Today MisterMan has a kind of traditional Japanese food bento today. I found asparagus in the market today so I wrapped in turkey and roasted. At the same time I also roasted kabocha, Okinawan purple potato, and satsumaimo (Japanese sweet potato). I bought a regular (green skin) kabocha and cut into wedges before roasting with sea salt. It's delicious just like that. I also made a quick tamagoyaki with shredded spinach to fill in the gap. I cut the satsumaimo into sticks so they kind of look like french fries, and somehow that makes them even more desirable. I topped with some carved carrots and added Fall plum chunks in the final section for dessert. That's it! Even with cooking, this bento probably took less than 30 minutes, and most of that was waiting for the roasting to be done.
Look -- it's Kabochan! Isn't he cute? This little character reminds us not to fear the tough exterior of the sweet kabocha, since it protects the delicious sunset-hued squash within. He is the mascot of the Kabocha Lovers Club, and was illustrated by the talented Alissa Staples. I myself was hesitant to cut into my first kabocha, and asked the vendor to make the initial cut for me. Since then, I've cut numerous wedges with my sharp chef's knife with relative ease. Try the kabocha; join our club! Don't be afraid, indeed -- and you will be rewarded with the delicate flavor of Autumn!
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 12yo (7th grader) son & my 9yo (3rd grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!