Easter hanami bento

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A lunch to bring outside.

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In a park… with cherry blossoms.

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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.

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Mixed rice (brown and sticky), with green peas, and ninnikunome (garlic stalks) as a fence.

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Shrimps and edamame marinated in yuzu juice.

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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.

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Not very visible : small pies of potatoes flavored with miso and sakekasu (leftovers). Blossoms of carrots.
Desserts : A kumquat. Easter eggs.

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The full menu.

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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.

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5 thoughts on “Easter hanami bento

    • 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.

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