Spring is a great season in Japan. Despite the limited access to nature in Tokyo, we still see many plants and flowers growing at every corner on our way to kindergarten. Everyday we find the signs of small life around us, as if they strive to occupy every single tiny space with soil among the paved streets. I love this season, and today made a bento with a flower field in mind.
Menu: Grilled salmon flakes & scrambled egg on rice, Mashed pumpkin & sweet potato with chicken soboro, Steamed broccoli, Cherry tomato
Apple bunnies for dessert
SMALL TOKYO KITCHEN 