Makunouchi Bento

Rinse the Japanese Short-Grain Rice under cold water until the water runs clear, drain, then cook with the proper amount of Water in a rice cooker or on the stovetop until tender; keep covered and let rest once done.

Season the Salmon Fillet lightly with Salt. Heat a thin film of Neutral Oil in a nonstick or cast-iron pan over medium heat and pan-sear the salmon skin-side down until crisp, then finish on the flesh side until just cooked through; finish with a squeeze of Lemon when serving.

Make the tamagoyaki: whisk the Eggs with Sugar, a splash of Mirin and Soy Sauce and a pinch of salt. Oil a small rectangular or round pan, pour a thin layer of egg, cook until set, roll to one side, add another layer, and repeat to form a multilayered rolled omelette. Remove, cool slightly, and slice into rounds.

Prepare the simmered vegetables (nimono): peel and slice the Lotus Root into thin rounds, cut the Carrot into bite-size pieces, rehydrate or slice the Shiitake Mushrooms if needed, and cut the Konnyaku into small pieces. Combine with Dashi, a splash of Sake, mirin, soy sauce and a touch of sugar in a saucepan, bring to a gentle simmer and cook until the lotus root is tender and flavors have melded; reduce liquid until glazed.

Blanch the Snow Peas in salted boiling water for 30–60 seconds until bright green, then shock in ice water to keep their color and crunch; drain and toss with a tiny drizzle of soy or a pinch of salt.

Slice the Kamaboko and the Takuan into attractive pieces for the bento box—these are served cold as crisp, pickled and slightly sweet accents.

Assemble the bento: fluff the cooked rice and place it in the box, top with an Umeboshi in the center and a sheet or strips of Nori at the side; sprinkle with Black Sesame Seeds for color and a toasted note.

Arrange the seared salmon, slices of tamagoyaki, a portion of the simmered vegetables, blanched snow peas, kamaboko and takuan in separate compartments or sections so the flavors stay distinct. Add a lemon wedge for the salmon and let everything cool slightly before closing the box for transport.