This is the first bento lunch of the spring semester. Tuna, cucumber, and avocado sushi in the bottom tier and sautéed spinach, pickled ginger, cherry tomatoes, and carrots in the top tier. I tried to use as many colors as I could find in my fridge to make an appetizing lunch to help kick off the new semester. The beginning of my last semester, to be exact. I’ll have to make it a good one, eh?
焼きうどん stir-fried udon noodles
the noodles came with the sauce packet; i added pork and cabbage and topped it with aonori (seaweed flakes), katsuobushi (bonito flakes) and japanese mayo. you can basically use any leftover meat/vegetables that you have.
happy new year!