Todays Bento(lunch box) !!

Brown rice with Shiso(Perilla, a perennial herb in the mint family)

Plum for dessert.

Gobo(greater burdock), Corn, mini tomato, Asparagus, pumpkin Korokke(deep fried dish originally related to a French dish, croquette), Age(fried tofu)with Miso.

As we are vegetarians(sometimes eat seafood) we get our protein from Soy product like Tofu, Age, Natto, Miso and so on. I think Miso is the best among all in low-residue.

What is "Miso"

Miso is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru , a Japanese culinary staple. High in protein andrich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.