegetables and rice under the pork. She then cut them across for better size and sprinkled roasted sesame seeds over them.

For dessert, Shizuoka oranges and mini tomatoes compote!
Tomorrow’s forecast is fine!

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

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sake, shochu and sushi

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