The kids get butterfish misoyaki, one of my favorites (recipe here), pan-fried kabocha, and oven-roasted potatoes and Brussels sprouts. It was so hot today, and yet here I was roasting a bunch of stuff. What? This is the kind of bento I like to pack in the Fall; it's full of comfort food and warm flavors. There's also some carrots, juicy pluots (this one had dark red flesh and was pretty sweet, actually), and grapes. And a couple of Okinawan sweet potato fish shapes to round out the color spectrum. This is one bento that I might really love for myself. ^_^
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 ^-^!