Steamed white rice, sakura-cut carrots, blossom-cut spinach, chopped spinach, pecans, and tamari.
Order of operations: Set rice to cook in rice cooker. Sliced medium-sized carrots on a diagonal, to give more surface area, then used a sakura cookie-cutter to punch out five for each bento. Used a blossom cutter to punch out shapes from a small stack of spinach leaves, with moderate success. Filled containers halfway with rice, decorated with the leftover spinach and spinach blossoms, carrots, and a row of pecans, then drizzled on some tamari. I will do the carrots again, but I don't think I'll be punching shapes out of spinach again with these cutter.
Feedback: delicious, cute, and silly
(kosher, gluten-free, vegan)
Have a wonderful 2013!
