We are having a “small problem” with the rainy season this year and it seems we are not the exception, either!
We have been submitted to an unceasing series of unpredictable extremes from scalding heat to rain curtain storms with no end in sight.
No wonder people don’t feel like stepping outside, except when shopping, when it is a battle to wrench the best produce out of the display shelves in supermarkets!
Oh well… keep smiling and don’t drink too much!
This is also a time of the year when particular attention is needed to healthy, sustaining and gentle (on the body) ingredients.
The Missus (who will eat the same for lunch) steamed plain rice before mixing it with home-made umeboshi/pickled Japanese plums. These umeboshi were not pickled in salt but in vinegar. Definitely healthier! They are soft enough for the flesh to be torn away from the pit and mixed with the rice, turning the latter into sushi rice. She also added plenty of roasted sesame seeds for extra seasoning and nutrients.
Boiled green asparagus with a dash of dressing provided for the finishing touch.
The “main dish” included two types of food:
“Niwatori Dango/Chicken balls”. The Missus pressed shimeji mushrooms and plenty of sesame seeds (two colours) on top before frying them in sesame oil. Very soft and tasty balls! The vegetables are fried shishito peppers and fresh lettuce for more vitamins and fibers.
My favourite: plain tamagoyaki/Japanese omelette!
Interesting colourful dessert: home-made sweet mini-tomatoes compote and fresh blueberries!
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
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
"
No comments:
Post a Comment