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 For
my three hundredth bento entry I wanted to cook something
all special and hardcore. So, check it out! I've got
some calamari (or squid
tempura, depending on how you look at it) with a little
bottle of tempura sauce. Then there's some steamed
kabocha, kabocha being a sweet Japanese squash that
looks like a runty, dark green pumpkin. Of course
I have some edamame. On
the other side I have some toasted
kabocha seeds, which were a byproduct of the aforementioned
steamed squash. Then there's fruit
salad with mango, apple, and lychees, and
finally kashiwa-mochi, which is sticky mochi wrapped
in an oak leaf.
I cooked for quite a while to make all this, and
I enjoyed it quite a bit, This is my first experience
with kabocha, and I plan to find more recipes for it.
If you find it in the market, give it a try!
Wanna talk
about it?
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