Zakkokumai gohan, soy-marinated sanma, chikuwa, renkon kinpira, shishito peppers with katsuobushi, Kyoto pickles and kabocha nimonoSalmon and takana mazegohan, broccoli stems, komatsuna ohitashi, daikon and ninjin kinpira, daikon and persimmons namasu, renkon stuffed with ground chicken.
These are just some of the bentos that I send my husband off to work with every day. It is a lot of fun to be creative in the kitchen to create these.
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