Sachiko in Osaka

Rice with Aonori topping and picles. Edamame beans, corn,a mini tomato. Fried fish, seawead marine, black beans. Qiui fruits.

Brown rice and pickled plum and seaweed topping mini tomato, *Satsuma age,stair fry mushroom and paprika, some leaf veggie, home made veggie spring roll(cabbage,mushroom and carrots inside) *Satsuma age is a fried fish cake. Pounded white fish meat and flour is mixed to make a compact paste that is solidified through frying. Home made sauce for the sprig roll (sesame seed oil, vinegar, Mirin , soy sauce, onion, and sesame seed) Ami is practicing hard to creeping forward .

●Fried Kurumafu (a kind of wheat gluten) ●Mini tomato ●Chinese cabbage with sesame dressing ●stair fried paprika ●Golden needle mushroom ●crab meat and potato Crockett with 　　　 　heart ketchup ●brown rice with topping of Nori and Shiso 　 Drew little face there can you see?? ●Orange for a dessert

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...

No, Ami ! We don't eat chicken remember ?! Onigiti ;The rice boll wrapped in nori (edible seaweed). * Onigiri is merely a method of making rice portable and easy to eat for the lunch or snacks. It is very popular among Japanese. Atuage (fried tofu) with miso spinach Hijiki ( seaweed ) Corn Kinpira Gobo (Greater burdock) Konnyaku * Konjac is a Jelly which created by large starchy corm. It is often used as a vegan substitute for gelatin .

paprika, shimeji mushroom, zucchini, fried vege meat, potato salad, hijiki ( is a brown sea vegetable growing wild on rocky coastlines) Umeboshi ( picled plum) Aonori (is a type of edible green seaweed), Narazuke pickles for the popping on the rice.

The lunch box for my husband that I made on Tuesday. Brown Rice with pickled plum and Furikake topping. From the left, Agemaki ;I raped carotts and Daikon with fried Tofu(called Age),chikuwa, broccori,marinaded sliced onion,corn and carotts.

Japanese vegetarian lunch box. This is the lunch box I made for my husband. 1.Brown Rice with laver cut into small and pickled plum(very sour). 2.Tomatos, soy sausage(little ketchup on top), marinade soybeans, asparagus, flower and heart shaped carrots.