Hi bento pals! Finally getting back to bento after the holidays with what I hope will be a trend towards lighter, less caloric meals...are you also feeling the need to detox a bit?
For lunch today: soba with ginger dressing, asparagus with ikura and fish cake accents, pan-fried kabocha and a sheaf of refreshing ohba. Red currants, a lady apple and seasonal shimizukage/bean jelly for dessert. In honor of the incoming (on February 3rd, in fact, but I wanted to get a head start on the new year!) Year of the Rabbit, a new bunny accent:
Happy New Year, may it be full of creativity, sharing and culinary fun!