Also in this bento: sauteed broccoli (leftovers from a dim sum feast), slices of cucumber from Ridgeview Farms, inarizushi stuffed with bbq pork and topped with umeboshi, cherry tomatoes from the Santa Rosa Original Certified Farmers Market, purple and orange sweet potato flowers, a hard boiled quail egg with nori face, and a mango rice cake.
It was pretty easy to make these inarizushi. Token from Bento Lunch Blog did a great blog post about how to make your own fried tofu pouches, but I left it to the professionals.
These are the fried tofu pouches I picked up at Nijiya Market in SF Japantown.
I also got this mango rice cake at Nijiya Market. Honestly, it was not my favorite. I think the texture made me not like it so much. I can eat ice cream mochi just fine, but this had that chewy mochi outside, but inside it was like mango paste. It was ok to try once, but not something I will get again. :-)