Petal & PicnicA spring bento for two

Lunch beneath
the blossoms.

Sakura-shaped rice, golden rolled egg and a little salmon. A bright spring lunch made to be opened somewhere green.

A little spring,
packed for the afternoon.
Select a compartment for its recipe.
Serves twoAbout 45 minutes

Sakura rice

Soft rice flowers are the heart of the box. A small piece of umeboshi at the center brings a lively, salty-sour finish.

  • Uncooked short-grain rice150 g
  • Water, for cooking200 ml
  • Umeboshi, stone removed1 plum
  • Toasted sesame1 tsp
Rinse the rice and cook with the water according to your rice’s instructions. Rest, covered, for 10 minutes. With damp hands or a flower mold, shape four small portions. Add a little umeboshi and sesame.

Keep the shapes simple

No flower mold? Five small rice balls gathered around a center make a cheerful blossom too.

A little color goes far

Radish slices, edamame and a few sesame seeds finish the box without hiding what is in it.

Pack for the picnic

Cool the cooked components before closing the box. Keep the bento chilled during transport.