today’s lunch is based on the “little red riding hood” bento featured on p. 70 of the book “yum-yum bento box: fresh recipes for adorable lunches.”
again, i tried to follow the design of the character pretty exactly, but swapped out some of the food items based on my preferences and of course on what i had in my fridge/pantry.
little red riding’s hood and cheeks are made from salami; her hair, eyes, and mouth are made of nori; and just like in the book, her nose is cut from white cheese. i’ve kept the strawberry section pictured in the book, but didn’t have mint leaves on hand, so i added green grapes for a bit of extra green freshness (and to fill up space). i copied the ume-vinegar-powder/basket weave onigiri pictured in the book as well, but replaced the japanese veggie salad and tempura with some vegetarian meatballs and a grape tomato. i replaced the quail egg from the book with a takuwan rosette, and added a few pea pods to fill the final gaps around little red riding hood.
see how easy it is to use the book’s ideas as a spring-board, while substituting your favorite foods?
here’s a closeup of the flower on the hood — i used cheese and salami but swapped out the chervil for cilantro. that’s an uncooked somen noodle “pinning” the flower down to the hood.