I loved the tiny purple turnips. They are a quick pickle I only sprinkled with a bit of salt. By the way, I hardly put daikon (cooked or pickled) in bentos because of the unlovely smell. For those not familiar with the difference between kabu (turnip) and daikon (radish). At least here in Japan, kabu is a fat stem of some cruciferous vegetable, while daikon is a root. Plus, in my opinion kabu doesn't smell sulfurous so much, which is bento-friendly. Though, they look so similar you can't tell which is which just by looking.
Noriben is one of the best ways you can enjoy rice itself, which means you don't need to fix so many items for bento. I know there are some people who prefer crispy nori to wet one. When I was a kid, omusubi wrapped in nori was more common than that type you wrap naked one in crispy nori yourself right before eating. I like the crispness, but you can enjoy the real umami flavor of nori only when it's wet with the moisture from the rice.
I believe that except for pasta salad, napolitan (Japanese ketchup pasta) is the only pasta dish that is good even when it's cold and soggy haha! That also means? Bento-friendly, you know!
I like fried-anything just fried, but for some reason everybody is happy when they have deep-fried stuff in their bentos.
The greens next to the turnip pickle are leaves of the turnips. I stirfried them along with some kamaboko slices. The rest are broiled chicken and some usual items.
Here is how they turned out. I say, bento-packed comfort food to me.
In the meantime, the series of my fireworks event is coming to an end.
I knew that I couldn't take nice photos of night view or fireworks because I didn't take my tripod with me there. However I couldn't help but shoot this romantic scenery.
At last! You can see the fireworks! Hmm it's not much LOL.
It's always a real bummer, leaving your heart there, you have to go before the last climax. We hate being stuck in the terrible traffic jam. Goodbye Summer 2014!
Thank you for reading!
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