Chestnut Autumn Bento today.
Today’s bento is full of autumn colors, food and autumn character – chestnuts!
I love Autumn!! The colors of autumn and the seasonal produce always inspire me to make bento.
Though I love the four seasons, Singapore (sadly) is a ’2 seasons’ country – either hot or wet. haha… we are in the tropics and have summer all year round.
The reason why I love travelling overseas to enjoy spring and autumn, my 2 favourite seasons. I do love snow, but winter always feels too cold for me.
For this Chestnut Autumn Bento, I made cute little chestnut characters out of mashed potato. The details are made from roasted sesame seeds, seaweed and carrot.
Beneath is takikomigohan – a super delicious Japanese rice dish that is seasoned and cooked with ingredients in the rice cooker. Many associate eating takikomigohan during autumn. So I used autumn produce such as mushrooms and carrots. I also added some konnyaku jelly and Japanese bamboo shoots.
To match the Autumn theme, I grilled Sanma (Pacific Saury) – a popular fish eaten during the Japanese Autumn season. The other side dishes included sweet peas, baby corn, lotus root, lettuce, and soft boil egg.
October 3, 2014
Wow what an artwork! Cute and beautiful!
October 3, 2014
Facial feature are free hand cutting or nori puncher? So nicely cutted
October 3, 2014
Wow! wow!!You are sooo talented! Yummy bento ~love the col and of course the two lil cuties!!!!!can’t bear to eat them..我还是偷偷把它们给带回家^^