For my daughter’s dinner the evening before, I cooked macaroni in tomato sauce with sea bream. She loves pasta, so I cooked bigger portion which she couldn’t finish.
Making the most of it, I fixed macaroni salad with the leftover macaroni. Usually in Japan, macaroni salad is made with mayonnaise, but since non of us really like mayonnaise in our household I just seasoned it with olive oil, salt & pepper. Healthier anyways.
When I packed bento this morning, I noticed there may be too much carbohydrates in the container. It’s quite common in this country to eat multiple carbos in the same meal (Japanese are carbo lovers), and my daughter most likely will develop her culinary preference in that direction. Whether it’s a good thing or not, the bento box came home empty.
Menu: Macaroni salad, Grilled salmon & wakame seaweed sprinkle mixed in rice, Boiled egg, Boiled green beans
Apple bunnies for dessert
SMALL TOKYO KITCHEN 