Chestnut Autumn Bento today.
Today’s bento is full of autumn colors, food and autumn character – chestnuts!
I love Autumn!! The colors of autumn and the seasonal produce always inspire me to make bento.
Though I love the four seasons, Singapore (sadly) is a ‘2 seasons’ country – either hot or wet. haha… we are in the tropics and have summer all year round.
The reason why I love travelling overseas to enjoy spring and autumn, my 2 favourite seasons. I do love snow, but winter always feels too cold for me.
Beneath is takikomigohan – a super delicious Japanese rice dish that is seasoned and cooked with ingredients in the rice cooker. Many associate eating takikomigohan during autumn. So I used autumn produce such as mushrooms and carrots. I also added some konnyaku jelly and Japanese bamboo shoots.
To match the Autumn theme, I grilled Sanma (Pacific Saury) – a popular fish eaten during the Japanese Autumn season. The other side dishes included sweet peas, baby corn, lotus root, lettuce, and soft boil egg.