Oinari-san is aka
Inarizushi, made of sweet salty aburaage pouch & vinegared rice. These aburaage pouches are simmered with syouyu & sugar & mirin & dashi. This vinegared rice is mixed with sesame seed & simmered cut veggies (lotus root, dried siitake, carrot, hijiki and so on). I had made them last night, and did stuffing this morning. This time, garnished with ikura (salmon roe), broccoli sprout, julienned thin omelette, and ginger pickles. And nimono, sweet roll omelette (not datemaki). Nimono is simmered veggies, a traditional cuisine we have it during the first three days of New Year. Actually didn't make nimono during the period, so made it belatedly yesterday. It includes dried siitake, konnyaku, satumaage, carrot, satoimo (taro), edamame (green soy beans). I'm STIll enjoying the New Year's mood.
Look fresh and yummy too! I come across your blog from 'Bento Central'.
ReplyDeleteWelcome, Lia Chen! Thank you for coming and telling me my bento photo has been added to that site. :D
ReplyDeleteYour bento has me still enjoying the New Years mood, too, babykins! The ikura looks SO beautiful on your inari-zushi! Beautiful photos as always :)
ReplyDeleteHi bentobird, thanks! I'm glad if you enjoy my bento in your country. I enjoy looking at your bento adventure ;D
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