A lunch to bring outside.
In a park… with cherry blossoms.
There are kyaraben (decorated bento) artists that produce masterpieces. I admire them, but that’s not for me.
I just tried to make it thematic colorful, thematic and tasty, without spending the night making it.
Mixed rice (brown and sticky), with green peas, and ninnikunome (garlic stalks) as a fence.
Shrimps and edamame marinated in yuzu juice.
Spring salad : spring onion, potato, parsley, turmeric.
I made both it the night before. It’s a salad that gets better when longly marinated. The ideal bento food.
For decoration : Blossoms of daikon radish.
Not very visible : small pies of potatoes flavored with miso and sakekasu (leftovers). Blossoms of carrots.
Desserts : A kumquat. Easter eggs.
The full menu.
Out there. Yes, an additional dessert, torta di riso (see here). The truth is that was too much. After the bento, I didn’t want to eat the cake, but I’ve eaten it later, for tea.
Looking great!
Hi Gourmande. First, I love your new theme! Secondly, nice bento lunch. What kind of dressing or marinate did you use for the spring salad?
I had 2 tbs left of a sauce (looking like mayonnaise made of miso + sakekasu + vinegar), to which I have added 2 tbs of rice vinegar, turmeric, black pepper and a little salt on the onions. The onions and parsley stalks have lost their harshness over the night.
Reblogged this on GOURMANDE in OSAKA.
Your bentos are so lovely! Mine are still pretty utility based, but your blog is giving me some serious motivation to step up my game!