The theme of today's bento is ... fish! To go with the miso butterfish that I made (method and recipe here), I cut some big-eyed goldfish from Okinawan sweet potato using my very cool goldfish vegetable cutter. I've cut carrots (in this bento) and regular sweet potato (in this bento) before, but this is a first for purple goldfish. I think they look rather vibrant, if not very realistic; do you agree? The mottled color looks kind of cool. It's a bit tricky to get the fish out without damage, and there were a few casualties. A stiffer vegetable would cut more easily. The rest of my LunchBots Trio contains: grape tomatoes, corn on the cob, green cauliflower, carrots, plum, cherries and raspberry.
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 13yo (8th grader) son & my 10yo (4th 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 ^-^!