Iwashi misoni, hijiki nimono, koyadofu tatsuta-age, renkon namasu, daikon and carrot kinpira.
Green pepper stuffed with ground pork, hijiki and mame nimono, scallops Tsukudani, shiitake amani, Satsuma-age.
While putting together my bentos, I try to incorporate a variety of colors and cooking styles. Shinji-san doesn't like fried things so most of the contents tend to be simmered, braised or grilled. I also look for a balance of protein, vegetables and sea vegetables. One of the trays is for rice and even that gets switched around during the week for variety. Zakkokumai (grain-filled rice), mazegohan (gohan mixed with seafood and vegetables) and takikomigohan (rice cooked with vegetables and if you like, seafood or chicken).
The bento is wrapped up in a bandana with chopsticks that he carries with him to work everyday. The bento box and chopsticks are washed and ready to use for the next day.
Part of the fun of making bento is planning what to put in each day's bento by looking at what is in the fridge.
