Today's #bento for me: stuffed to the brim 350ml container (it was clean and had a lid) - onigiri with salmon furikake, broccoli, roast pumpkin, pepper and onion confit: in the second compartment spinach and chickpeas (new recipe) topped with carrots cooked in a soy/morin/sake poaching liquid. More salmon furikake on the spinach. #chezstutters
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