Thursday, March 11, 2010
Sweet and savory tastes are blended together in this Spring bento. It is a vegetarian bento filled with Kim Chee, marinated mushrooms, canned peaches, tomato slices, steamed broccoli, white rice and lime slices. I wish I could brag about my homemade Kim Chee, but that would be lying and it is Lent. The Kim Chee was purchased in the refrigerated section of my neighboorhood Oriental Market. Thank you Kikkokin. I have never tried Kim Chee before, but I know it can be made from scratch since it is in all of my cookbooks. I was afraid of the heat from the chili sauce. This product seems hot but not overwhelming. I'll keep posted.