This bento was made for a lunch date with a dear friend. The lacquer layered round box is wrapped up with a colorful furoshiki and is easy to carry.
The rice is a takikomigohan. Rice is steamed with hijiki, carrots, and abura-age (deep-fried tofu). The broth is water, soy sauce, mirin, and sake. The rice is then topped with thin layers of sweetened omelet that is julienned.
On the right is a variety of osouzai (side dishes):
salted and grilled salmon
broccoli with a nerigoma (toasted sesame paste) and shiro miso (sweet, white miso) dressing
harumaki (spring rolls)
bacon wrapped around enoki mushrooms
kohaku namasu (pickled daikon and carrots)
cucumbers in a umeboshi (pickled apricots) dressing topped with dried chirimen (anchovies)
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