I like Abe's "Bento Time" and Yoshida Shuichi's travel essays, which are serialized in ANA's in-flight magazine. The in-flight magazine changes once a month, so I can't help but look forward to it when I board a new month. Today's title is "Bento Time" from Nakayoshi Library... But there's no one eating it... I'll post it next time.
At the Nakayoshi Library, where we have our lunch box lunches about once a month, Mai, a registered dietitian, made us homemade lunches for the first presentation of the term the other day. The lunches were packed with 10 kinds of seasonal vegetables, making them very nutritious.
Each person has a colorful vegetable lined up in a cypress bento box. Nutritious ingredients are good for the body. Because it is a time when we need to be careful of viruses, fermented foods such as vinegared foods and moromi mash are also included.
The theme is minced meat and spring vegetables to boost your appetite, and fermented foods to improve your intestinal environment.
- Rice
- Ethnic stir-fry of eggplant and minced pork
- Teriyaki Chicken
- Sweet potato salad with curry flavour
- Oven-baked vegetables with salted rice malt
- Marinated beets, new onions and pomelo
- Boiled greens, green soybeans and tomatoes
- Soft-boiled egg Moromi Koji
- Pickled vegetables
This time they made lunches for the members at the Kochi furniture factory, but next time they are also planning to make lunches for the members at the Kagawa toy factory.
I want to boost my immunity and focus on my work.
Appearance is also important for bento. Nutrition + deliciousness + good looks. To achieve this, he creates an image from the initial planning stage. This is similar to the design of furniture or toys.
Making bento is exciting. I will continue to introduce seasonal bento little by little.