Snack bento and furikake on rice

This was a snack bento that I made for a strange day when I was having a late lunch as well as very late dinner (both work-related socialising events). The strawberries (tiny and really red, the sweetest I've had so far this year) and blueberries with Greek yogurt was for mid-morning. Homemade banana bread in the top tier was for late-afternoon tea. I've had people asking whether the yogurt would spill or mess up my bag. The lids of this container are not air/watertight. But the silicon cup was wedged firmly with the berries around it, the container goes into a small drawstring bag (kinchaku) and I also carry the bento upright in my work bag. No accidents so far! The yogurt was very thick though; I wouldn't carry sauces or soups or anything too fluid in containers that are not watertight.



Sticky rice with salmon furikake, vegetable gyoza, cocktail sausages and grilled asparagus.



I bought this salmon and cod roe furikake at a Japanese store when I was in Boston a few weeks ago. Furikake are dried sprinkles frequently used on top of rice, soups and other savoury dishes and normally consists of sesame seeds, nori (seaweed), bonito flakes (dried tuna), and other dried ingredients. Other than coordinating the colours of the main food items, furikake (rice sprinkles) is another useful ingredient for adding a dash of colour to your bento. I like this sprinkling of pink, which adds some nice colour to the plain rice. If you have access to shops that sell them or plan to order some bento items online, consider experimenting with different types of furikake (for example, ume/plum, egg, salmon, wasabi) for different colours as well as flavours.