Kabocha salad, a bento lunch box classic

A colorful alternative to potato salad. This version is very crunchy and the taste of Summer kabocha is incredibly fruity and sweet.

The base is kabocha pumpkin, steamed and mashed.

With a sour seasoning.

Cucumber and nagaimo (raw yam) as garnish. I cut cubes and added to the mix. Let half a day in the fridge.

Serve chilled. It can be stored 2 or 3 days in the fridge, so you get the carotene loaded side dish for a few meals or as a lunch box item.

Eating out of the box – Indoor picnic (via Gourmande in Osaka)

It's still too cold to eat a bento box under the cherry blossoms… that are not yet opened here. Top floor : hot silky tofu with borstch. Garnished by shiso leaves. Haccho miso and green chili soup. Base : rice and kinpira. Making kinpira Brown rice with a umeboshi (pickled plum). Left-over of carrot and hijiki kinpira. Leftover of a stir-fry kinpira : spinach renkon (lotus root) cut in big chunks, garlic, chili pepper, soy sauce. As a dessert : … Read More

via Gourmande in Osaka