Cherry Blossom Viewing Bento. A cherry-blossom viewing plan with seasonal 'bento,' a Japanese boxed lunch, at Goryokaku Park! Appreciate ample and colorful Japanese dishes using seasonal ingredients such as tempura and boiled dishes. Beer, soft drinks, side dishes (onigiri rice ball, edamame, etc.) can be ordered on the spot.
ASUKARIN share the Cherry Blossom Viewing Party in Kanazawa Japan.
We call cherry blossom " SAKURA 桜 ".
We can see the beautiful SAKURA during spring.
You can have Cherry Blossom Viewing Bento using 18 ingredients and 7 steps. Here is how you cook it.
Ingredients of Cherry Blossom Viewing Bento
- Prepare of First box.
- You need 2 of rice bowl's worth ・Bamboo shoot rice onigiri.
- You need 2 of eggs ・Dashimaki tamago (Japanese-style rolled omelette).
- It's 1 of including the leaves from the daikon radish ・Daikon radish and sakura blossoms pickles in sweet vinegar.
- Prepare of Second box.
- It's 2 of ・Kara-age (fried chicken).
- Prepare 4 of ・Pork rolls with green beans and carrots.
- It's 2 of ・Miso tsukune (chicken patties) with lotus roots.
- You need 4 of ・Asparagus rolled with bacon.
- You need 1 of cut into a heart shapes ・Wiener sausage.
- Prepare 1 of cut into sakura shapes ・Glazed carrots.
- You need 1 of for decoration and adding color ・Cherry tomatoes & lettuce.
- You need of Third box.
- Prepare 1 of i prefer combining crabsticks with komatsuna over deep-fried tofu ・Simmered komatsuna and crabsticks.
- Prepare 1 of with orange peels ・Sweet potato simmered with lemon.
- You need 1 of i overboiled mine... ・Nanohana dressed with Japanese mustard.
- It's 6 of pieces ・Strawberries (I use the Amaou variety).
- You need 4 of pieces ・Dekopon (Siranui citrus fruit).
PRODUCT DESCRIPTION This listing is for a beautifully handcrafted round shaped with cherry blossom print Japanese bento box made with natural cedar wood using the traditional magewappa crafting technique. Scrumptious bento box featuring seafood rice, a fried quail egg, and karaage. japanese bento More Yummy! Tasteful Healthy Lunch Ideas with High Nutrition for Beloved Family. Cherry-blossom viewing bento- for you and james? things you can barely bring yourself to eat.
Cherry Blossom Viewing Bento step by step
- To make the daikon radish and sakura blossoms pickles in sweet vinegar: Combine the daikon radish and the salted sakura blossoms without removing the salt. Rub them together and let sit for a while. Gently squeeze the excess liquid, then simply soak in sweet vinegar..
- Take some sakura blossoms from the daikon radish and sakura blossoms pickles in sweet vinegar, pat dry the excess moisture (using a paper towel) and decorate the bamboo shoot rice onigiri to give a beautiful touch..
- For the main dish box: For the tsukune patties, finely mince the chicken breast meat, firm tofu, lotus root, and shiso leaves. Season with ginger, sake, and miso. Coat the tsukune with miso after they are cooked..
- I used a special miso from Nagoya for the miso, so there was no need for me to add any other seasonings! I coated the tsukune patties with the miso dissolved in a bit of water after they were finished cooking..
- For the side dishes: I added homemade orange peels which I stored in the freezer to my usual sweet potato simmered with lemon recipe. Refreshing..
- The "Nanohana Dressed with Japanese Mustard" recipe is "Nikoniko-poo"'s recipe. https://cookpad.com/us/recipes/145128-easy-%E2%98%85-nanohana-dressed-in-japanese-mustard-in-3-minutes.
- Here's a bird's eye view..
Everyone flocks to Japan for cherry blossom season, but do you really know how to hanami? Here's some tips and tricks to sakura season in Japan and how to have an epic hanami like a local! Even though cherry blossoms are the main star, plum blossom viewing (umemi) still takes place in some. Japan's cherry blossom season famously begins in April and lasts for around two weeks. In the evening, the act of viewing cherry blossoms is called yozakura, when simple lights and lanterns are They bring stacks of bento boxes, and bottles of beer and sake emerge from coolers, followed.
