osechi bento

30 12 2009

apologies for my extended absence — i had a terrible cold for the last week or so, and just wasn’t up to bentoing.  luckily the boyfriend nursed me back to health with multiple nights of soup and grilled cheese (my preferred “sick in bed” comfort food meal), and now i’m back in action…

and just in the nick of time!  tomorrow is the last working day before the new year, so i’m bringing a new year’s bento for lunch.  traditional japanese new year’s food is known as osechi-ryōri, and includes sweet black beans (kuromame), a version of tamagoyaki made with fish paste (i used dashi instead), carrots, snow peas, and kamaboko (layered in the top tier with takuwan). i have added tomatoes, cherries, broccoli and blackberries for color and flavor variety, as well as a radish cut to look like a chrysanthemum, or in the spirit of the new year, a bursting firework.  the “2010” (resting on top of three veggie mool mandoo, a korean new year’s tradition) is cut from kamaboko with an xacto knife.

happy new year to all my bento friends!

[as seen on socyberty and lincoln cooking examiner]