Three quick and easy side dishes that make their way into Shinji-san's bento. On top is kiriboshi daikon, or dried daikon simmered with carrots and abura-age (thin, deep-fried tofu).
In the middle is kinpira gobo. Quick stir-fried gobo and carrots in a sweet soy sauce.
On the bottom is hijiki, carrots and abura-age simmered until tender. Hijiki is rich in iron, calcium and fiber.
