Our friend S.'s birthday was this weekend, so F. and I threw a party at our house. S. likes Hayao Miyazaki's movies, so we showed a couple of them and made some Japanese-style food: rice balls, various vegetable sides, and taiyaki. Today I've got an assortment of the party leftovers in my lunch.
shiso tofu, green beans in miso-based dressing, gobo (burdock root) in sesame dressing, spinach, cucumber salad, broiled shiitake mushrooms, and rice (under the mushrooms). I also packed an apple but it's not in the picture.
I have to admit that I didn't help with a lot of this cooking. I'd just been at jiujitsu practice, so I took a shower and a nap, and when I woke up F. and S. had done everything already. I did make a lot of rice balls (ume-shiso, miso eggplant, seaweed, and avocado), but those were all eaten at the party so I've got none to pack in bloggable lunches. I should report, however, that rice balls were quite good when filled with this miso-roasted eggplant. I think the eggplant would also be nice on its own, or over rice in non-ball form.
I've been thinking that I like rice balls quite a lot, but they're not really the same after they've been refrigerated. Instead, I might consider keeping appropriate rice ball fillings on hand, starting some rice in the rice cooker while I'm in the shower, and packing fresh rice balls in the morning instead of the night before. They're about as quick to make as a sandwich, and so much tastier.