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…
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