I wanted to use my not air nor liquid tight wooden bento. Therefore I had to find things which would be dry enough and wouldn’t leek. So one raw recipe for the top layer with courgette spaghettis and a sunflower miso sauce to spice them up.
I tried to do some vinegar prune (I have no idea how the original Japanese should taste, I’m not staying here long enough to properly make these pickles) to stuff the sushis. A few nectarine slices completed the meal. Because of the fruit I had to wrap the bento with cling film.