Bento making is tedious, but can also be soothing sometimes, especially when I want to take something out of my mind.
Picturing my daughter’s tomato sauce covered face beats any type of stress in life.
Penne Amatriciana, Boiled egg, Boiled Edamame, Cucumber sticks
Kyoho grapes & Nashi pear for dessert – this combination reminds me that autumn is just around the corner.
As a sign of changing season, I see many Japanese “Nashi” pears, in addition to Kyoho grapes, displayed in grocery stores in my neighborhood. Compared to what you find in the West, Japanese pears are rounder (sphere) and juicier (maybe comparable to that of watermelon). Again we generally pear the skin off, as it kind of disturbs the taste of the flesh in my opinion. I know, I may be taking its precious vitamins off, but what can I say, that’s how I’ve always eaten my Nashi… (FYI, in Japan we incline to peal off skins off most of the fruits. Must be something to do with… fertilizer?)
Menu: Grilled salmon, Edamame mixed in rice (with sesame sprinkle), Mashed pumpkin & egg salad, Steamed broccoli, Cherry tomato
Japanese “Nashi” pear for dessert
SMALL TOKYO KITCHEN 