inarizushi

And these were the bentos I made yesterday with the last mini quiches from my freezer stash, leftover pasta with red pesto, frozen inarizushi and broccoli, and cherry tomatoes.

Bentos #298 and #299 « Were rabbits 2010

Things that are nice when eaten cold for me are salads (couscous stuff like tabbouleh or pasta salads are yummy!) or traditional Japanese bento foods like inarizushi, maki or tamagoyaki.

Bento #218 « Were rabbits 2009

Sushi rice in various shapes (inarizushi, mini maki rolls with carrot, and onigiri), carrot kinpira, raw bell pepper flowers, tamagoyaki and a fishy with soy sauce.

Bento #222 « Were rabbits 2009

My bento for today – omuraisu (made with leftover restaurant rice), two frozen inarizushi, lettuce, cherry tomatos and carrot decoration.

April « 2010 « Were rabbits 2010

I really need to try and make some inarizushi, it always loooks so good. on March 20, 2009 at 10: 14 am | Reply Zoé

Bento #226 – supergreen! « Were rabbits 2009

My bento for today – omuraisu (made with leftover restaurant rice), two frozen inarizushi, lettuce, cherry tomatos and carrot decoration.

Bentos #298 and #299 « Were rabbits 2010

Salmon roe and avocado slices on sushi rice (decorated with some spring onion and black sesame), soy fishy on top of wakame salad, a pickled ginger rose, and 2 inarizushi as dessert.

May « 2008 « Were rabbits 2008

Salmon roe and avocado slices on sushi rice (decorated with some spring onion and black sesame), soy fishy on top of wakame salad, a pickled ginger rose, and 2 inarizushi as dessert.

Bento #138 – lots of traditional food « Were rabbits 2008

The Happy Sorceress takes her family to Ginza for sushi, and Stephanie does pretty well with finding vegetarian things for herself, with things like tempura, kappa maki, and the most beautiful inarizushi I've seen this year.

Let's Wander Out to the Pasture and Graze - Dine and Dish no. 6 2006

The Happy Sorceress takes her family to Ginza for sushi, and Stephanie does pretty well with finding vegetarian things for herself, with things like tempura, kappa maki, and the most beautiful inarizushi I've seen this year.

Archive 2006-03-01 2006