Classic cold-weather mixed vegetable rice bento

I’m a bit under the weather at the moment, but I wanted to show you a sneak peak of a bento my mother made (she’s visiting here for a month). It’s very classic, very Japanese - but made with ingredients that are pretty easy to get here.

It features haiga-mai (sprouted brown rice) mixed with my mom’s all-purpose Japanese-flavored winter-vegetable mix (recipe for the mix here [1]) in one compartment…

…and in the other compartment is some more of the stewed carrot, potato and onion that featured in the previous bento [2] (recipe is now here [3]), plus a piece of griled salted salmon [4], some blanched spinach [5], this time with a bit of soy sauce and dashi, and tamagoyaki [6].

Basically all the parts are from bento stash. The rice was that vegetable mix mixed into defrosted premade rice [7]; the spinach was from a batch that was blanched and squeezed out all at once; the salted salmon was premade and stored cut into pieces in the freezer; and my mother made a big batch of the stewed vegetables that lasted us for a couple of bentos and a few dinners too. The only thing made from scratch so to speak was the tamagoyaki. But it all tasted wonderfully fresh, and pretty healthy too (maybe a bit heavy on the carbs, which can be adjusted). In other words, a classic everyday Japanese bento.