Bento Shokado

Preparation

Sea bream chirashi with sakura flowers

1. Soak the pickled sakura leaves in water for about 30 minutes to desalinate them. Then, dry them thoroughly with a paper towel.

2. Sprinkle both sides of the boneless sea bream with a thin layer of salt and let stand for 10 minutes.

3. On one half of the kombu, arrange the sakura leaves and sea bream. Cover with the other half of the kombu. Wrap everything in plastic wrap and refrigerate overnight.

4. Cook the rice until slightly firm, then transfer it to a large bowl.

5. Mix the sakura vinegar, sugar, and salt and pour the mixture over the cooked rice. Gently mix the rice, cutting with a spatula to thoroughly incorporate the seasoning, and let it cool.

6. Remove the sea bream from the refrigerator and slice it thinly. Arrange the slices attractively on the vinegared rice. Garnish with sakura blossoms. Serve with soy sauce and wasabi.

Black sesame tofu

Enjoy the Black Sesame Tofu with diluted tsuyu sauce.

Umi Budo

Enjoy Umi Budo with mikan ponzu sauce.

Sesame tofu cream

1. Cover the tofu with a paper towel. Gently press out excess water and let it rest for 30 minutes.

2. Place all ingredients in a blender and blend until smooth and creamy.

3. Serve with seasonal vegetables.

Harumaki with asparagus and shrimp

1. Peel the shrimp and rinse them well.

2. Pat them dry with paper towels. Season them lightly with salt and pepper. Then wrap the shrimp and asparagus in the filo pastry sheets. Use a mixture of flour diluted in a little water to seal the edges of the rolls.

3. Heat oil to about 2 cm in a frying pan and fry the rolls until golden brown and crispy.

4. Enjoy with yuzu salt.

Feel free to add colorful vegetables or side dishes according to your preferences to complete your bento and enjoy! Bon appétit!