Wow, where did the time go? At the beginning of the Challenge, I was a little worried that 5 weeks was a bit too long. But now that it’s over, it was almost too short!
Although I was nominally the leader of this challenge, I learned a lot of things myself. And I’m so happy to see, from the posts in the forum as well as what people have been writing on their blogs, that it’s gotten a lot of people into the bento making habit. All in all, I think it was a great success!
So, to look at the bentos I made this week first:
Day 1 was a bit uninspired, though tasty: leftover and reheated chicken and vegetable stir-fry, rice, and Chinese cabbage that had been massaged with salt (in the same way as this fennel salad .)
Day 2, Tuesday, was better. The very quick chicken skewers  were so tasty, and although they are imported, I really enjoyed having asparagus again for the first time in months. This bento is described in more detail as Bento no. 63 .
For Day 3, I assembled a sandwich with the miso marinated eggs  I’d made on Sunday, with the middle-stalk parts of the asparagus leftover from Tuesday. Delicious!
On Day 4, I made a vegan bento with mochi-tofu (yes I need to post this recipe!), a simple stir-fry, more of that Chinese cabbage (it lasts for a few days), and rice mixed with frozen green peas and carrot bits.
And on Day 5, I finished up my week and the Challenge with some of my favorite things: shrimp tatsuta-age (I’ll post this recipe soon), miso egg, orange juice carrots , asparagus again. And rice with homemade gomashio .
How was Week 5, and the Challenge in general, for you? Share your thoughts in the forum .