Well, this is my inaugural post on eG, and since bento is what I've been doing lately, I suppose this is the most appropriate place to make my entrance. I've been quietly lurking on eG for the last two years or so.. just reading intently and looking at photos in awe, doing my best to soak up information here and there. Now that I've decided to go into the Culinary Arts, I figured it was finally the appropriate time to join this place of impressive Japanese cuisine discussion. So, hello everyone! Here is the bento I made today, actually. Contents of lunch.. Kinoko no takikomi-gohan (haiga rice, buna-shimeji mushroom, aburaage, carrot) Breaded tofu cutlet with katsu sauce Sweet simmered kabocha Boiled asparagus Spinach ohitashi Julienne bell pepper Half soft boiled egg Cherry tomato and daikon sprouts
