Our daughter’s school resumed yesterday for the second semester for the Japanese school year (April – March). After a month and a half of summer break, she was so excited she got out of her bed in the morning and jumped up and down in delight.
Since May, I got very busy with my freelance job and didn’t feel like posting anything. But I decided to resume my posting, especially because my bento making obligation will only last for another half a year. Our daughter will start her elementary school in next April, which comes with delicious & healthy school lunches.
Salmon rice requested by my daughter, Tofu & shirasu (baby sardine) omelet, Leftover Shepherd’s pie, Boiled broccoli
Nashi pear for dessert
SMALL TOKYO KITCHEN 