Today’s obento reflects some of my favorite flavors.
That of the hamburger, or Hambagu as it is called in Japanese, made with tofu and vegetables, crispy potatoes baked in the oven, the freshness of the cucumber in the salad, and the pleasant acidity of umeboshi that goes well with rice.
All of this with a special addition: Daikon Kiriboshi. This is a “side dish” based on Daikon previously cut into thin slices and dehydrated in the sun (a perfect and ancient preservation technique). Before being cooked it must be soaked in water for 10-15 min, and it is ready to be used.
With this kind of ingredient can be prepared many dishes including a light “salad” in which is served together with carrots and aburaage (fried tofu skin). The ingredients are cooked with water diluted with soy sauce and dashi and voila, a quick dish, perfect for obento, which can be stored in the refrigerator for 2-3 days.
Why should we all give Daikon a chance and add it to our diet?
I’ll be brief and concise. Regardless of magazines and sites claiming that this root helps to lose weight (which may be true, but it’s not the main reason why we should add it to our diet), daikon, like all roots is an incredible source of minerals and vitamins (among which Vitamin C stands out).
(Information from the nutrition book: “Eat, Drink and be Healthy“)
As for Hambagu, I will express here the joy of having found a very small store inside a big supermarket that sells local products. Fruits, vegetables, tofu products, Tempe, particular soy sauce, etc… of course, all vegetables packed in plastic but at least I know where they come from.
If you live in Japan and you’re looking for places like this, I recommend looking in the corners of the big malls.
Give them a chance! The products cost slightly more, but it’s totally worth it!