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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March wrap up

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Veggie creamy cheesy broccoli delight

The memo about last month’s delicacies…
Of course, the season is tenderly green and full of eggs.

Tsubomina, bud veggie is a star, present in several posts.

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Brioche pascale. Baking my nest for Easter.

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The delicious black bean burger and its ‘Ramen burger

Also hot topics :

Steamed rice (okowa)

The dairy free : Soy milk – Sesame milk – Soy yogurt – Coconut yogurt…

Sprouty rolled cabbage

Okono-minute, the quickest ‘yaki’

Tofaye, the ultimate potato pot

For tea, season Japanese sweets :

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pink and white sakura mochisakura baked donutsakura waffle black sesame purin’ strawberry daifuku little eggs sakura an cream

More wagashi tea sweets.

And for desserts, Easter flying bells diffuse a scent of chocolate in the air. Some cakes that are healthy… well, not too over the top :

2013-03-27Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cakeWhite chocolate Kirschtorte (no bake ‘n healthy) (bottom photo)

More chocolate sweets.

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Quick rolls for hanami

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Mission : you have 10 minutes to throw a hanami (cherry blossom viewing) lunch.

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Pick stuff in the fridge. Clean and cut if needed.

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A cheezy sauce : miso, sakekasu, rice vinegar.
There were still crumbs of sesame in the mixer.

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Wrap everything in rice paper. I usually keep the sauce out and I let one side open, but this style is more convenient to transport.

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Pack with leaves of spinach. And a thermos of tea.
Go to the blossoms…

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Find a comfy tree trunk and enjoy lunch.

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Sakura an-pan, blossom sweet bread

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The sweet bread of the season is topped with a cherry blossom !

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It’s seasonal variation of anpan, a kashipan (Japanese sweet bread) filled with anko sweet bean paste. :

anpan

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A sweet bread dough : 1 ts of yeast, 3 tbs of kurozato black sugar, 2 cups of AP flour, enough tonyu (home-made soy milk) to wet that. I’ve mixed it in the home-bakery machine.
Filled with sakura an paste and shaped.

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DIY sakura bean paste (click here)

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Baked 20 minutes at 180 C. OK, the shapes are… what they are.

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Only one had a perfect aspect, but they were all delicious. I didn’t make enough.

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Waffle sands under the cherry blossoms

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Double sakura waffles. Both the waffle and its filling have a delicate cherry blossom flavor. It’s the perfect snack for the season. It’s very quickly made.

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DIY sakura leaf powder : I’ve left rinsed pickled sakura leaves dry. Then I crushed them with my finger.

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I mixed them with flour, baking powder, a little kurozato black sugar, soy milk. Cooked waffles.

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Took out my sakura-an cream to garnish.

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Cut into triangle sands.

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Prepared my basket, with a thermos of sencha green tea. And I went to eat them at the nearby park… The wind froze me, I was glad to have tea to thaw me.

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Two tones of sakura mochi

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A classic wagashi (tea sweet) for the season, the sakura mochi. Actually, there exist several sweets under the same name. This one is the Kansai style version.

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They are simply ohagi, like those in this tutorial post. I colored some in pink. Then I placed them on pickled sakura leaves.

DSC07075-001 The leaves need to be rinsed and soaked 15 minutes.

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I filled the white ones with sakura an bean paste (recipe here).

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The pink ones are filled with classic anko bean paste (recipe here).

Wagashi Saga : Japanese sweet posts and tutorials.

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Sakura okowa. Blossom rice.

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A delicious and simple way to savor the season. Yes, they are arriving. Most are like this :

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But a few are opened…

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Mochigome (sticky rice).

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御強 okowa, steamed stick rice.
How to ? It’s explained in the tutorial.

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I have added rinsed pickled cherry after 30 minutes.

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The rice is firm, glossy and sticky. It’s easy to form balls.

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I’ve put them on pickled sakura leaves.

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